This recipe is probably inspired by the "unbreakable bond" between cornbread and sour cabbage I mentioned above, as it actually combines those two things into one single meal: hearty, aromatic and soft savory muffins with interesting texture. The recipe is also vegan-sustainable. And this is what you'll need to make 18-20 medium-sized muffins:
- Put 2 tablespoons of oil into a pan and cook the cabbage for approx. 10 minutes, or until softened. Make sure there is no liquid left. Do not add any salt, as sour cabbage/sauerkraut is already quite salted.
Set aside to cool until lukewarm.
- Now, combine flour, cornmeal and baking powder into a bowl. Here as well you won't need any salt.
- Add oil and sparkling water into the flour mixture and stir well. You'll get a thick batter.
Note that you can use regular (tap) water instead, but sparkling water makes the batter fluffier.
6. Bake into a preheated oven at 200°C for approx. 20 minutes for muffins and 30 minutes for a single cake, or until a toothpick inserted comes out clean.
You can serve them as a main dish or a snack along with some yogurt or sour cream, which will give them a pleasant freshness. Also, you can serve it as a side with roasted meat.
Enjoy and bon appetit!