When I first made these, I couldn’t believe how tasty they turned out. Cabbage Patties Recipe is a game-changer- crispy outside, tender inside, and full of flavor. These little fritters take just 15 minutes and deliver more than you’d expect from a simple side. Perfect when time is short but you still crave something satisfying.
The real magic of these patties lies in the texture. Grated cabbage mixed with a few spices, herbs, and a binder like chickpea flour or breadcrumbs gives it a soft inside. A hot skillet with a touch of oil forms that beautiful golden crust. It’s that crispy-soft contrast that keeps me coming back.
Pair them with a yogurt dip or tangy chutney for a burst of extra flavor. Or stuff them in a sandwich for a fun twist. They’re not just a side dish– they’re a healthy snack, a party favorite, and even comfort food. Honestly, I always make a double batch because they vanish so fast.
Never tried cabbage fritters? Now’s the time! In under 15 minutes, you can whip up something that makes simple cabbage shine. Once you taste them, you’ll see why they’re now a regular in my kitchen.
Cabbage Patties Recipe (Overview)
What is Are Cabbage Patties Recipe?
Cabbage patties, also known as cabbage fritters, are a savory blend of grated cabbage, spices, and a binding agent. Formed into small rounds, then pan-fried, air-fried, or baked- they’re crispy on the outside, tender inside, and perfect for a quick meal or snack.
Why This Recipe Works
- Fast preparation: Ready in roughly 15 minutes.
- Great texture: Crispy crust, soft center.
- Simple ingredients: Pantry staples like cabbage, flour, and spices.
- Versatility: Easily adapted- vegan, gluten-free, even air-fried.
- Healthy option: Low in calories, packed with fiber and nutrients.
Ingredients You’ll Need
Ingredient List
| Ingredient | Amount | Notes |
| Fresh cabbage | 4 cups (finely grated) | Green or white cabbage works great |
| Chickpea flour or breadcrumbs | ½ cup | Use GF breadcrumbs for gluten-free |
| Eggs (or flax egg) | 2 | Use flax egg as a vegan alternative |
| Onion (finely chopped) | ½ medium | Optional, adds flavor |
| Garlic (minced) | 2 cloves | Or 1 tsp garlic powder |
| Fresh parsley or cilantro | 2 tbsp (chopped) | Adds a pop of freshness |
| Spices | 1 tsp salt, ½ tsp pepper, ½ tsp cumin | Add ½ tsp turmeric or chili powder |
| Oil | 2-3 tbsp | Olive, avocado, or canola oil |
Optional Add‑Ins
- Grated carrot or zucchini – For extra color and nutrition
- Feta or shredded cheese – Adds creaminess
- Coriander, dill, or mint – Use for varied flavor profiles
Step‑by‑Step Instructions
1. Prepare the Cabbage
- Finely grate cabbage using a box grater or food processor.
- Sprinkle ½ tsp salt, let sit 5 minutes, then squeeze out excess water using a towel. This prevents soggy patties.
2. Mix the Ingredients
- In a large bowl, combine drained cabbage, chickpea flour or breadcrumbs, eggs (or flax egg), onion, garlic, herbs, and spices.
- Stir until mixture holds together- adjust binder if too wet or dry.
3. Shape Patties
- Scoop 2-3 tbsp mixture, form 2-inch patties with slightly flattened tops for even cooking.
4. Cook
Choose your cooking method:
- Pan‑fry: Heat oil in skillet over medium-high heat. Cook 3-4 min/side till golden brown.
- Air‑fry: Preheat to 375°F (190°C), spray patties lightly with oil, cook 10-12 min, flip halfway.
- Bake: Preheat to 400°F (200°C), brush patties with oil, bake 15-20 minutes, flipping halfway.
5. Serve
- Place patties on paper towels to drain extra oil.
- Serve warm with yogurt dip, chutney, wrap filler, or on a salad!
Pro Tips for Perfect Patties
- Drain well: Excess moisture destroys crispiness.
- Flavor layering: Mix dried herbs/spices in the binder and sprinkle fresh greens afterward.
- Heat management: Moderate heat prevents burning and ensures even cooking.
- Use binders smartly: Chickpea flour adds protein, or use breadcrumbs for crunch.
- Test batch first: Make one to fine-tune seasoning and moisture.
- Adjust thickness: Thicker patties need extra cooking or to be covered skillet.
Serving Suggestions
Dips & Sauces That Pair Great
- Yogurt Mint Sauce: Plain yogurt, chopped mint, garlic, salt, lemon juice
- Tangy Tamarind Chutney: Tamarind pulp, sugar, ginger, chili
- Spicy Sriracha Mayo: Mayonnaise, sriracha, lime juice
- Avocado Cilantro Cream: Mashed avocado, Greek yogurt, cilantro
Use In Dishes
- Sandwiches/Wraps: Add lettuce, tomato, and sauce
- Buddha Bowls: Pair patties with grains, veggies, and tahini
- Side Dish: Serve with soup or curry
- Snack Board: Combine with cheese, dips, and veggies
How to Store and Reheat
Storage Tips
- Refrigerator: Store in an airtight container up to 4 days. Place parchment paper between layers.
- Freezer: Freeze first on a tray, then transfer to a zip bag. Lasts 2-3 months.
Reheating Methods
- Skillet: Warm 2-3 minutes each side, light oil
- Oven: Preheat 350°F, bake 8-10 minutes till crisp
- Air‑fryer: Reheat 5-7 minutes at 350°F
More Quick & Healthy Recipes
- Zucchini Fritters – Grated zucchini, parmesan, and eggs.
- Sweet Potato & Chickpea Patties – Root veggies meet protein-rich chickpeas.
- Broccoli Cheese Bites – Steamed broccoli, cheddar, and breadcrumbs.
- Cauliflower Kofta – Spiced cauliflower patties with yogurt dip.
Case Study: Family Favorite Win
Maria’s Weekly Prep:
- Every Sunday, Maria (~UAE resident) prepares a double batch using chickpea flour for protein.
- She pairs patties with yogurt dip enriched with za’atar and lemon- her kids love it!
- Patties hold up well in her lunchbox, staying crisp until lunchtime.
Key Takeaway:
- Prepping ahead saves time.
- Kids love fun, handheld veggies.
- Flavors adapt with regional spices like za’atar and sumac for local appeal.
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Final Thoughts
If you’re looking for a recipe that’s easy, quick, and truly satisfying, this Cabbage Patties Recipe is a winner. Whether you’re whipping up a light lunch, a wholesome snack, or a flavorful side dish, these patties deliver both on taste and convenience. With only a few basic ingredients, you can create a dish that feels comforting, nourishing, and exciting all at once.
One of the biggest advantages of cabbage patties is their versatility. They’re easy to adapt for different diets- gluten-free, vegan, or high-protein. You can pack them in lunch boxes, use them in wraps, or pair them with dips for a party platter. They also store and reheat beautifully, making them ideal for meal prep or batch cooking.
Cabbage, often overlooked, shines in this recipe. It adds natural sweetness, a gentle crunch, and a nutritional boost packed with fiber, vitamins C and K, and antioxidants. Using ingredients like chickpea flour or breadcrumbs, along with herbs and spices, creates a patty that’s bursting with flavor but stays light on calories and oil.
The recipe is also kid-approved, cost-effective, and perfect for beginner cooks or anyone short on time. It’s no wonder this dish has become a staple in many homes across the UAE– a comforting mix of tradition, health, and simplicity.
From busy weekdays to weekend get-togethers, cabbage patties are always a good idea. Try different versions by changing spices, adding cheese, or switching up the herbs. Trust the process, follow the tips, and you’ll soon be making batches like a pro.
So, the next time you have a head of cabbage sitting in the fridge, you’ll know exactly what to do. Get that skillet ready and let the aroma of crispy golden cabbage patties fill your kitchen.
FAQs
Can I freeze cabbage patties?
Yes, you can freeze both raw and cooked cabbage patties. Place them on a tray first, freeze individually, then transfer to freezer bags. They last up to 3 months.
What flour is best for cabbage patties?
Chickpea flour is ideal for a protein-rich, gluten-free option. Breadcrumbs or all-purpose flour also work well, depending on your preference and dietary needs.
Are cabbage patties good for weight loss?
Yes, especially if pan-fried with minimal oil or baked. They’re low in calories and high in fiber, making them a filling, nutritious choice for healthy eating.
Can I add other vegetables to the patties?
Absolutely! Grated carrots, zucchini, or spinach blend well with cabbage. Just ensure you squeeze out excess water to maintain the right consistency for frying or baking.
How do I keep the patties from falling apart?
Make sure you drain the cabbage properly and use enough binding agents like egg or chickpea flour. Also, pressing the mixture tightly when forming the patties helps them hold shape.
