Pointed Cabbage Rösti with Sour Cream and Radish-Cucumber-Sugar Snap Pea Salad
You know us – we’re Team Potato, no question. But even we need a little break from the classics now and then. So today, we’re giving rösti a twist. Sounds a bit wild, we know – but trust us: it’s crispy, colorful, and full of flavor.
We’re making crispy pointed cabbage rösti with vegan sour cream and an Asian-inspired radish-cucumber-sugar snap pea salad. Sounds pretty delicious, right?
Our rösti are made with pointed cabbage and yellow carrots – they don’t just bring great color to the plate, but also plenty of crunch and flavor. To help everything stick together nicely in the pan (we’ve all seen a rösti crumble into chaos), we add flour, cornstarch, baking powder, and apple cider vinegar to the mix.
If you’re wondering why vinegar is part of the deal: the acidity reacts with the baking powder and boosts the rise – especially helpful in vegan cooking where we’re skipping the eggs. Don’t worry, though – you won’t taste the vinegar in the end. So it’s a win-win.
Today we’re keeping things medium-sized. The usual small rösti vanish in seconds, and while the idea of one giant pan rösti sounds tempting, just imagining the flip gives us stress. So: smaller, easier, better.
And of course, these cabbage-carrot rösti aren’t going out naked. In our hearts, we’re still dreaming of potatoes with quark – so we’re topping them with vegan sour cream and a crunchy, fresh salad for that classic-comfort-meets-crisp-refreshing vibe.
Don’t forget: when shaping your rösti, give the mix a really good squeeze – less liquid means better texture and less risk of falling apart. Then into a hot pan with a little oil, flatten with a spatula, wait for a golden crust to form, and flip gently.
And if this has you hooked, why not try a vegan cheese spaetzle hash browns next time? Or maybe a sweet potato fritters with cucumber salad and vegan curd with herbs? No potatoes, no problem.
Pointed Cabbage Rösti with Sour Cream and Radish-Cucumber-Sugar Snap Pea Salad
Ingredients
For the rösti:
- 400 g pointed cabbage (about 0.5 head)
- 100 g yellow carrots
- 2 spring onions
- 150 g wheat flour (type 550)
- 20 g cornstarch
- 5 g baking powder
- 1.5 tsp salt
- 150 ml water
- 1 tbsp apple cider vinegar
- 3 tbsp rapeseed oil
For the sour cream:
- 0.25 tsp garlic powder
- 1 tsp lemon juice
- 300 g vegan sour cream
- salt
- pepper
For the salad dressing:
- 1 shallot
- 2 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp agave syrup
- 1 tsp lemon juice
- 0.25 tsp salt
For the salad:
- 0.5 large cucumber
- 6 radishes
- 50 g sugar snap peas
- 2 tbsp dill
- 1.5 tbsp mint
- 0.5 tsp white sesame seeds
Additionally:
- crispy chili oil
Instructions
- Finely slice the pointed cabbage and grate the carrots. Cut the spring onions into rings. Place the grated vegetables in a large bowl. Add the flour, cornstarch, baking powder, salt, water and apple cider vinegar, and mix vigorously.
- Heat 2 tablespoons of rapeseed oil in a pan. Spoon the batter into the pan and spread it out evenly. Fry for 8 minutes with the lid on over medium to high heat. Then carefully flip the rösti onto a plate, add the remaining oil to the pan, and fry the other side for 3–4 minutes without the lid until golden and crispy.
- Meanwhile, prepare the sour cream dip and the salad. For the dip, mix garlic powder, lemon juice, salt and pepper into the sour cream.
- Finely chop the shallot and mix it with sesame oil, rice vinegar, agave syrup, lemon juice and salt in a bowl.
- Thinly slice the cucumber and radishes, and cut the sugar snap peas into bite-sized pieces. Finely chop the dill and mint. Combine the cucumber, radishes, sugar snap peas and herbs with the dressing in a bowl.
- To serve, place the rösti on a large plate and top with the vegan sour cream dip and salad. Garnish with a bit of crispy chili oil if desired.
