Cabbage Biscuit Cookies

Cabbage might not be the first ingredient that pops into your mind when you think of baking cookies, but these unique treats offer a surprising twist on traditional recipes. Cabbage biscuit cookies are not only delicious but also bring a nutritious element to your baking, making them a perfect choice for those who enjoy culinary adventures or want to use up extra cabbage.

These cookies boast a soft, biscut-like texture with a subtle sweetness. The unique addition of cabbage adds an unexpected savory twist. Pair them with tea for an afternoon treat that’s both delightful and nutritious.

Putting cabbage into cookies might seem unusual, but cabbage biscuit cookies are an enjoyable way to savor this nutritious veggie. They challenge standard baking norms while providing a fun and healthy alternative to classic cookies.

So, the next time you have some extra cabbage on hand, why not give this unique recipe a try? You might just find a new favorite cookie that will impress everyone who tries them. Happy baking!

Cabbage Cookies with Fennel & Coriander

Cookie Dough Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1/4 cup granulated sugar

• 1 tsp salt

• 1 tsp baking powder

• 2 cups all-purpose flour

Cabbage Filling Ingredients:

• 1 tbsp olive oil

• 1 head cabbage, finely chopped

• 1/4 small onion, finely diced

• 1 tsp salt

• 1 tsp brown sugar

• 2 tsp fennel seeds

• 2 tsp coriander seeds

Instructions:

1. Prepare the Cabbage Filling:

1. Heat olive oil in a large skillet over medium heat.

2. Add fennel and coriander seeds. Toast for 1 minute until fragrant.

3. Stir in the diced onion and sauté until soft, about 2 minutes.

4. Add chopped cabbage, salt, and brown sugar. Cook for 10–12 minutes, stirring often, until cabbage is soft and golden.

5. Let the mixture cool completely.

2. Make the Cookie Dough:

1. In a large bowl, cream the softened butter and sugar until light and fluffy.

2. Mix in cabbage filling.

3. Mix in salt and baking powder.

4. Add flour and mix until a soft dough forms.

5. Chill dough in the fridge for 15–20 minutes if too soft to handle.

3. Assemble the Cookies:

1. Scoop portions of dough and flatten into discs or into molds for a fun shape.

2. Freeze shaped cookies for 1 hour to help them hold shape during baking.

3. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

4. Bake:

Bake straight from the freezer at 350°F (175°C) for 15 minutes, or until the edges are just lightly golden.

Storage:

Cool completely. Store in an airtight container for 3–4 days in the fridge, or freeze for up to a month.