Cabbage Patties

I’ve whipped up these hearty cabbage patties—crispy on the outside and tender inside—with mild cabbage flavor bound together in a flavorful batter. They’re a satisfying, veggie-packed snack or side dish.

Why You’ll Love This Recipe

I’m drawn to these patties because they’re an easy way to turn humble cabbage into something fun and delicious. They’re budget-friendly, customizable, and perfect for dipping, making them a comforting and approachable option any time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cabbage, finely shredded or chopped

• Onion, finely chopped (optional)

• Egg, beaten

• All-purpose flour or breadcrumbs

• Garlic, minced (optional)

• Grated cheese (cheddar or Parmesan, optional)

• Salt and freshly ground black pepper

• Oil (for frying)

Directions

1. I start by shredding the cabbage and squeezing it lightly to remove excess moisture.

2. In a bowl, I mix the cabbage with chopped onion and garlic if using.

3. I stir in the beaten egg, then add flour or breadcrumbs—and cheese if I want extra flavor—seasoning with salt and pepper.

4. I shape the mixture into patties of my desired size, pressing gently to hold them together.

5. I heat oil in a skillet over medium heat.

6. I fry the patties for about 3–4 minutes per side, until golden brown and crisp.

7. I transfer them to a paper towel–lined plate to drain and let rest for a minute before serving.

Servings and timing

• Servings: 4 (assuming 2 patties per person)

• Prep time: ~15 minutes

• Cook time: ~10–12 minutes

• Total time: around 25 minutes

Variations

• I add grated carrot or zucchini for more veggies and color.

• I swap in herbs like parsley, dill, or chives for fresh flavor.

• I mix in spices like paprika, cumin, or curry powder to change the flavor profile.

• I bake them on a greased sheet at 400 °F for about 15–18 minutes (flipping halfway) for a lighter version.

Storage/reheating

• Storage: I keep leftover patties in an airtight container in the refrigerator for up to 3 days.

• Freezing: I freeze cooled patties in a single layer, then transfer to a freezer-safe bag—they can be frozen for up to 2 months.

• Reheating: I reheat them in a 350 °F oven or air fryer for 5–8 minutes to restore crispness. On the stovetop, I warm them gently in a skillet with a bit of oil.

FAQs

What kind of cabbage is best for these patties?

I use green cabbage for its mild flavor and texture, but savoy or napa cabbage also work well—just finely shred it for even cooking.

Do I need to squeeze out cabbage moisture?

Yes—I press the shredded cabbage lightly in a towel or strainer. Removing excess water helps the patties stick together and get crispy.

Can I make these gluten-free?

Absolutely—I replace flour with gluten-free flour or use gluten-free breadcrumbs to suit dietary needs.

Can I cook these without frying?

Yes—I bake them at 400 °F on a greased sheet, flipping halfway, for a lightly crisp outside without as much oil.

What goes well with cabbage patties?

I often serve them with sour cream, yogurt dip, tzatziki, or even ketchup. They also pair nicely with a fresh salad or roasted vegetables.

Conclusion

I really enjoy making and eating these cabbage patties—they’re crispy, comforting, and versatile with minimal ingredients and effort. Whether I’m serving them as a snack, side, or light meal, they never disappoint.