Golden Cabbage Patties

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🥬 Golden Cabbage Patties

Crispy on the outside, tender and flavorful inside, these golden cabbage patties are packed with cabbage, onion, fresh dill, and simple seasonings. They make a delicious breakfast, snack, side dish, or light vegetarian meal.

Ingredients

For the patties:

  • 1 medium green cabbage, finely shredded
  • 1 small red onion, thinly sliced or finely chopped
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup breadcrumbs
  • ½ cup shredded cheddar or mozzarella cheese
  • 2–3 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon chili flakes, optional
  • 2–3 tablespoons olive oil or vegetable oil, for cooking

For serving:

  • Sour cream or Greek yogurt
  • Fresh dill or parsley
  • Lemon wedges, optional

Instructions

1. Prepare the cabbage:

Finely shred the cabbage. Place it in a large bowl, sprinkle with about ½ teaspoon salt, and gently massage it with your hands for 2–3 minutes to soften it.

2. Remove excess moisture:

Let the cabbage sit for about 10 minutes. Squeeze it firmly with your hands or place it in a clean kitchen towel and squeeze out as much liquid as possible. This step helps the patties hold together and become crispy.

3. Mix the ingredients:

Add the cabbage, red onion, eggs, flour, breadcrumbs, shredded cheese, dill, parsley, garlic, remaining salt, black pepper, paprika, oregano, and chili flakes to a large bowl.

4. Combine:

Mix everything thoroughly until you have a thick mixture that holds together when pressed. If it seems too wet, add 1–2 tablespoons more breadcrumbs. If it seems too dry, add a little beaten egg.

5. Shape the patties:

Take a portion of the mixture and shape it into a round patty about ½-inch thick. Repeat with the remaining mixture.

6. Pan-fry:

Heat the oil in a large skillet over medium heat. Carefully place the patties in the pan, leaving a little space between them.

7. Cook until golden:

Cook for about 4–5 minutes per side, or until deeply golden brown and crisp. Avoid turning them too early so they have time to form a good crust.

8. Drain:

Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.

9. Serve:

Serve warm with sour cream or Greek yogurt. Garnish with fresh dill and parsley, and add a squeeze of lemon if desired.

🔥 Oven-Baked Version

For a lighter option, place the patties on a parchment-lined baking sheet and lightly brush or spray them with oil. Bake at 200°C / 400°F for 20–25 minutes, flipping halfway through, until golden and crisp.

Air Fryer Version

Air fry at 190°C / 375°F for 12–16 minutes, turning halfway through. Lightly spray the patties with oil before cooking.

Tips for Perfect Patties

Squeeze the cabbage very well—excess water is the biggest reason patties fall apart.

Don’t make the patties too thick; thinner patties become crispier.

Let the mixture rest for 5–10 minutes before shaping.

For extra crunch, use panko breadcrumbs.

You can add grated carrot, zucchini, or spring onions for variation.

A little Parmesan can add extra savory flavor.

Yield: About 8–10 patties

Prep time: 20 minutes

Cook time: 20 minutes

Total time: About 40 minutes

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