Cabbage Patties Recipe
Cabbage patties recipe – crispy on the outside, soft inside. These fried cabbage patties (fritters) are easy to make and super delicious.
🎥 Video Recipe
Watch the full video recipe to learn how to make the Cabbage Patties! This step-by-step video tutorial makes the process easy to follow, with tips and tricks to ensure perfect results every time. Be sure to watch it all the way through for the ultimate crispy fried cabbage patties experience.
Prefer the written recipe? Scroll down to the recipe box for the full written recipe! 👇
Tips & Tricks 🥬
- Drain the Cabbage Well 🥄: After boiling, press the cabbage gently to remove excess water. A well-drained mixture ensures the patties hold their shape.
- Adjust Semolina 🌾: If the mixture feels too wet, add a bit more semolina until the consistency is manageable.
- Preheat the Oil 🔥: Make sure the oil is hot before frying to achieve a crispy outer layer.
- Don’t Overcrowd the Pan 🍳: Fry the patties in small batches to maintain even cooking and golden color.
- Use Fresh Herbs 🌿: Fresh parsley and thyme elevate the flavor. Substitute with your favorite herbs for variation.
- Test a Small Patty ✅: Fry a small portion first to check the seasoning and texture before shaping the rest.
Variations
- Gluten-Free Version 🌾: Replace semolina with gluten-free breadcrumbs or chickpea flour. These alternatives will keep the cabbage fritters crispy and flavorful.
- Vegan Version 🌱: Swap eggs with flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water per egg) and use plant-based semolina or gluten-free flour.
- Cheesy Twist 🧀: Add shredded cheese like mozzarella or cheddar to the mixture for rich, gooey patties.
- Spicy Kick 🌶️: Mix in chili flakes, smoked paprika, or jalapeños for a zesty flavor boost in your cabbage fritters.
Substitutes
- Cabbage Substitute 🥕: Use grated zucchini or shredded carrots for a colorful twist on your fritters.
- Egg Substitute 🌱: Try mashed potatoes, flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water per egg), or unsweetened applesauce for binding.
- Semolina Substitute 🌾: Replace semolina with breadcrumbs, cornmeal, or oat flour for a different texture.
- Herb Substitute 🌿: Swap parsley with cilantro, dill, or chives to match your flavor preferences.
These easy substitutions let you customize your crispy fritters to suit any dietary need or taste! 🌟
Cabbage Patties vs. Cabbage Fritters
The difference between cabbage patties and cabbage fritters lies primarily in their preparation and presentation:
Cabbage Patties 🥬:
- Shape: Typically shaped into flat, round patties.
- Texture: Tend to be slightly firmer and thicker.
- Cooking Method: Often pan-fried or baked.
- Serving Style: Served as standalone items, often as a side dish or a vegetarian main.
Cabbage Fritters 🍳:
- Shape: Looser, less structured, often spooned directly into the oil.
- Texture: Crispier and more delicate, with uneven edges.
- Cooking Method: Deep-fried or shallow-fried for extra crunch.
- Serving Style: Served as an appetizer, snack, or finger food, often with dips.
While both are delicious ways to enjoy cabbage, fritters are typically crispier and more rustic, while patties have a more uniform and structured appearance.
Best Served With 🍽️
- Tzatziki Sauce 🥒: A refreshing dip made with yogurt, cucumber, and garlic.
- Hummus 🌟: Creamy and flavorful, it pairs perfectly with crispy fritters.
- Homemade Pita Bread 🫓: Use the fritters as a filling for a delicious wrap.
- Chicken Salad 🥗: A hearty and protein-packed side dish.
- Sour Cream 🍶: A classic, tangy dip that complements the patties beautifully.
Common Questions
Yes! Preheat your oven to 375°F (190°C), place the patties on a lined baking sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway through for even browning.
Make sure the oil is hot before frying (about 350°F/175°C) and drain the cooked patties on paper towels to remove excess oil. Avoid overcrowding the pan, as it lowers the oil temperature.
Yes, the mixture can be made a day in advance and stored in the refrigerator. Just give it a quick mix before shaping the patties.
Yes, cooked patties freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag. Reheat in an oven or air fryer to retain crispiness.
Breadcrumbs, cornmeal, or oat flour work great as substitutes for semolina. Adjust the amount to get the right consistency.
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Cabbage patties Recipe
Ingredients
- 26 oz (750 g) Cabbage thinly sliced
- 2 Onions chopped
- 2 Eggs
- ⅓ cup (56 g) Semolina red recipe notes
- 2 Garlic cloves crushed
- ¼ cup Parsley chopped
- 1 teaspoon Thyme
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- Oil for frying
Instructions
- Chop the cabbage, cook in boiling water for 7-8 minutes, then drain completely.
- Chop the onions, crush the garlic cloves. Cook the onions for few minutes and add crushed garlic. Cook over medium-low heat until onions become golden.
- In a large bowl place cooked and drained cabbage, cooked onions, parsley, eggs, semolina, thyme, salt and pepper. mix all the ingredients well until incorporated. If needed add more semolina. Set aside for 10 minutes.
- In a large pan heat vegetable oil.
- Shape patties from cabbage mixture and fry over medium-high heat for 2-3 minutes from each side or until golden. Transfer to a kitchen paper to get rid of excess oil.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Storage: Store cooked cabbage patties in an airtight container in the fridge for up to 3 days. Reheat in a pan, oven, or air fryer to keep them crispy. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 2 months.
Thanks for sharing this recipe.
I can’t wait to try it but I would love to know what are you using as a dip ?
Sour cream with dill.
I’m vegan. What can be substituted for the eggs?
Ground flax seeds are a common egg substitute. One tablespoon of ground flax seeds with three tablespoons of water substitute for one egg.
I think apple sauce…
chia seed eggs
I made this exact recipe using “just egg” and it worked great. Nice and vegan!
How much in advance do you think the batter can be made before frying? (To be more specific, if I make it early in the afternoon is it ok to fry for dinner?)
Yes, you can fry them few hours after preparing them.
Thank you! 🙂
Yes did this works great just air on the side of caution for the dinner portion. It does build up liquid the longer it stands. After I mixing it up, try putting the remainder back in colander & in a bowl.
These look delicious. I see that the Yield says 6, does that mean 6 little patties or 6 servings? And if it is 6 servings, how many patties per serving? Thank you.
Can I make these delicious sounding patties ahead, freeze them an fry them later? I would like to make them for Christmas Eve as part of my hor dourve platter. Thank you.
Can I make these ahead of time, freeze them and fry them the day of?
What is Semolina, and where can I buy it?
I think its similar to bread crumbs.
semolina is pretty much the same as flour only higher glutton.
Google is your friend…
Semolina flour is just a coarser flour.
You can find it in just about any supermarket.
I need to eat cabbage. I love it and this looks good.. like to add a little sauerqraut in them maybe.
You can freeze cabbage rolls can you frees these? I dont know what semolina is? Cant wait to try.
I just made this. ..used white flour. .delicious….used greek yogurt as a dip……the water l used to boil the cabbage ..will be used layer this week for cabbage doip
When I read your comment Dolores, I decided to use that water and added all of my vegetable trimmings from the freezer to make vegetable broth. That was a great idea!
Can I substitute bread crumbs for semolina ?
Same measure?
Yes
I just had this for supper and enjoyed it very much. There’s more of the mixture left so we’re having it for breakfast with eggs
Hello, I am planning on making these great looking patties. How much cabbage?
This was fantastic! My guy won’t eat cabbage, but he didn’t know what it was and thought it was some kind of potato and ate his share without any complaint – haven’t been able to get him to eat any other cabbage dish. I will be making again, maybe with more semolina or breadcrumbs to better hold the patty shape. Recommend highly!
what is the rda for this recipe, please. thank you
These directions kinda suck. Glad there was a video.
made this … very tasty. But next time I will use less thyme.
I make these quite often. I substitute semolina with almond flour. I also add bacon and chipotle pepper. We mix yogurt and Cholula green pepper sauce for the dip. Delish
This sounds better
these are delish and filling
thx for sharing
Can’t wait to try these, love cabbage and these sound amazing. I think I will love this site. Thanks!
can be frozen
Have u tried it yet? If so how are they after frozen? I assume u’d need to place paper between the patties? Finally any special heating instructions?
We LOVED these! Everyone thought they were an adventure in salmon patties! The first time around I added 3 strips of bacon crumbs & the thin carrot sticks. Fabulous
Then we added a can of Salmon to it ( well drained & flakes of course) with another veggie & a fruit dinner was served. Thank you, Thank you
Wah
Can’t wait
How the heck do you make these stick together? I ended up with something more like hashbrowns. Still good, but dang – not what I wanted.
Though the taste is fine and I was sticking exactly to the recipie instruction,there are too much liquids and they fall apart while forming and as well while frying them.Even adding semolina does not help much.
Maybe adding much oat meal would help, still the veggie taste will be lost…
so good 😍