Crispy Cabbage Patties: A Deliciously Easy Recipe for Everyday Meals
Are you looking for a tasty way to use up that head of cabbage sitting in your fridge? These crispy cabbage patties are a delightful, versatile dish that’s gaining popularity in home kitchens everywhere! Combining tender cabbage with sautéed veggies and a hint of spices, these patties are not only delicious but also packed with nutrients. Perfect for a light dinner, a comforting snack, or even a fun appetizer, they’re sure to please everyone at the table.
What Goes Into These Cabbage Patties
- 3 eggs
- Salt to taste
- Black pepper to taste
- 1 cabbage (about 1 kg or 35 oz)
- Water for boiling
- 1 onion, finely chopped
- Butter, as needed
- 2 garlic cloves, minced
- 1 carrot, grated
- Smoked paprika, to taste
- 4 tbsp all-purpose flour
- Vegetable oil for frying
- Herbes de Provence, to taste
- 3 tbsp Greek yogurt
- Fresh dill, chopped
- Pickled cucumber, finely chopped
- Extra salt and pepper to taste
How to Make Cabbage Patties
- Start by cutting the cabbage into large pieces. Place it in a pot of boiling salted water and cook for about 15 minutes, or until it’s nice and soft. Drain the cabbage very well, then finely chop or grate it.
- In a pan, melt some butter over medium heat. Add the chopped onion and sauté until it becomes translucent. Then, add the minced garlic and grated carrot, cooking just until fragrant.
- In a mixing bowl, combine the chopped cabbage, sautéed vegetables, eggs, flour, salt, black pepper, smoked paprika, and Herbes de Provence. Mix everything together until you get a thick batter.
- In a frying pan, heat some vegetable oil over medium heat. Shape the cabbage mixture into small patties and carefully place them in the pan. Fry until both sides are golden brown and crispy, about 3-4 minutes per side.
- For the sauce, mix the Greek yogurt with chopped dill, pickled cucumber, and a pinch of salt and pepper.
- Serve the cabbage patties hot, drizzled with the yogurt dill sauce. Enjoy!
Why Everyone Is Loving These Cabbage Patties
Cabbage patties are trending right now for a few great reasons! They’re simple to whip up, making them a go-to recipe for busy weeknights. Plus, they’re a fantastic way to sneak some veggies into your meals, appealing to health-conscious eaters. With the comfort of crispy fried food and the freshness from Greek yogurt, they strike a balance that’s hard to resist.
How to Serve Cabbage Patties
These cabbage patties make for a wonderful dish at any time of day. Serve them for breakfast alongside a fresh salad, or enjoy them as a satisfying snack or light dinner option. They pair beautifully with creamy dips or hot sauces, making them perfect for gatherings. You can also top them with fresh herbs or a sprinkle of cheese for an extra indulgent touch!
Expert Tips for Cabbage Patties
- Storage: Leftover patties can be stored in an airtight container in the fridge for up to three days. Simply reheat in a pan or oven to restore their crispy texture.
- Flavor Variations: Feel free to mix in other ingredients like chopped bell peppers or even a pinch of your favorite cheese for added flavor.
- Dietary Adjustments: For a gluten-free option, consider using an alternative flour like almond or coconut flour, adjusting as necessary.
Cabbage Patties FAQs
Can I make cabbage patties ahead of time?
Yes! You can prep the mixture in advance and store it in the fridge for up to a day. Just shape and fry them when you’re ready to serve.
How can I make these cabbage patties vegan?
To make a vegan version, you can replace the eggs with a flax egg or applesauce and use a plant-based yogurt for the sauce.
Can I bake these instead of frying?
Absolutely! For a healthier option, shape the patties and place them on a baking sheet lined with parchment paper. Brush with a little oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
What other sauces go well with cabbage patties?
These patties pair well with almost any sauce! Try a tangy tahini sauce, spicy sriracha, or even a simple tomato salsa for a different flavor twist.
Give these crispy cabbage patties a try! They’re not just easy to make but also an enjoyable dish that your whole family will love.
Crispy Cabbage Patties
These crispy cabbage patties are a delicious and versatile dish perfect for any meal. Combining tender cabbage with sautéed veggies and spices, they make a great appetizer or snack.
Main Ingredients
- 3 pieces eggs
- 1 kg cabbage (About 35 oz)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 piece carrot, grated
- 4 tbsp all-purpose flour
- salt to taste
- black pepper to taste
- smoked paprika to taste
- Herbes de Provence to taste
- water for boiling
- as needed butter (For sautéing)
- as needed vegetable oil (For frying)
Yogurt Sauce
- 3 tbsp Greek yogurt
- as needed fresh dill, chopped
- as needed pickled cucumber, finely chopped
- extra salt and pepper to taste
Preparation
- Cut the cabbage into large pieces and cook in boiling salted water for about 15 minutes, or until soft. Drain well and finely chop or grate.
- In a pan, melt some butter over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and grated carrot, cooking just until fragrant.
- In a mixing bowl, combine chopped cabbage, sautéed vegetables, eggs, flour, salt, black pepper, smoked paprika, and Herbes de Provence. Mix until you get a thick batter.
Cooking
- Heat vegetable oil over medium heat in a frying pan. Shape the cabbage mixture into small patties and carefully place them in the pan.
- Fry until both sides are golden brown and crispy, about 3-4 minutes per side.
Sauce
- Mix Greek yogurt with chopped dill, pickled cucumber, and a pinch of salt and pepper.
Serving
- Serve the cabbage patties hot, drizzled with the yogurt dill sauce.
Leftover patties can be stored in an airtight container in the fridge for up to three days. You can prep the mixture in advance and store it in the fridge for up to a day. For gluten-free option, use almond or coconut flour. You can bake these instead of frying at 400°F (200°C) for about 20-25 minutes.
