Table of Contents
Table of Contents
If you’ve never tried cabbage patties before, you’re seriously missing out. I stumbled into making these on a rainy afternoon when my fridge was nearly empty—except for half a cabbage, a couple of eggs, and a craving for something crispy. That’s when the magic happened. Cabbage patties are super easy, budget-friendly, and way more delicious than you’d expect.
In this guide, I’m gonna walk you through everything from how to make them, what to serve with them, and even how to use them as burger patties. Stick around—by the end, you’ll be craving cabbage like never before.
Check out How to Make Lazy Enchiladas if you’re into fast, tasty meals with minimal effort!
Why You’ll Love Cabbage Patties
What Are Cabbage Patties?
So let’s start simple—what even are cabbage patties? Imagine a veggie fritter but made mostly with cabbage. It’s kind of like the lovechild of hash browns and a veggie burger. You shred up cabbage, mix it with a few pantry staples, form it into patties, and fry or bake until golden brown. That’s it.
You can keep them basic or get fancy with added spices, cheese, meat, or even breadcrumbs for extra crunch. They’re crispy on the outside, soft and flavorful inside, and they somehow taste way more indulgent than they actually are.
Great for picky eaters, vegetarians, or anyone just trying to sneak more veggies into their meals without feeling like they’re eating rabbit food.
Ingredients and Substitutions for Perfect Cabbage Patties
Essential Ingredients for Classic Cabbage Patties
Here’s what you’ll need to whip up a basic (but crazy tasty) batch of cabbage patties:
- Green cabbage (about 3 cups, finely shredded)
You can also use red cabbage, but green softens faster when cooked. - Eggs (2 large)
These help hold everything together—no eggs = crumbly mess. - All-purpose flour (½ cup)
Keeps the patties from falling apart, and adds a bit of structure. - Salt & pepper (to taste)
Don’t skimp here—cabbage needs a little help in the flavor department. - Garlic powder (1 tsp)
Adds a punch without chopping actual garlic. - Onion (½ medium, grated or finely diced)
Gives depth and moisture. - Baking powder (½ tsp)
Optional, but adds lightness to the texture. - Oil for frying (2–3 tbsp)
Any neutral oil works: sunflower, avocado, canola, etc.
How to Prepare Cabbage Patties Step by Step
Step 1: Shred the Cabbage
Grab a sharp knife or use a box grater or food processor. You want about 3 cups of finely shredded cabbage.
If you’ve got time, sprinkle a little salt over it and let it sit for 10 minutes to draw out extra moisture—then squeeze it dry. Trust me, less moisture = crispier patties.
Step 2: Mix the Base Ingredients
In a large bowl, toss in:
- Shredded cabbage
- 2 eggs (or flax eggs for vegan)
- ½ cup flour (or your preferred substitute)
- ½ grated onion
- 1 tsp garlic powder
- Salt & pepper to taste
- Optional: baking powder (½ tsp) for fluffier patties
Mix until everything is coated and sticks together. It’ll be a bit chunky—totally normal.
Step 3: Shape the Patties
Scoop out a handful of the mixture (about ¼ cup per patty), and gently shape into a flat disc using your hands or a spoon. If the mix feels too wet, sprinkle a bit more flour in.
Step 4: Cook Until Golden
Place a non-stick skillet or frying pan over medium heat.
Add 2–3 tablespoons of oil—you want enough to coat the pan but not drown the patties.
Place the patties into the hot pan and cook for 3–4 minutes on each side, or until golden brown and crispy on the outside. Don’t flip too early—let that crust build!
Step 5: Drain and Serve
Transfer cooked patties to a paper towel-lined plate to drain any extra oil.
Serve them hot with your favorite dip (think sour cream, sriracha mayo, or even ketchup—no judgment here).
Discover great ideas like Fried Chicken Recipe if you want a crunchy main to go with your cabbage side.
Flavor Enhancers and Cooking Tips
Why Vinegar, Onions, and Spices Matter
You might be surprised, but cabbage can be kinda plain on its own. Don’t worry though—we’re not letting your patties turn out bland. Here’s how to make them sing.
✔ Use a Splash of Vinegar: Add ½ to 1 tsp of white vinegar or apple cider vinegar to the mix.
Why? It brightens the flavor and helps balance out the cabbage’s natural bitterness. You won’t taste the vinegar—it just makes everything pop.
✔ Don’t Skip the Onion: Grated onion brings in moisture and flavor.
You can even lightly sauté the onions before mixing for a sweeter, deeper taste.
✔ Add Spices Like a Pro: Even just garlic powder, smoked paprika, or cumin can go a long way. Want heat? Try red pepper flakes or a pinch of cayenne.
Cabbage loves seasoning—don’t hold back.
Common Mistakes to Avoid When Making Cabbage Patties
Mistake 1: Not Squeezing Out the Cabbage
Cabbage holds a ton of water. If you skip this step, you’ll end up with wet, mushy patties that never crisp up.
Fix: Salt your shredded cabbage, let it sit for 10 mins, then wring it out in a clean towel or your hands.
Mistake 2: Batter Too Runny or Too Dry
If your mix is too wet, it won’t hold its shape. Too dry? You’ll get stiff little hockey pucks.
Fix: Adjust with a spoonful of flour or a splash of water as needed until it holds together but isn’t soupy.
Mistake 3: Flipping Too Soon
This one’s tempting, but patience pays off. Flip too early and they’ll fall apart.
Fix: Let the patties really brown on one side (about 3–4 mins) before flipping.
How to Serve Cabbage Patties for Any Occasion
As a Main Dish: Serve them stacked with sour cream, sriracha mayo, or garlic yogurt dip. Add a green salad or roasted veggies on the side and boom—easy dinner.
As a Snack or Appetizer: Make mini versions for party bites or after-school snacks. Serve with dipping sauces like honey mustard or tzatziki.
As a Burger Substitute: Use them as your patty in a burger bun. Top with avocado, lettuce, tomato, and a fried egg for an epic meatless meal.
Check out Brazilian Mounjaro Recipe with Apple Cider Vinegar for a zesty side dish that pairs like a dream with these patties.
Storing, Reheating, and Freezing Tips
Best Practices to Store and Freeze for Later
How to Store in the Fridge: Cabbage patties keep well in the fridge for up to 4 days.
Steps:
- Let them cool completely first.
- Stack with parchment paper between each patty to avoid sticking.
- Store in an airtight container.
Freezing Like a Pro: Yes, cabbage patties are freezer-friendly. Great for meal prep or lazy days.
Steps:
- Let them cool completely (seriously, this matters).
- Place on a baking sheet in a single layer—don’t stack yet.
- Freeze for 1 hour until firm.
- Then move them into a freezer bag or airtight container.
How to Reheat Without Losing Texture
You want them hot and crispy—not sad and soggy. Here’s how to bring ‘em back to life:
| Reheating Method | How To Do It | Result |
|---|---|---|
| Oven/Toaster Oven | 350°F for 10–12 mins on a baking tray | Best for crispiness |
| Skillet | Reheat in a pan over medium heat with a tiny bit of oil | Crispy outside, soft inside |
| Air Fryer | 375°F for 5–6 mins | Fast, crispy perfection |
| Microwave | 1–2 mins, covered | Soft, but loses the crunch |
Pro Tip: If microwaving, toss them in a hot pan after for 1–2 minutes to crisp them back up.
Learn more about The Best Green Smoothie for Weight Loss to balance your crispy patty with something refreshing.
Cabbage FAQs: Expert Answers
What meat is best for cabbage?
Cabbage pairs well with meats that bring a bit of richness without overpowering its natural flavor. Ground beef or turkey are great picks—especially when used in stuffed cabbage rolls or added to patties. If you want something leaner, chicken works too.
Can I use cabbage for a burger?
Yes, and it’s seriously underrated! You can use cabbage patties as a burger replacement—just stack them with your favorite toppings inside a bun or lettuce wrap. Or, shred cabbage for a fresh, crunchy burger topping. Either way, it’s a delicious way to lighten things up while still enjoying a burger experience.
Why do you put vinegar in cabbage when boiling it?
Adding a splash of vinegar while boiling cabbage helps preserve its color—especially red cabbage—and adds a slight tang that brings out the veggie’s natural flavors. Bonus: vinegar can help cut the sulfur smell and make it easier on your stomach.
What enhances the taste of cabbage?
Cabbage is like a sponge for flavor, so seasoning is key. Salt, pepper, garlic powder, onion, smoked paprika, and a dash of vinegar or lemon juice all bring it to life. If you want more punch, add soy sauce, mustard, or a sprinkle of cheese. Herbs like dill, parsley, or thyme also work wonders.
Why is raw cabbage harder to digest than meat?
It might seem weird, but raw cabbage contains insoluble fiber and a sugar called raffinose that can be tough to break down. It ferments in the gut and sometimes causes bloating or gas. Cooking cabbage softens the fiber and helps your digestive system out—way easier to handle than raw.
Why do you soak cabbage before cooking?
Soaking cabbage—especially if it’s shredded—helps reduce bitterness, makes it softer, and removes dirt or any bugs hiding in the layers. Some people even salt it and let it sit before rinsing and cooking to draw out moisture for crispier frying. Definitely worth the extra minute or two.
o there you have it—everything you need to make cabbage patties that are crispy, flavorful, and totally crave-worthy. Whether you’re looking to eat more veggies, cut down on meat, or just switch things up in the kitchen, these humble patties are here for it.
Looking for inspiration? Try How to Make Baked Ranch Chicken for an easy pairing that brings even more flavor to your plate.
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Crispy Cabbage Patties
Ingredients
- 3 cups green cabbage, finely shredded
- 2 large eggs (or flax eggs for vegan)
- 2 large eggs (or flax eggs for vegan)
- ½ medium onion, grated or finely diced
- 1 tsp garlic powder
- ½ tsp baking powder (optional, for fluffiness)
- Salt & pepper, to taste
- 2–3 tbsp cooking oil (for frying)
Instructions
- Shred the cabbage using a grater or food processor. Optional: sprinkle with a little salt and let sit 10 minutes to draw out moisture, then squeeze dry.
- Mix everything in a bowl: cabbage, eggs, flour, onion, garlic powder, baking powder, salt, and pepper. Stir well until combined.
- Heat a skillet over medium heat and add oil.
- Shape the mixture into patties using about ¼ cup per patty. Flatten slightly.
- Cook for 3–4 minutes per side until golden brown and crisp. Flip carefully.
- Drain on paper towels and serve hot with your favorite dip or side.
Notes
- For gluten-free: use chickpea, rice, or oat flour.
- For vegan: swap eggs for flax or chia eggs (1 tbsp ground seeds + 2.5 tbsp water = 1 egg).
- Add cheese, mustard, or herbs like dill for extra flavor.
- To store: refrigerate for up to 4 days or freeze for 2 months.
- Reheat in air fryer, skillet, or oven for best texture.
