Cabbage Patties Recipe (Pan-Fried, Baked, or Air Fryer)

I originally published this recipe in 2019 and have since added new photos and a few more success tips.

I’ve always loved vegetables, particularly when they’re in dippable fritter form and pan-fried to golden-brown perfection. With over 2.8 million views and 46,000+ likes on my YouTube video, this cabbage patties recipe deserves a spot next to other fan favorites like my lentil patties, spinach patties, and broccoli oatmeal patties. That is to say they’re awesome. 

Despite a short ingredient list, each bite is brimming with the nutty flavor of cabbage, sweetness of alliums, and freshness of herbs. They’re essentially a vegetarian version of my baked cabbage meatballs, but cooked on the stovetop. Whether you serve them plain, dipped in yogurt, or tucked into warm pita pockets, these cabbage patties are craveworthy. I bet you can’t stop at just one!!

Ingredients & Substitutions

• Cabbage – I typically reach for a head of humble green cabbage, but you’re welcome to branch out. Hop down a section for advice on which options are best!
• Onions – Yellow onions or red onions are my preference, as they become sweet and soft when cooked. 
• Large Eggs – We need a bit of binding power to hold the patties together. Eggs do the trick while also adding a nice hit of protein.
• Semolina – I love the pleasantly gritty consistency of this coarse-ground wheat flour. Cornmeal will give a similar vibe, but breadcrumbs and oat flour work too!
• Garlic Cloves – You can crush it using the broad side of a knife, the back of a spoon, or by pressing it through a garlic press. Alternatively, use garlic paste.
• Fresh Parsley – I love the cheerful color and lemony brightness fresh parsley brings to the table. You’re welcome to play with other fresh herbs like cilantro, dill, or fresh chives if you prefer.
• Dried Thyme, Salt & Black Pepper – A few spice cabinet staples make a big difference in flavor. Only have fresh thyme? Use only the leaves and increase the amount threefold.
• Neutral Oil – We need to fry the cabbage patties at a pretty high temperature, so you want to use an oil with a high smoke point. Canola, avocado, peanut, or vegetable oil all do the trick!

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

Best Cabbage Varieties for Patties

When making cabbage patties, the type of cabbage you choose can influence both texture and flavor. The good news is that several varieties work beautifully, so feel free to use what you have! That said, here are some characteristics to keep in mind:

• Green Cabbage: The most common and budget-friendly option. It has a mild flavor and tender leaves that soften nicely when cooked, making it ideal for patties that are soft on the inside with crisp, golden edges.
• Savoy Cabbage: Recognizable by its crinkly, ruffled leaves, Savoy is slightly sweeter and more delicate than standard green cabbage. It cooks down more quickly and blends seamlessly into the batter, giving patties a softer, almost buttery bite.
• Napa (Chinese) Cabbage: Tender and mild with a subtle crispness, Napa adds a lighter texture. It contains more moisture, so if using Napa, be sure to squeeze out any excess liquid to prevent soggy patties.
• Red Cabbage: While it will work in a pinch, red cabbage is firmer and earthier, and it doesn’t soften quite as easily. The color may also bleed into the mixture. If using red cabbage, slice it very finely and cook it slightly longer for the best texture.

So, while any variety will work, I personally think green or Savoy cabbage are the top choices. They’re easy to find, cook evenly, and give patties a flavorful, tender center with great crispy edges.

How to Make Cabbage Patties

Watch the full video recipe to learn how to make the BEST Cabbage Patties recipe.

Prefer the written recipe? Scroll down to the recipe box for the full written recipe! 👇

Air Fryer vs. Baked vs. Pan Fried Cabbage Patties

These versatile cabbage patties, also known as cabbage croquettes or old-fashioned cabbage patties, can be made three ways depending on your preference. Pan-frying gives the crispiest crust, baking makes them lighter, and the air fryer combines the best of both worlds.

• Pan-Fried Cabbage Patties: Classic and crispy! Fry in a bit of oil over medium heat for about 3–4 minutes per side until golden.
• Baked Cabbage Patties: For a lighter version, bake at 375°F (190°C) for 20–25 minutes, flipping halfway. Great if you prefer easier oven-baked cabbage patties without extra oil.
• Air Fryer Cabbage Patties: Spray lightly with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway. You’ll get golden, crunchy patties with minimal oil.

Optional Variations & Dietary Adaptations

• Gluten-Free – Use oat flour, gluten-free breadcrumbs, or your favorite gluten-free flour blend.
• Vegan – Use flax eggs as a plant-based binder. (1 flax egg = 1 tablespoon flax + 3 tablespoons water + 5 minutes to thicken.)
• Veggie Mix – Don’t feel like you have to use only cabbage. This is a great recipe for clearing out your crisper drawer! Feel free to add grated carrot or zucchini to the mix if you like. 

Expert Tips & Tricks 

• Shred the cabbage finely. The thinner the shreds, the better the patties hold together. Thick chunks can prevent the mixture from binding and may cause the patties to fall apart.
• Squeeze out excess moisture. After cooking the cabbage, press out as much water as possible. Too much moisture is the #1 reason cabbage patties turn soggy instead of crisp.
• Let the batter rest. A short 5-10 minute rest allows the flour or breadcrumbs to fully hydrate, improving the texture and structure.
• Use a nonstick skillet and moderate heat. Medium heat ensures the patties cook through without burning. Too high and they’ll brown before the center sets; too low and they won’t crisp.
• Press gently when pan-frying. Lightly flattening each patty in the skillet creates more surface area, which means more golden, crispy edges.
• Season generously. Cabbage is mild, so don’t be afraid to taste and adjust. 

How to Serve Cabbage Croquettes

Cabbage croquettes (patties) are wonderfully versatile and can be served as a side dish, light lunch, or even a vegetarian main. They also make a great appetizer or party snack! They’re delicious on their own, but really shine with a great dipping sauce, try them with sour cream, tzatziki, homemade tahini, creamy hummus, or a simple squeeze of fresh lemon for brightness. 

For a more complete meal, tuck them into a sandwich or pita topped with shredded lettuce and a creamy sauce for an easy, satisfying handheld meal. Or, try serving them with soups and stews where their crisp edges add textural contrast. 

How to Store Cabbage Patties

• Refrigerate: Store cooked, cooled cabbage patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet, oven, or air fryer to bring back their crispy edges. Avoid microwaving if possible, it can make them soft.
• Freeze: For longer storage, freeze cabbage fritters in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Freeze for up to 2 months.
• Reheat from Frozen: Reheat in a 350°F (175°C) oven or air fryer until warmed through and crisp again. No need to thaw them first!

What to Do With Leftover Cabbage

You already know how much I love cooking with cabbage, it’s accessible, affordable, and one of the most versatile veggies in my kitchen. But let’s be honest, sometimes you’re left with half a head of cabbage sitting in the fridge, and you’re not sure what to do with it. Don’t let it go to waste! Here are a few creative and delicious ways to use leftover cabbage:

• Easy Russian Cabbage Pie
• Best Cabbage Soup
• Savory Cabbage Cake
• Stuffed Cabbage Rolls
• Asian Style Cabbage Salad
• Classic Creamy Coleslaw
• Easy Noodle Salad

More Vegetarian Recipes You Might Like

• Potato Fritters
• Broccoli Fritters
• Easy Zucchini Fritters
• Quinoa Patties
• Baked Carrot Patties

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