Traditional Costa Rican Cooking Classes

Cabbage “Almuercitos”

Almuercitos cabbage Costa Rican fritters

Costa Rican Stuffed Cabbage Fritters

🥬A classic Costa Rican comfort food: tender cabbage leaves filled with seasoned shredded beef, dipped in whipped egg, and fried until golden.

Quick details

  • Prep: 20 min
  • Cook: 25 min
  • Total: 45 min
  • Yield: 10–12 pieces (approx.)

Ingredients

For the cabbage

  • 10–12 large cabbage leaves
  • Water, for boiling

For the filling

  • 2 cups cooked cecina (or other cooked shredded beef), finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 onion, finely chopped
  • 1/2 sweet pepper (bell pepper), finely chopped
  • 1 ripe tomato, finely chopped
  • 1 tbsp vegetable oil
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 tsp ground cumin (or to taste)
  • 1–2 tsp Worcestershire sauce (salsa inglesa)

For coating and frying

  • 3–4 eggs, separated
  • 1 onion, grated (cebolla rallada — Doña Teresa Herrera’s “secret” for more flavorful eggs)
  • Oil, for frying (enough for shallow frying)

Instructions

1) Prepare the cabbage leaves

  1. Carefully separate the cabbage leaves so they do not tear.
  2. Boil the leaves for 3 minutes, just until flexible.
  3. Drain and let cool enough to handle.

2) Make the filling

  1. Heat 1 tbsp oil in a skillet over medium heat.
  2. Sauté onion, garlic, and sweet pepper until fragrant and slightly softened.
  3. Add the beef and tomato.
  4. Season with salt, pepper, cumin, and Worcestershire sauce.
  5. Cook, stirring, until the mixture becomes saucy and cohesive.

3) Assemble

  1. Place a cabbage leaf on a board.
  2. Add a small spoonful of filling in the center.
  3. Fold and roll into a neat little packet (like a small bundle).

4) Egg coating

  1. Whisk the egg whites to stiff peaks.
  2. Lightly beat the egg yolks.
  3. Stir in the grated onion (cebolla rallada) — Doña Teresa Herrera’s “secret” to boost the egg flavor.
  4. Fold the yolks into the whites.
  5. Dip each cabbage packet into the egg mixture to coat.

5) Fry

  1. Heat oil in a pan until very hot (shimmering).
  2. Fry the coated packets until golden on both sides.
  3. Drain on paper towels and serve hot.

Serving ideas

  • Serve with white rice, black beans, and a simple tomato salad.
  • Add a squeeze of lime and a dash of Lizano-style sauce if you like.

Notes and substitutions

  • Cecina substitute: any cooked shredded beef works well.
  • Make-ahead: prepare filling up to 2 days ahead and assemble/fry just before serving.
  • Frying tip: keep the oil hot so the coating puffs and sets quickly.

Leave a comment