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Cabbage Patties

Cabbage patties are crispy, golden-brown fritters that pack tender cabbage, aromatic spices, and savory flavors into every bite. These versatile patties work as an appetizer, side dish, or light meal, and they come together in under an hour with pantry staples.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Appetizer, Light main, Side Dish
Cuisine: Eastern European inspired
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium head of green cabbage about 2 pounds, finely shredded
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 small onion minced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon caraway seeds optional but recommended
  • 1/4 teaspoon paprika
  • 2 tablespoons vegetable oil for pan-frying or 3 tablespoons for baking

Equipment

  • Large mixing bowl
  • Sharp chef's knife
  • Cutting board
  • Colander or fine-mesh strainer
  • Paper towels
  • Measuring cups and spoons
  • Fork or whisk
  • Large skillet or shallow baking dish
  • Spoon or ice cream scoop
  • Baking sheet lined with parchment paper

Method
 

  1. Remove the outer leaves from your cabbage and rinse it under cold water. Slice the cabbage into thin, even strips about the thickness of matchsticks using a sharp knife or food processor with shredding blade.
  2. Transfer shredded cabbage to a colander or fine-mesh strainer and sprinkle it generously with salt. Let sit for 5 minutes to release water, then press gently with your hands to squeeze out excess moisture.
  3. While cabbage drains, mince onion and garlic as finely as possible.
  4. Crack eggs into a large mixing bowl and whisk together with a fork until fully blended. Add minced onion and garlic and stir until combined.
  5. Sprinkle flour, Parmesan cheese, salt, black pepper, caraway seeds, and paprika over egg mixture. Fold gently with a fork until mostly combined.
  6. Add drained cabbage in batches, folding gently after each addition until evenly distributed, taking care not to overmix.
  7. Let the mixture rest for 2 minutes to allow the flour to hydrate.
  8. Use a spoon or ice cream scoop to portion the mixture onto a plate or cutting board to make 12 to 14 patties. Gently shape each into a flat patty about 2 inches in diameter and 0.5 inch thick.
  9. To pan-fry (stovetop method): Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Place patties in the pan in batches without overcrowding.
  10. Cook patties for 4 to 5 minutes on the first side until golden brown and crispy, then flip and cook for another 3 to 4 minutes on the other side. Transfer patties to a paper towel-lined plate to drain excess oil.
  11. To bake (oven method, alternative): Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Brush both sides of patties lightly with vegetable oil and arrange without overlapping.
  12. Bake patties for 20 to 22 minutes, flipping halfway through, until both sides are golden brown and crispy.
  13. Let cooked patties rest on paper towels for at least 2 minutes before serving.

Notes

Serve warm cabbage patties with toppings like sour cream with fresh dill, Greek yogurt with garlic and lemon, marinara sauce, sriracha mayo, or alongside a fresh vinegar-based slaw.