Crispy Cabbage Patties: A Savory Delight

There’s something incredibly satisfying about biting into a perfectly crispy patty with a tender, flavorful center. These Crispy Cabbage Patties are just that—a simple yet delicious dish that brings comfort to your plate. Whether you’re looking for a quick snack, a side dish, or even a light meal, these patties are versatile enough to fit any occasion.

I first made these patties on a rainy afternoon when I had half a head of cabbage sitting in the fridge and wasn’t sure what to do with it. After tossing together some pantry staples and a little creativity, I ended up with golden, crispy patties that my family couldn’t stop raving about. Since then, they’ve become a staple in my kitchen—perfect for busy weeknights or cozy weekend cooking sessions. If you’re a fan of comforting cabbage dishes, you’ll love The Ultimate Guide to Italian Stuffed Cabbage Rolls for a heartier take. And for something equally warming, try this Recipe for Soup Using Leeks and Beef—a simple, nutritious bowl of comfort!

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Ingredients List

Here’s what you’ll need to create these savory patties:

• 2 ½ cups grated cabbage 🥬 (use green or purple cabbage for color variety )
• ¼ cup finely chopped onion (adds sweetness and depth of flavor )
• ½ cup all-purpose flour (acts as a binder to hold the patties together )
• 1 teaspoon salt (adjust to taste based on preference )
• ¼ teaspoon black pepper (a hint of warmth to balance the flavors )
• 2 eggs, lightly beaten 🥚 (helps bind the mixture and adds richness )
• 1 tablespoon oil or butter (for frying; bacon grease works too if you have it )

Pro Tip: Personalize Your Patties

Want to switch things up? Here are some fun variations:

• Add grated carrots or zucchini for extra veggies and color.
• Mix in minced garlic or herbs like parsley or dill for an aromatic twist.
• Use gluten-free flour or breadcrumbs to make them gluten-free friendly.

Interactive Ingredient Checklist: [ ] Grated cabbage [ ] Chopped onion [ ] Flour [ ] Salt [ ] Black pepper [ ] Eggs [ ] Oil/butter

Crispy Cabbage Patties are a delicious and budget-friendly dish that combines shredded cabbage with a flavorful batter, pan-fried to golden perfection. These savory patties are a great way to add more veggies to your meals while enjoying a satisfying crunch. For a complete meal, serve them with a side of homemade garlic yogurt sauce (learn how to make garlic yogurt sauce) or pair them with a refreshing cucumber salad (try this cucumber salad recipe) for a light and tasty combination.

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Timing

Let’s break down how quick and easy this recipe is:

• Prep Time: 10 minutes
• Cook Time: 15–20 minutes (depending on batch size)
• Total Time: ~30 minutes

This recipe is perfect for when you want something comforting but don’t want to spend hours in the kitchen. Plus, cleanup is minimal since everything happens in one bowl and skillet.

Time-Saving Hack: Grate the cabbage and chop the onion ahead of time—store them in the fridge for up to 2 days so they’re ready to go when you need them.

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Step-by-Step Instructions

Prep the Mixture (H3)

In a large bowl, combine the grated cabbage, chopped onion, flour, salt, and black pepper. Add the lightly beaten eggs and mix until all ingredients are well coated and the mixture holds together. You should be able to form small patties without the mixture falling apart.

Kitchen Hack: If the mixture feels too wet, add a tablespoon more flour to help it bind.

Heat the Pan (H3)

Heat a cast-iron skillet over medium heat and add oil or butter to coat the bottom. A cast-iron skillet ensures even heat distribution and those coveted crispy edges.

Why Cast Iron? It retains heat exceptionally well, which helps achieve a golden-brown crust without burning.

Form and Cook the Patties (H3)

Spoon small portions of the cabbage mixture into the skillet, pressing each one slightly to form a patty. Cook for about 3–4 minutes per side, or until golden brown and crispy on the edges. Work in batches to avoid overcrowding the pan, which can lead to steaming instead of frying.

Serving Suggestion: Use a spatula to press down gently on the patties while cooking—it helps them crisp up evenly.

Serve (H3)

Remove the patties from the skillet and drain on a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dipping sauce, sour cream, or a sprinkle of fresh herbs like parsley or dill.

Kitchen Hack: Pair with a tangy yogurt-dill sauce or spicy sriracha mayo for an extra kick.

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Nutritional Information

Per Serving (2 patties)	Calories	Protein	Carbs	Fat	Fiber
	150	5g	18g	6g	3g

These patties are relatively low in calories but high in fiber, thanks to the cabbage. They’re also packed with vitamins like vitamin C and K, making them a nutritious addition to any meal.

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Healthier Alternatives for the Recipe

If you’re looking to lighten things up, here are some swaps:

• Replace all-purpose flour with almond flour or oat flour for a lower-carb option.
• Use olive oil or avocado oil instead of butter for healthier fats.
• Skip the egg wash and bake the patties in the oven at 375°F (190°C) for 15–20 minutes, flipping halfway through.

I once baked these patties instead of frying them—they were still crispy and delicious, just with fewer calories.

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Serving Suggestions

Serve these patties as a side dish alongside grilled chicken, roasted vegetables, or a hearty soup. For a lighter meal, pair them with a fresh salad or tzatziki sauce for dipping.

Creative Idea: Stack the patties with sliced avocado, tomato, and lettuce for a unique “cabbage burger” experience.

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Common Mistakes to Avoid

1. Overcrowding the Pan: Too many patties at once can cause them to steam rather than crisp up. Cook in batches for best results.
2. Flipping Too Soon: Wait until the edges are golden and set before flipping to prevent breaking.
3. Skipping the Resting Step: Let the mixture rest for 5 minutes before cooking—it helps the flour absorb moisture and binds the patties better.

True Story: One time, I tried to rush the process by skipping the resting step, and the patties fell apart in the pan. Lesson learned: patience is key!

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Storing Tips for the Recipe

Store leftover patties in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat or in the oven at 350°F (175°C) for 5–7 minutes to restore crispiness.

Pro Storage Tip: Freeze uncooked patties on a baking sheet, then transfer them to a freezer-safe bag for up to 1 month. Cook directly from frozen, adding a minute or two to the cooking time.

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Pro Chef’s Tips

For an ultra-crisp texture, pat the grated cabbage dry with a paper towel before mixing it with the other ingredients. Another trick: toast the flour lightly in a dry skillet before using it—it enhances the flavor significantly.

Bonus Tool Recommendation

A cookie scoop is perfect for portioning out the mixture evenly, ensuring all patties cook uniformly.

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Conclusion

These Crispy Cabbage Patties are proof that simple ingredients can create extraordinary flavors. With their crispy exteriors, tender centers, and endless versatility, they’re sure to become a favorite in your household.

Now it’s your turn! Share your creations in the comments below or post photos on social media using #crispycabbagepatties. And don’t forget to subscribe for more delicious recipes delivered straight to your inbox. Happy cooking—and happy munching! 🥬✨

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FAQs

Q: Can I use pre-shredded cabbage?
A: Yes! Just make sure to pat it dry with a paper towel to remove excess moisture.

Q: What can I substitute for eggs?
A: Try flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan alternative.

Q: How do I keep the patties from falling apart?
A: Ensure the mixture is well-coated with flour and let it rest for 5 minutes before cooking to help it bind.

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