Crispy Cabbage Patties with Shaved Fennel & Arugula Salad

Chef Sarah Marshall

Servings

4

Prep Time

30 minutes

Cook Time

15 minutes

Cuisine

Farmers Market

Category

Dinner

There is something deeply satisfying about pairing hot, sizzling comfort food with a crisp, ice-cold salad straight from the market. These cabbage patties get their rich depth from caramelized edges and a punchy hit of our Habanero Carrot Curry Hot Sauce. Serving them over paper-thin, ice-shocked fennel, pears, and peppery arugula tossed in a bright curry vinaigrette creates a complete, vibrant plate that feels both rustic and effortless.

Crispy Cabbage Patties with Shaved Fennel & Arugula Salad

Ingredients

  • Shaved Fennel & Arugula Salad
  • 1 large fennel bulb, tops removed (reserve fronds for garnish)
  • 1 medium pear
  • 6 cups arugula
  • 2 tablespoons Marshall’s Haute Sauce Habanero Carrot Curry
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon local honey
  • ⅓ cup extra virgin olive oil
  • Salt and black pepper, to taste
  • ¼ cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons roasted and salted sunflower seeds
  • Crispy Cabbage Patties
  • 2 tablespoons salted butter
  • ½ head cabbage, diced (about 6 cups)
  • Salt and black pepper
  • 2 large eggs
  • 2 tablespoon Marshall’s Haute Sauce Habanero Carrot Curry Sauce, or your fave hot sauce
  • 2 ¼ cups panko breadcrumbs, divided (1 ¼ 0cups for binder, 1 cup for coating)
  • ¾ cup freshly grated Parmigiano-Reggiano (½ cup cabbage pattie, ¼ cup breading)
  • 1 cup vegetable oil, for shallow frying

Directions

  1. Thinly slice the fennel bulb and drop the slices straight into a bowl of ice water. Let them soak for 15 minutes to maximize their crisp snap, then drain and pat thoroughly dry.

  2. Core and dice the apple.

  3. In a large salad bowl whisk together Habanero Carrot Curry Hot Sauce, white wine vinegar, orange juice, honey and slowly drizzle in the olive oil while whisking, until emulsified. Season with salt and pepper (taste it, this dressing needs salt).

  4. Melt the butter in a 12-inch non-stick skillet over medium heat. Add the chopped cabbage, season with salt and pepper, and let it sit untouched for 5 minutes so the bottom gets golden and caramelized. Stir once, then let it sit untouched for another 3 minutes until browned, stir and let sit another 3 minutes until browned and dry. Transfer to a plate to cool completely.

  5. In a large bowl, whisk the eggs and Habanero Carrot Curry Hot Sauce. Fold in the cooled cabbage, 1 ¼ cups of panko, and ½ cup Parmigiano-Reggiano until well combined. Let the mixture rest for 5 minutes.This allows the panko to absorb the moisture so the patties bind together perfectly.

  6. Mix the remaining 1 cup of panko on a plate and ¼ cup of Parmigiano-Reggiano, season with salt and pepper. With gloved hands grab a handful of cabbage batter, press into thick patties, and coat all sides in panko mixture.

  7. Wipe out your skillet, add the vegetable oil, and heat over medium until shimmering. Fry the patties in batches for 2 to 3 minutes per side until deeply golden and crunchy. Drain on paper towels. Season with salt.

  8. In the large salad bowl, toss the drained fennel, sliced pears, and arugula with the vinaigrette. Top with Parmigiano-Reggiano and sunflower seeds.

  9. Divide the salad onto plates, set the hot cabbage patties right on top, and garnish with reserved fennel fronds. Serve immediately!