Black Trumpet Cabbage Cakes

1. Cut the cabbage into wedges. Boil in salted water until tender, and let them cool until they are safe to handle.

2. Sauté the black trumpets until their liquid evaporates. Set aside and cool to room temperature.

3. Beat eggs, and then mix the sautéed trumpets into the beaten eggs. Season with salt. (Feel free to experiment with adding other seasonings, such as finely minced fresh thyme, freshly ground black pepper, or minced shallot.)

4. Gently open a few inner leaves of each cooked cabbage wedge, tuck some sautéed trumpets from the egg mixture inside, and then press the wedge with your hands to gently squeeze out excess water and compact it a little.

5. Drench each wedge in the mushroom/egg mixture. While doing so, use a spoon or your fingers to also scoop up some of the sautéed trumpets and press them onto the wedge surface.

6. Place the coated wedges into a lightly oiled hot pan. Scoop any stray mushrooms from the bowl (or that slipped off into the pan) on top of each wedge. Cook wedges on each side until the egg coating sets and turns golden (about a minute per side).

If you'd like to experiment with some sauces to serve with the fritters, perhaps mix half a cup of sour cream or crème fraîche with a minced garlic clove, a squeeze of fresh lemon juice, and some chopped fresh herbs like chives, dill, or parsley. Or combine 2 Tbsp. of soy sauce, 1 tsp. of rice vinegar, a splash of sesame oil, a pinch of sugar or honey, and a dash of chili flakes or sriracha. Or just drizzle Dijon mustard mixed with a little olive oil and honey.