Cabbage patties, also known as cabbage fritters, are an incredibly delicious and flavorful side dish that can be ready in less than 15 minutes. They're crispy on the outside and soft and tender on the inside.
Easy Cabbage Patties Recipe
These cabbage pancakes are so simple and easy to make, they can be ready in just a few minutes. And have I already told you that this recipe only needs a few basic ingredients?
I serve this dish for lunch or dinner as a side dish with Smoked Salmon Pizza, Beef Cutlets or Crispy Fried Chicken Strips.
Cabbage is cheap! Hence, I think it's safe to say that this is a budget-friendly recipe, and you can double it without having to spend much!
I first made these a while ago when I was looking for a veggie patty my kids would actually eat, and they loved them! Since then, I’ve been making them all the time.
You'll Need
- Cabbage. You can use green or red cabbage; I used green.
- Carrots. They add lovely color and more crunch.
- Green onion.
- Eggs. Eggs act as the binding agent so that all ingredients you are gonna use in this recipe stick together.
- All purpose flour. Flour helps to bind the patties together and absorb any moisture. You may use any flour you have on hand.
- Seasonings: I use salt, black pepper, paprika, and coriander. These seasonings elevate the flavor of your cabbage patties.
- Garlic.
- Vegetable Oil. I fry my patties in vegetable oil. Other cooking oils with a high smoke point such as avocado oil will also do.
"See the recipe card below for more information about the ingredients and quantities."
How To Make Cabbage Patties?
One: First, shred the cabbage using a mandolin, grate the carrots using a box grater and cut the green onion.
Tip: Grate the carrot, and don't chop it for better texture.
Two: In a large bowl, mix shredded cabbage, eggs, carrots, garlic, green onion, flour and all the seasonings until combined.
Tip: (optional) I found that chilling the patty mixture in the fridge for 15–30 minutes before forming firms it up and makes shaping easier.
Three: Heat the oil in a large frying pan over medium-low heat; scoop ¼ cup of the mixture and form a patty shape with your hand.
Tip: You can wet your hands slightly to form the ball so the mixer doesn't stick to your hand.
Four: Put the patties in the hot oil and press down SLIGHTLY on it with your hand or a spatula; fry for 2-3 minutes on each side over medium-low heat until golden brown.
Tip: DON'T flatter them too much. They will fall apart if you do.
Five: Repeat until you finish all the mixture. Serve warm with your favorite dip; mine is creamy yogurt with herbs.
Tip: DON’T OVERCROWD THE PAN, and leave enough space between the patties to flip them easily.
Top Tips!
- Use fresh cabbage. If you want your patties to be more flavorful with better texture.
- Medium heat is the key for cooking through.
- Flip the patties just once. Don’t keep flipping them, as this can ruin their shape.
- If you have time, chill the patty mixture in the fridge for at least 15 minutes to make shaping easier.
- Grease your pan well, or use a non-stick pan so the patties won't stick to the bottom of the pan when frying. This will also let you avoid ruined texture and shape.
Pair Them With
I enjoy these patties alongside Beef Cutlets, Garlic Butter Steak and Potatoes, Pizza Spaghetti Bake, or Peanut Butter Chicken! A simple iced tea or soda will already be perfect to wash them down too! Or simply serve it with salad such as Bon Bon Chicken.
Storage
Uncooked patties can be refrigerated for three days and frozen for up to three months. However, if your patties are already fried, it's best to just refrigerate them for up to three days. I’ve found that freezing cooked patties tends to dry out the texture.
FAQs
You can microwave them until they are piping hot. This won't bring back their original crisp, but they'll be just as delicious.
Of course, you can. Replace eggs with flax eggs or chia eggs instead.
Yes, you can bake the patties in the oven at 375°F for 20-25 minutes or until golden brown.
Yes, you can.
Easy & Quick Recipes
- Easy Vegetarian Sausage Rolls
- Best Lemon Garlic Baked Tilapia
- Mexican Burgers
- Indian Burger
- Cabbage Salsa
- Baked Stuffed Bell Peppers
- Smoked Salmon Pizza
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Recipe
Cabbage Patties
Equipment
- Frying pan
Ingredients
- 2 cups green cabbage, shredded
- 1 large carrot, grated
- 3 green onion, thinly sliced
- 2 cloves garlic, minced
- 4 tablespoon all purpose flour
- 2 large eggs
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon coriander
- ¼ cup vegetable oil
Instructions
- First, shred the cabbage using a mandolin, grate the carrots using a box grater and cut the green onion.
- In a large bowl, mix shredded cabbage, eggs, carrots, garlic, green onion, flour and all the seasonings until combined.
- Heat the oil in a large frying pan over medium-low heat; scoop ¼
- Put the patties in the hot oil and press down SLIGHTLY on it with your hand or a spatula; fry for 2-3 minutes on each side over medium-low heat until golden brown.
- Repeat until you finish all the mixture. Serve warm with your favorite dip; mine is creamy yogurt with herbs.
Notes
- DON’T OVERCROWD THE PAN, and leave enough space between the patties to flip them easily.
- Medium heat is the key for cooking through.
- Flip the patties just once. Don’t keep flipping them, as this can ruin their shape.
- Grease your pan well, or use a non-stick pan so the patties won't stick to the bottom of the pan when frying. This will also let you avoid ruined texture and shape.
Donna Theeck says
I love Cabbage Patties. I eat them with a thin roll and a slice of cheese, warmed in the Microwave. They are delicious and low-calorie. I have also made them with Zucchini. Be sure to squeeze the juice after shredding the Zucchini.
Michelle Y Dircksen says
I added 1/2 C shreaded cheese and it was delicious!
Shannon says
Thanks so much 😊 They look yummy 😋