Name: These Cabbage Patties Are Better Than Meat! Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Eastern European-Inspired
Ingredients: 4 cups green cabbage, finely shredded; 1 small onion, grated or finely chopped; 2 cloves garlic, minced; 2 large eggs; ½ cup breadcrumbs (or oat flour for gluten-free); ¼ cup grated Parmesan cheese (optional); ¼ cup chopped fresh parsley or dill; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon smoked paprika; ¼ teaspoon baking powder; 2–3 tablespoons olive oil for pan-frying

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If you’re searching for a meatless meal that’s comforting, satisfying, and loaded with flavor, look no further: These Cabbage Patties Are Better Than Meat! Tender, savory, and golden brown, these vegetarian fritters deliver the kind of crispy-edged bite you’d expect from your favorite cutlet, but with a lighter feel and a burst of fresh herbs. Whether you’re feeding vegetarians or curious carnivores, this recipe transforms humble cabbage into a main event that’ll have everyone coming back for seconds.

These Cabbage Patties Are Better Than Meat! Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these cabbage patties lies in how a handful of simple ingredients come together to create something extraordinary. Each element brings its own magic, from the mild sweetness of cabbage to the richness of eggs and the aromatic lift of fresh herbs.

Green cabbage: The heart of the recipe; provides natural sweetness, texture, and a beautiful golden crust when pan-fried.
Onion: Adds a subtle tang and moisture, making the patties extra savory and tender.
Garlic: Brings depth and a gentle kick that makes every bite irresistible.
Eggs: The essential binder, holding the patties together and adding a rich, satisfying flavor.
Breadcrumbs (or oat flour): For binding and a little structure; oat flour keeps things gluten-free without sacrificing texture.
Parmesan cheese (optional): A salty, umami boost that’s totally optional for dairy-free eaters.
Fresh parsley or dill: Brightens up the whole dish with freshness and color.
Salt: Enhances every ingredient and draws out moisture from the cabbage.
Black pepper: A hint of warmth and spice for balance.
Smoked paprika: Adds a gentle smokiness and a gorgeous color to the patties.
Baking powder: A secret for lighter, fluffier patties.
Olive oil: Used for pan-frying, giving each patty a beautiful crispy edge and subtle fruity flavor.

How to Make These Cabbage Patties Are Better Than Meat!

Step 1: Prepare the Cabbage

Begin by piling your shredded cabbage into a colander and sprinkling it with a pinch of salt. Let it rest for 10 to 15 minutes—this draws out extra moisture, which is key for patties that hold together and crisp up perfectly. Once time’s up, wrap the cabbage in a clean kitchen towel and squeeze out as much liquid as you can. Don’t skip this step; dry cabbage is the secret to success!

Step 2: Mix the Patty Ingredients

In a large mixing bowl, add your prepped cabbage, grated onion, minced garlic, eggs, breadcrumbs (or oat flour), Parmesan if you’re using it, your chosen herbs, salt, pepper, smoked paprika, and baking powder. Use a sturdy spoon or your hands to combine everything thoroughly. The mixture should stick together when pressed; if it feels too loose, sprinkle in a touch more breadcrumbs.

Step 3: Form the Patties

Scoop out about a quarter-cup of the cabbage mixture and gently shape it into a patty with your hands. You should get around eight patties total, depending on your scoop size. Try to keep them even so they cook uniformly and look extra inviting on the plate.

Step 4: Pan-Fry to Perfection

Heat the olive oil in a large non-stick skillet over medium heat. Once the oil shimmers, add the patties, taking care not to overcrowd the pan. Fry for three to four minutes per side, flipping only once, until each patty is golden brown and crisp. Transfer them to a paper towel-lined plate to drain any excess oil while you cook the rest.

Step 5: Serve and Enjoy

Serve your hot, crispy cabbage patties right away, or keep them warm in a low oven if you’re making a big batch. They’re fantastic with a dollop of sour cream, a swirl of yogurt dip, or a squeeze of lemon to brighten things up. Truly, These Cabbage Patties Are Better Than Meat!

How to Serve These Cabbage Patties Are Better Than Meat!

Garnishes

Top your patties with a generous spoonful of cool sour cream or tangy Greek yogurt for creaminess, or scatter fresh chopped herbs for a vibrant finish. A sprinkle of extra smoked paprika or a squeeze of lemon juice can add a pop of color and flavor that makes these patties even more irresistible.

Side Dishes

Pair These Cabbage Patties Are Better Than Meat! with a crisp green salad, roasted potatoes, or a simple cucumber-tomato salad for a well-rounded meal. They’re also delicious alongside a bowl of soup or tucked into a pita with fresh veggies for a satisfying lunch.

Creative Ways to Present

Think beyond the plate—try stacking the patties with layers of tomato and lettuce for a veggie burger, or slice them into bite-sized pieces and serve with toothpicks as a party appetizer. However you present them, these patties always steal the spotlight.

Make Ahead and Storage

Storing Leftovers

Leftover patties keep beautifully in the fridge. Let them cool to room temperature, then store in an airtight container for up to four days. They make for easy lunches or quick snacks whenever hunger strikes.

Freezing

These Cabbage Patties Are Better Than Meat! freeze surprisingly well. Arrange cooled patties in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep their flavor and texture for up to two months.

Reheating

For best results, reheat patties in a skillet over medium heat until warmed through and crisp again, about two to three minutes per side. You can also use an oven or toaster oven at 350°F for 8 to 10 minutes. Avoid microwaving, which can make them soggy.

FAQs

Can I make These Cabbage Patties Are Better Than Meat! without eggs?

Absolutely! Use a flaxseed “egg” (1 tablespoon ground flax mixed with 2.5 tablespoons water per egg) or a store-bought egg replacer. The patties may be a bit more delicate, but they’ll still hold together nicely.

What’s the best way to shred cabbage for this recipe?

A sharp chef’s knife works well, but a mandoline or food processor makes the job quick and uniform. Aim for thin, even shreds so the cabbage cooks through and binds with the other ingredients.

Is there a gluten-free option?

Yes! Swap out the breadcrumbs for oat flour or gluten-free breadcrumbs. The texture stays just as lovely, and no one will notice the difference.

Can I bake instead of fry these patties?

Definitely. Place shaped patties on a parchment-lined baking sheet, spray or brush lightly with oil, and bake at 400°F (200°C) for about 20 minutes, flipping halfway. You’ll still get a crisp exterior with less oil.

How can I add more flavor or spice?

Feel free to mix in a pinch of cayenne, a splash of hot sauce, or extra fresh herbs like chives or cilantro. The recipe is very forgiving and welcomes your personal twist!

Final Thoughts

There’s something special about turning a humble vegetable into a dish that genuinely surprises and delights. Give These Cabbage Patties Are Better Than Meat! a try and watch even the most devoted meat-lovers swoon. Don’t be surprised if they become a regular favorite in your kitchen!

These Cabbage Patties Are Better Than Meat! Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 patties 1x
Diet: Vegetarian

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Description

These delicious cabbage patties are a flavorful, vegetarian alternative to traditional meat dishes. Packed with fresh cabbage, herbs, and a blend of spices, they make a perfect main course or side, offering a crispy exterior and tender inside. Easy to prepare and customizable for gluten-free and dairy-free diets, these patties bring a healthy, low-cost option inspired by Eastern European flavors.

Ingredients

Scale

Main Ingredients

4 cups green cabbage, finely shredded
1 small onion, grated or finely chopped
2 cloves garlic, minced
2 large eggs
½ cup breadcrumbs (or oat flour for gluten-free)
¼ cup grated Parmesan cheese (optional)
¼ cup chopped fresh parsley or dill
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon baking powder
2–3 tablespoons olive oil for pan-frying

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Instructions

Prepare the Cabbage: Place the shredded cabbage in a colander and sprinkle with a pinch of salt. Let it sit for 10–15 minutes to draw out excess moisture, then squeeze it thoroughly using a clean kitchen towel to remove any remaining liquid.
Make the Mixture: In a large bowl, combine the drained cabbage, grated onion, minced garlic, eggs, breadcrumbs (or oat flour), Parmesan cheese if using, chopped herbs, salt, black pepper, smoked paprika, and baking powder. Mix well until all ingredients are evenly incorporated and the mixture holds together when pressed.
Heat the Pan: Warm olive oil in a large non-stick skillet over medium heat, ensuring the oil coats the surface evenly for consistent frying.
Form and Cook Patties: Scoop approximately ¼ cup of the mixture and shape it into a compact patty. Place it in the pan and cook for 3–4 minutes per side, or until both sides are golden brown and crispy. Remove patties and place on a paper towel-lined plate to drain excess oil.
Repeat and Serve: Continue shaping and frying the remaining mixture the same way. Serve the patties warm with accompaniments like sour cream, yogurt dip, or a squeeze of fresh lemon for added zing.

Notes

For a dairy-free version, omit the Parmesan cheese.
You can bake these patties in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through for even crispness.
These patties can be enjoyed as a main dish, a side, or a hearty veggie burger alternative.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-Fry
Cuisine: Eastern European-Inspired