Because savoy cabbage is in season throughout the winter months, this recipe is also seasonal if eaten in November, December or January. They originally should be shaped into balls, but they are also tasty when flat (as in my attempt!).

Oaty 'Flats' with Cabbage
Oaty 'Flats' with Cabbage


Mix the oatmeal with the sparkling water, butter milk and oil and leave to rest for 1 hour.

In the meantime cook the cabbage until just tender, drain and mix in with the oatmeal mixture.

Add the ground hazelnuts and spices and season to taste. Form small balls of the mixture and bake in a preheated oven of 180C for about 30 minutes. (check halfway to see if they are not burning!)

Serve with tatties and gravy

I tried to make these and only managed flat burger style, but if you can shape them into balls, well done!


  • 200g fine oatmeal
  • 2.5dl sparkling water
  • 2 tbsp sunflower oil
  • 3 tbsp butter milk
  • 100g Savoy cabbage, shredded
  • 50g ground hazelnuts
  • Caraway seeds
  • Chervil
  • Mustard powder
  • Nutmeg
  • Sea Salt
  • Potatoes to serve
  • Gravy