Baby Bubble & Squeak Cakes

Rachel Mabb, executive chef at the Ruck, shares her recipe for cabbage “cakes” that will make you squeak with delight. 

Photography By Brie Passano | March 16, 2017

About this recipe

Rachel Mabb, executive chef at the Ruck, transformed the Troy institution from “just” a place to drink into a first-rate gastronomic destination that cranks out rib-sticking, experimental, snout-to-tail cuisine along with a selection of innovative, rare and highly curated craft beer. Cases in point: White Guy Wasted Tots smothered in bacon, beer cheese, cheddar-Jack and ranch dressing; Singapore Tailgate Noodles with sriracha, cucumber, peanuts, wasabi peas, scallions; etc. These “cakes” will make you squeak with delight. 


Makes 6 servings

1 medium onion, diced small (this and other vegetables should come from the farmers’ market)
3 tablespoons butter (grass-fed, if possible)
2 carrots, shredded
1 1⁄2 pounds russet potatoes, peeled and roughly chopped
1 pound cabbage, shredded thin
1 egg, preferably free range
1 teaspoon paprika
1 tablespoon fresh ground pepper
3⁄4 cup garbanzo flour (available at Healthy Living Market, Four Seasons Natural Foods and Honest Weight Co-Op)
1⁄4 cup fresh parsley, chopped
1⁄2 cup water or beer
Kosher salt, to taste
Olive or vegetable oil (enough to coat the bottom of your sauté pan) 

Preheat oven to 250°. Sauté onion in butter on medium-low heat until translucent. Add carrots and sauté an additional 2 to 3 minutes until carrots are tender. Place chopped potatoes and shredded cabbage in a large pot of salted water and bring to a boil. Cook until potatoes are fork tender. Drain and then mash until relatively smooth, but be careful not to overwork until gummy. Fold in the egg, paprika, pepper, garbanzo flour and parsley, adding water (or beer) one tablespoon at a time until mix is cohesive. Taste and add salt to balance.

Form mixture equally into approximately 12 balls and press into patty cakes.
Heat a large sauté pan over medium-high heat and coat the bottom of the pan with a thin layer of olive or vegetable oil. Once pan is hot, place cakes in pan leaving a small amount of space in between. Don’t crowd the pan; it’s okay to do multiple batches.
Let cakes cook in pan, adjusting the heat rather than moving them around, which allows them to crisp up and turn golden brown. Turn cakes over and cook the same on the other side. Keep cooked cakes warm in the oven until ready to serve.
Serve with an appropriate accompaniment of your choosing, such as spicy ketchup or Dijon cream. 

The Ruck is at 104 3rd Street, Troy.

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