Ingredients

• 1/2 head of cabbage
• 2 tbsp of butter
• 1 medium egg
• 1/2 tsp minced onion
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp garlic powder
• 2 more tbsp butter

I saw a recipe for cauliflower hashbrowns, which struck me as interesting, but I didn't have any cauliflower in the fridge, although I did have half a head of cabbage. Hm. How about cabbage hashbrowns?

It struck me that cabbage has a lot of extra water and air in it, which would probably need to be removed before combining with egg to make the patties. The first steps are to get rid of that extra moisture.

1. I removed the core of the cabbage half, then chopped it fine. I sliced the remaining cabbage into 1/4" - 1/2" slices. Poured the chopped core into a food processer and then processed each of the slices till all was chopped.
2. Then I put 2 tbsps of butter into a frying pan, and I fried the cabbage until it had barely started to brown.
3. Then I poured the cabbage into a colander to allow it to drain and cool. After all, we don't want the egg to cook instantly when it hits the cabbage.
4. After the cabbage had cooled, I combined it with the remaining ingredients. Divided it into two. I fried the first pattie in one tbsp of butter, and the second pattie in a second tbsp of butter.

Results: taste was fine. They fell apart pretty easily. I'm thinking I should try two eggs next time. If that works better, then I might also try not precooking the cabbage.