Recipe from the vegetable box for red cabbage fritters with wild garlic pesto

Red cabbage fritters with wild garlic pesto

In our vegetable box recipe, delicious pesto made from wild garlic or bear´s garlic plays the leading role.
According to folklore, wild garlic already helped bears to quickly regain their strength after hibernation. Therefore, the idiosyncratic name of the leek plant.
Bear’s garlic is already regionally available with us starting from March and supplies us in the spring with many good and healthy contents materials such as much vitamin C, potassium, magnesium and iron.
Particularly noteworthy are the secondary plant compounds, sulfur-containing amino acids and essential oils contained in wild garlic.

Wild garlic has additional effects:

  • Against high blood pressure
  • Germicidal and antibacterial
  • Detoxifying
  • As a natural antibiotic
  • Against gastrointestinal complaints
  • Against vascular deposits and arteriosclerosis

Many good reasons to include wild garlic more often in your menu in spring and to take advantage of the wild garlic season. This is limited in time and goes until about May. As soon as wild garlic starts to bloom, it loses its aroma and the leaves become fibrous. It tastes best freshly cut in cottage cheese, in salads or classically as a delicious wild garlic pesto, which is prepared in no time. We combined our wild garlic pesto with vegan red cabbage patties – delicious!


Red cabbage patties:
200 g potatoes cooked the day before
100 g red cabbage
1 onion
spices: salt, pepper
oil for frying

Wild garlic pesto:
150 g wild garlic
3 tablespoons olive oil
1/2 tsp salt


Red cabbage fritters:

Peel and chop the cooked potatoes. Finely slice or shave the red cabbage. Dice the onion.
Put all ingredients in a bowl with salt and pepper and knead thoroughly.
Let rest for 30 minutes.
Then form fritters and fry in oil over medium heat until nice and crispy.

Wild garlic pesto:

Wash wild garlic leaves thoroughly and dry well.
Roughly chop the leaves.
Blend with oil and salt in a blender or mortar to make pesto.
If you want to save the pesto, you can put it in a screw-top jar and cover with a thin layer of olive oil before sealing. This way the wild garlic pesto will last longer in the refrigerator.

Enjoy together with the red cabbage patties – bon appétit!

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