Sunny discovered these cabbage patties late one afternoon while scrolling YouTube, watching simple home-style cooking videos that felt calming after a long day. One clip showed shredded cabbage mixed into a humble batter, pan-fried until golden. She is not an expert cook, yet recipes like this always pull her in because they look forgiving and practical. Even if a patty breaks or browns unevenly, it still tastes good. That sense of ease convinced her to try them. These cabbage patties reflect that same feeling: simple ingredients, straightforward steps, and results that feel satisfying without stress.
Table of Contents
Cabbage Patties Recipe Overview
What Are Cabbage Patties
Cabbage patties are pan-fried vegetable fritters made with finely chopped or shredded cabbage mixed into a seasoned batter. The mixture usually includes eggs, flour, and basic spices, which bind everything together. When cooked, the outside turns crisp while the inside stays tender.
These patties appear in many home kitchens because cabbage stays affordable and easy to find year-round. The recipe adapts well to different tastes, which makes it dependable. Because the patties cook quickly, they work well for weeknight meals, snacks, or simple lunches.
Why Cabbage Works So Well in Patties
Cabbage works especially well in patties because it softens as it cooks while still holding some texture. Unlike watery vegetables, cabbage releases moisture gradually. That slow release helps the patties stay together rather than falling apart.
Cabbage also carries seasoning well. Its mild flavor absorbs salt, pepper, and spices without overpowering them. As a result, the patties taste balanced rather than bland. When fried, cabbage edges caramelize slightly, which adds depth without heaviness.
Ingredients for Cabbage Patties
Ingredient List With Measurements
The ingredients below follow verified recipe logic from the provided source and use US standard measurements.
| Ingredient | Measurement |
|---|---|
| Green cabbage, finely shredded | 4 cups |
| Onion, finely chopped | 1 small |
| Eggs | 2 large |
| All-purpose flour | 1/2 cup |
| Baking powder | 1 teaspoon |
| Garlic, minced | 2 cloves |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Paprika | 1/2 teaspoon |
| Vegetable oil | For frying |
These ingredients stay simple and accessible. Each one plays a clear role in structure or flavor.
Ingredient Tips for Best Texture
Shred the cabbage finely so it cooks evenly and binds easily. Large pieces may stay crunchy and cause patties to break. After shredding, squeeze the cabbage lightly to remove excess moisture. This step improves crispness during frying.
Onion should be finely chopped so it blends into the batter. Eggs act as the main binder, while flour adds structure. Baking powder introduces lightness, which keeps the patties from feeling dense. Paprika adds warmth without spice.
How to Make Cabbage Patties
Mixing the Patty Batter
Start by placing shredded cabbage in a large bowl. Add chopped onion, minced garlic, salt, pepper, and paprika. Stir until evenly combined.
Add eggs and mix until the cabbage looks lightly coated. Sprinkle in flour and baking powder. Stir gently until a thick batter forms. The mixture should hold together when scooped. If it feels too wet, add a small amount of flour. If it feels dry, let it rest for a few minutes so the cabbage releases moisture.
Frying the Patties Until Golden
Heat a generous layer of vegetable oil in a skillet over medium heat. Once the oil heats, scoop portions of the batter into the pan and flatten gently into patties.
Fry for about 3–4 minutes per side, until golden and crisp. Avoid overcrowding the pan, since that lowers the oil temperature. Transfer cooked patties to a paper towel-lined plate to drain excess oil.
Serve the patties warm for best texture.
Serving Cabbage Patties
How to Serve Them
Cabbage patties work well as a main dish or side. Serve them with sour cream, yogurt sauce, or a simple salad. They also pair nicely with eggs or roasted vegetables.
Because the flavor stays mild, they fit into many meals. You can enjoy them for breakfast, lunch, or dinner without adjustment.
Storage and Reheating Tips
Store leftover cabbage patties in an airtight container in the refrigerator for up to three days. Reheat them in a skillet or oven to restore crispness. Avoid microwaving, since that softens the exterior.
FAQs
Do cabbage patties need to be deep-fried?
No, shallow frying works best. Using a thin layer of oil allows the patties to turn golden while staying light instead of greasy.
Why are my cabbage patties falling apart?
This usually happens if the cabbage is too wet or cut too large. Finely shredding and lightly squeezing out moisture helps the patties bind better.
Can I bake cabbage patties instead of frying?
Yes, you can bake them at 400°F on a lined baking sheet, flipping once. However, frying gives a crispier exterior.
Can I make cabbage patties ahead of time?
Yes, you can mix the batter a few hours ahead and refrigerate it. Fry just before serving for the best texture.
What sauces go well with cabbage patties?
Sour cream, yogurt sauce, garlic sauce, or even ketchup pair well with these patties.
Cabbage patties turn simple ingredients into a warm, satisfying dish that fits many meals. The cabbage softens while frying, creating a tender center and crisp edges. Because the recipe stays flexible and forgiving, it works well for home cooks of any level. Served fresh from the pan, these patties feel comforting, practical, and dependable. With proper shredding and gentle frying, cabbage patties deliver consistent texture and balanced flavor every time.
Cabbage Patties
Ingredients
- 4 cups green cabbage finely shredded
- 1 small onion finely chopped
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Vegetable oil for frying
Instructions
- Place shredded cabbage in a large bowl and lightly squeeze to remove excess moisture.
- Add chopped onion, garlic, salt, black pepper, and paprika. Mix well.
- Add eggs and stir until cabbage is evenly coated.
- Sprinkle in flour and baking powder and mix until a thick batter forms.
- Heat a thin layer of oil in a skillet over medium heat.
- Scoop batter into the pan and flatten gently into patties.
- Fry for 3–4 minutes per side until golden and crisp.
- Transfer to a paper towel-lined plate and serve warm.
Notes
Shred cabbage finely for best binding. Avoid overcrowding the pan while frying.