Spiralized Cabbage and Scallion Fritters

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Spiralized Cabbage and Scallion Fritters

Spiralized Cabbage and Scallion Fritters

Ahhhh move-in day is over and a success!

If you follow me on Instagram, you’re probably sick of seeing shots of Lu lugging boxes, trips to Target, and pictures of our view.

We’re almost done — and so happy to be in a new space with a fresh start!

Today, a round 4-person dining table arrives for our cute breakfast nook that’s off to the left of the kitchen. I can’t wait to have a proper meal, sitting down with Lu! Brunch on the weekend at a table, imagine at that!

We’re in love with the apartment – it’s much more spacious, I have my own walk-in pantry (!!!), room for TWO dining tables, and I no longer have to walk sideways to slither out of my bed – I can just get up and walk around the bed like a normal person. #apartmentliving

It’s also refreshing and liberating to sleep with the windows open, not worried someone can see you in your bed (and if they can see all the way into our Jersey City windows from the west side of Manhattan, that’s impressive – enjoy the show!) We woke up this morning to the sun around 6:30am, it was amazing. There’s nothing like natural light waking you up.

Setting up the kitchen was probably the hardest part.

Spiralized Cabbage and Scallion Fritters

It’s back to work and for now, night-time unpacking and Target runs (when will they end?!) will have to suffice. We still have a lot to do – wall decor and frames to hang. The next big project: the baby’s nursery!!

Pictures and a recap coming soon, probably on inspiralizedali!

Today, I’m sharing another fun way to make a fritter: with spiralized cabbage! I used red cabbage, so these fritters look a little darker, but you could also use a green cabbage and make them lighter in color.

These cabbage fritters are flavored with ground ginger, garlic, and scallions, giving them a bit of Asian flare, sauteed in coconut oil. They’re flavor-rich, easy to make, and work well as a side dish or even as a breakfast, topped with an avocado! If you’re into the smoked salmon and cream cheese combo, use these fritters for that!

Spiralized Cabbage and Scallion Fritters

Mother’s Day Sale – Inspiralizer

But before you go, did you know that there’s a Mother’s Day sale happening right now on the Inspiralizer?

The Inspiralizer by Inspiralized

My mother introduced me to spiralizing, so I’ll always think of my mother when I think about spiralizing! It’s the perfect gift for a mother (and perhaps paired with one or both of my cookbooks)

To grab the discount, enter code MOTHERSDAY17 when you check out on our shop and automatically receive $5.00 off your Inspiralizer!

Thank you for supporting Inspiralized, as always.

Watch our video to learn how to spiralize a cabbage using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Spiralized Cabbage and Scallion Fritters

Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 3 cups spiralized red cabbage
  • 2 eggs
  • 1/3 cup almond flour
  • 1/4 cup diced scallions
  • 1/4 teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • salt and pepper
  • 2 tablespoons coconut oil

Instructions

  • In a large mixing bowl, add the cabbage, eggs, almond flour, scallions, garlic powder, and season with salt and pepper. Toss to mix well.
  • Heat half the oil in a large skillet over medium-high heat. Once oil is shimmering, add about 1/3 cup of cabbage mixture. Repeat as many times as fit in the skillet (I fit about 3-4.) Cook for 4 minutes, flip, and cook another 2-3 minutes, flattening with the spatula.
  • Transfer the finished fritters to a plate and continue with the remaining oil and cabbage mixture.
  • Serve.

Notes

Per serving (1 out of 4 fritters) - Calories: 145, Fat: 14g, Saturated Fat: 7g, Carbs: 8g, Fiber: 3g, Sugars: 3g, Protein: 7g, Sodium: 52mg

Spiralized Cabbage & Scallion Fritters

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11 comments

Maribeth says:
Hi Ali. These look great and I have all the ingredients to make them! I am on WW and was wondering about the portion size. The recipe says it makes 4-6 fritters and I was wondering what the serving size was when used to calculate the WW SmartPoints. Thanks in advance!
Ali Maffucci says:
This has been updated! Serving size is 1 fritter.
Ruth S says:
Hello. This looks delicious. Looking forward to trying it. Question for you though on what looks to be a red sauce. Is there a red sauce or dressing on it and if so what might that be? Thanks very much.
Ali Maffucci says:
It's hot sauce!
Sarah Danner says:
I agree, what is the red sauce?
Lottie A Parker says:
it looks like catsup to me
Ali Maffucci says:
Just a hot sauce!
Ruth S says:
Cool. Thanks! ~Ruth
Lottie A Parker says:
Hello -- when I put this recipe into MyFitnessPal.com, the calories do not agree with your listing. It has to feed 8 to arrive at your posting.
Gloria says:
Where is information about the blades. I have an older spiralizer and I'm never sure what blade you are using. Are there pictures showing the blades and how they are identified?
Autumn says:
Please put blade "letter" on all recipes. Already lost booklet. Some recipes say the blade and some don't. Is there a link or page for those who purchase the inspirulizer to use to see all?

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BREASTFEEDING TWINS. 🤱🏻👶🏻👶🏻⁣

breastfeeding may look like it comes easy to me, but it doesn't. I've had many visits with lactation consultants, tongue tie revisions, pediatric PT appointments, and I have very large boobs, so I could never just effortlessly latch my babies. there is a lot of maneuvering, holding my boobs in place, and making sure my babies can breath 😅

I have a strong supply and a fast let down, so my babies take in a lot of milk way too fast which causes gassiness, excessive spit up (like, really excessive), and combined with all of my kids having tongue ties making it difficult for them to handle the flow, it's difficult. ⁣🥺

needless to say, I really wanted to breastfeed. thankfully, I'm blessed with a strong supply. I'm able to nurse my babies, and I know many women struggle to but can't, so I will never take it for granted. #fedisbest, but I know the emotional toll the pressure breastfeeding can take on a woman and that's something I can certainly sympathize with.⁣ all mamas are warriors 💪🏼👑

between Luca and Roma alone, I have nursed for over 30 months! 🤯

with rio and sol, I’m telling myself I'd like to make it to a year. 12 months and then I'm done with nursing forever. phew! as much as I love to nourish my babies, it's a lot on me. I often feel chained down by the nursing schedule, and it's a lot physically on my body.⁣ bottle or breast, it’s a full time job!

so why keep going? the bond that I've felt nursing my babies is one I will remember for the rest of my life. cradling them, the skin-to-skin, the little noises they make, the way they curl up on me, their little hands touching my skin. the mere fact that my body grew them on the inside and is now growing them on the outside is humbling. it's been an unbelievable experience that I'm grateful to have had. and of course, all of these feelings and bonding moments can be done with bottle-feeding, too 🙏🏼🍼

FYI Lu didn’t want me to post this photo because he said it was too sexual. more to come on that 🤬
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a couple years ago, I started taking photos of my weeknight dinners to show what I was cooking for our family and you all loved the realness. 🙏🏼 I don’t know why I stopped (honestly, I think I felt like these photos made my feed look less cohesive, which is a ridiculous thought/care/concern) … so here we are with tonight’s meal: curried lentils with roasted cauliflower, chutney, cilantro and roasted garlic naan 👏🏼 I’m back in the kitchen and it feels so good. like exercise, cooking makes me feel like me again and brings me mental clarity (it’s like a meditation for me) 💓 #whatsfordinner #dinner #whatiatefordinner ...

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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