There are three major types of cabbage: green, red and Savoy. The colour of green cabbage ranges from pale yellow to dark green, while red cabbage has leaves that are either crimson or purple with white veins running through it. Both cabbages are beautifully packed with layers of tight leaves - natures natural wrapping, protecting each from the sunlight.
These individual potato cakes are essentially individual bubble and squeak cakes. The only difference is I have made these with both Minicole, a green cabbage and Marner Early, a red cabbage which to my eyes is more purple than red, even more so when prepared like this. If you want a really vibrant purple potato cake, make these potato cakes in advance and let them sit in the fridge for two days, the colour of the red cabbage will drain and have been absorbed by the potatoes. So when you cut into it you will have a purple potato cake. I know this because I made enough potato cakes to last us a few days, and when it came to consuming the final lot, they were beautifully purple. The taste remained the same. 
I think this is my favourite way to eat red cabbage, maybe…just maybe it will become yours too.Cabbage Potato Cakes
Makes about 8
Ingredients
Makes about 8
Ingredients
2 tablespoons olive oil and extra for shallow frying
2 small cabbages, one red and one green, cut into quarters, then sliced thinly.
700g potatoes, peeled. cooked and mashed and allowed to cool down and divided into two bowls.
2 small onions, finely sliced
2 small cabbages, one red and one green, cut into quarters, then sliced thinly.
700g potatoes, peeled. cooked and mashed and allowed to cool down and divided into two bowls.
2 small onions, finely sliced
Salt and pepper to taste
Method
In two separate pans, heat a tablespoon of olive oil and soften in each onions and cabbages, until translucent and cooked through. Turn off heat and allow to cool. When cool, add the cooked cabbages to each potato bowl, combine well and season to taste. Then shape into individual round cakes. Cover and chill for an hour or more. When ready to eat, heat a few tablespoons of oil in a large frying pan. Add the cakes and fry over medium high heat for about 5 minutes on each side until crisp and golden brown.
In two separate pans, heat a tablespoon of olive oil and soften in each onions and cabbages, until translucent and cooked through. Turn off heat and allow to cool. When cool, add the cooked cabbages to each potato bowl, combine well and season to taste. Then shape into individual round cakes. Cover and chill for an hour or more. When ready to eat, heat a few tablespoons of oil in a large frying pan. Add the cakes and fry over medium high heat for about 5 minutes on each side until crisp and golden brown.
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