Easy Cabbage Patties – Crispy and Delicious Recipe

There’s something deeply comforting about turning humble ingredients into something extraordinary—especially when those ingredients are often overlooked. Take cabbage, for instance. It’s the quiet hero of the vegetable drawer, patiently waiting to be transformed. One rainy afternoon, craving something crispy yet wholesome, I found myself shredding a head of cabbage with no real plan—until the idea of cabbage patties came to mind. Golden, crisp on the outside, tender within, and packed with flavor, they became an instant favorite in my kitchen. Whether you’re looking for a clever way to use up cabbage or simply want a deliciously frugal meal, these patties are your answer.

Ingredients You’ll Need

Gathering these simple ingredients feels like assembling a little kitchen symphony—each one plays its part to perfection:

• 1 small head of green cabbage – Finely shredded. Savoy cabbage works beautifully too for a more delicate texture.
• 1 small onion – Grated or finely chopped. It melts into the patties, adding sweetness.
• 2 cloves garlic – Minced. Because what’s a patty without a little garlicky warmth?
• 2 eggs – Our binding agent. For a vegan twist, flax eggs work wonderfully.
• ½ cup breadcrumbs – Panko or regular. They add that perfect crispness.
• ½ cup grated Parmesan – Optional but highly recommended for a salty, umami kick.
• 1 tsp smoked paprika – For depth. Sweet paprika works too if you prefer milder flavors.
• Salt and pepper – To taste. Don’t be shy—cabbage loves seasoning.
• Olive oil or butter – For frying. Butter adds richness, while olive oil keeps it light.

How to Make Cabbage Patties

These patties come together with ease, and the process is almost meditative. Here’s how to coax the best out of your cabbage:

1. Prep the cabbage: Remove the core and thinly shred the cabbage. Toss it with a pinch of salt and let it sit for 10 minutes—this softens it slightly. Squeeze out any excess moisture with your hands or a clean kitchen towel. (This step is key for crispy patties!)
2. Mix the base: In a large bowl, combine the cabbage, onion, garlic, eggs, breadcrumbs, Parmesan, smoked paprika, salt, and pepper. Stir until everything is evenly distributed. The mixture should hold together when pressed—if it’s too wet, add a sprinkle more breadcrumbs.
3. Shape the patties: Scoop about ¼ cup of the mixture and form it into a small patty, about ½-inch thick. Press firmly so it holds its shape. Repeat until all the mixture is used.
4. Cook to golden perfection: Heat a generous drizzle of olive oil or a knob of butter in a skillet over medium heat. Once shimmering, add the patties in batches (don’t overcrowd the pan!). Cook for 3–4 minutes per side, until deeply golden and crisp. Transfer to a paper towel-lined plate to soak up any excess oil.

Tip: If you prefer baking, arrange the patties on a parchment-lined tray, brush with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. They’ll be lighter but still deliciously crisp.

Pro Tips, Variations, and Substitutions

Making cabbage patties is wonderfully forgiving, and there are so many ways to customize them to your taste! Here are some ideas to make them your own:

• For extra crunch: Add grated carrots or finely chopped bell peppers to the mixture.
• For a cheesy twist: Stir in a handful of grated cheddar or feta cheese before shaping the patties.
• Gluten-free option: Swap breadcrumbs for almond flour or gluten-free oats.
• Spice it up: A pinch of smoked paprika, cumin, or red pepper flakes adds a lovely warmth.
• Egg-free binding: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) if you’re avoiding eggs.

What to Serve With Cabbage Patties

These golden patties are incredibly versatile and pair beautifully with so many sides! Here are a few favorites:

• A simple dollop of sour cream or Greek yogurt with fresh dill.
• A crisp green salad with a lemony vinaigrette.
• Roasted or mashed potatoes for a comforting meal.
• A side of pickled vegetables for a tangy contrast.
• Stuff them into a pita with hummus and fresh veggies for a handheld meal.

Storage and Reheating Tips

If you have leftovers (lucky you!), here’s how to keep them tasting fresh:

• Fridge: Store cooled patties in an airtight container for up to 3 days.
• Freezer: Place cooked patties on a baking sheet to freeze, then transfer to a freezer bag. They’ll keep for up to 2 months.
• Reheating: Warm them in a skillet over medium heat for a crisp exterior, or pop them in the oven at 350°F (175°C) for 10 minutes.

Frequently Asked Questions

Can I use red cabbage instead of green?
Absolutely! Red cabbage works just as well and adds a beautiful pop of color.

Why are my patties falling apart?
If the mixture feels too loose, add a little more breadcrumbs or flour to help bind them. Letting the mixture rest for 10 minutes before shaping also helps.

Can I bake these instead of frying?
Yes! Brush them lightly with oil and bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.

Are these patties kid-friendly?
Definitely! They’re mild in flavor and can be served with ketchup or a yogurt dip for little ones.

Final Thoughts

There’s something so comforting about these humble cabbage patties—simple, nourishing, and packed with flavor. Whether you’re looking for a quick weeknight dinner or a creative way to use up that head of cabbage, this recipe won’t disappoint. I hope these little golden bites bring as much joy to your table as they do to mine. Happy cooking!