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    Home » Recipes » Vegetarian/Vegan Meals

    Red Cabbage Patties

    January 6, 2022 By Monika Last Updated December 30, 2024 4 Comments

    Jump to Recipe

    These Cabbage Patties made using raw red cabbage are quick and easy to put together and come with a refreshing herb dip.  Packed with flavour and goodness they are perfect as a nutritious snack or vegetarian main.

    Side view of cabbage patties with yogurt sauce on plate.

    These delicious Cabbage Patties are made using a handful of ingredients which add flavour and help the patties hold their shape.  They do not contain any flour or eggs.

    Soft and moist on the inside and crispy on the outside these cabbage cakes are a delicious way of including more cabbage in your diet!

    Cabbage patties ingredients and substitutions

    • Red cabbage.
    • Chickpeas: help bind the mixture and add substance.
    • Red onion.
    • Garlic: use 1-2 cloves, according to preference.
    • Oats: help bind the mixture. Use regular porridge oats.
    • Cheese: mature cheddar or similar.
    • Oil: use either vegetable or olive oil.
    • Balsamic vinegar and soy sauce: add depth of flavour.
    • Coriander: delicious with red cabbage.
    • Cayenne pepper: adjust the amount to your taste.
    • Breadcrumbs: I used regular homemade breadcrumbs, but you can use any, including panko. Alternatively coat the cabbage patties in oats or even flour before frying.
    Ingredients for making cabbage patties in individual dishes.
    Cabbage patties ingredients.

    Can I use white cabbage instead

    I do not recommend it.  All the ingredients in this cabbage patties recipe enhance the flavour of red cabbage rather than white and may not produce the same results if you decide to make this swap.

    Step-by-step recipe instructions

    1.Make sauce: Prepare the sauce (if using) by combining all the ingredients in a bowl. Keep refrigerated.

    2. Fry onion: In a small frying pan heat 2 teaspoons of oil and fry the onion over a medium-low heat for about 3 minutes until softened stirring occasionally. Add the soy sauce and balsamic vinegar, increase the heat and continue cooking until all the moisture has been absorbed stirring all the time to prevent the onion from browning. Set aside to cool completely.

    Frying chopped red onion in pan with red spatula.

    3. Puree chickpeas: In the meantime prepare the rest of the ingredients. Puree the chickpeas (make sure they are completely dry).

    4. Chop cabbage: Place the cabbage in a food processor and blend until finely chopped.

    Chopped red cabbage in blender bowl.
    Finely chopped red cabbage in blender bowl.

    5. Combine ingredients: Add the pureed chickpeas, crushed garlic, grated cheese, oats, spices and fried onion (once completely cooled).

    Chopped ingredients for patties in blender bowl.

    6. Pulse: Pulse several times until the mixture becomes sticky and starts coming together. Taste it and adjust the seasoning if needed (I added a small amount of fine sea salt). It will be quite thick to start with but your cabbage cakes will soften as they cook.

    Sticky cabbage patties mixture in blender bowl.

    7. Form patties: Form small patties (10-12) and coat both sides in breadcrumbs.

    3 cabbage fritters in breadcrumbs on top of plate.

    8. Fry: In a non-stick pan heat about 1 tablespoon of oil and fry the patties over a medium heat for about 2 minutes on each side. Turn them over gently (they will be soft) and do not overcrowd the pan.

    9. Serve: Place the cabbage patties on top of a paper towel for a few seconds to remove excess oil. Enjoy!

    What to serve with cabbage cakes

    I served these red cabbage cakes with a simple herby sauce, but other refreshing yogurt-based sauces, such as ranch and dill and mustard, would work well too.  Try these cabbage fritters also with dill pickles, beetroot chutney, homemade bbq sauce or simply ketchup.

    For a more substantial vegetarian meal idea serve with mashed potatoes or potato wedges.

    Side view of breaded cabbage patties on white plate.

    How thick should cabbage fritters be

    This is really up to you. Mine were approx. 2 cm (⅔ in) thick, but you can make yours thinner, less ‘meaty’ and a little wider (in diameter) if you prefer. Keep in mind, however, that thinner cabbage cakes will probably contain more oil (more of the surface area will be fried).

    Do I have to use a food processor

    For best results I recommend using a food processor. Chopping cabbage by hand is a laborious process and mixing all the ingredients with a spoon is not as effective as turning them into a coarse, sticky paste in a blender. 

    Make ahead

    Because these veggie patties with cabbage are made using a raw vegetable (which contains a lot of moisture) I do not recommend preparing the mixture and forming the patties too far in advance though a few hours should be fine. Make sure you keep it refrigerated.

    You can, however, puree the chickpeas as well as fry the onion the day before (and keep refrigerated) and simply combine with the rest of the ingredients when you are ready to make the recipe.

    Top tips

    • Wipe your cabbage thoroughly after rinsing.
    • Be sure to drain the chickpeas thoroughly. To remove any remaining moisture I recommend wiping them gently with a paper towel.
    • Taste the mixture before forming the patties and adjust the seasoning as needed.
    • I recommend using a non-stick frying pan. Fry the cabbage cakes in batches to avoid overcrowding the pan (easier to turn them over). Use approx. 1 tablespoon of oil per batch.
    • Best served hot.
    • Not suitable for freezing.

    More veggie patties to try next

    • Healthy Broccoli Cheese Patties
    • Simple Cauliflower Patties (Egg Free)
    • Mung Bean Patties with Mushrooms
    • Sweet Potato Fritters (Vegan, Gluten Free)
    • Potato Zucchini Fritters (No Flour)

    You might also like these other snack recipe ideas!

    Recipe

    Side view of cabbage patties with yogurt sauce on plate.

    Red Cabbage Patties

    These cabbage patties made using raw red cabbage are quick and easy to put together and come with a refreshing herb dip.
    No ratings yet
    Print Pin Rate
    Course: Lunch, Main, Snack
    Cuisine: vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 8 minutes minutes
    Cooling time: 10 minutes minutes
    Total Time: 28 minutes minutes
    Servings: 10 patties
    Calories: 71kcal
    Author: Monika Dabrowski

    Equipment

    • Food processor
    • Non-stick frying pan

    Ingredients

    For the cabbage patties

    • 7.05 ounces (200 g) red cabbage roughly chopped
    • 1¼ cups (200 g) canned chickpeas (7.05 oz) rinsed and dried thoroughly
    • 1 medium red onion finely chopped
    • 1-2 garlic cloves crushed
    • 7 tablespoons oats
    • ½ cup (50 g) mature cheddar (1.76 oz) or similar, coarsely grated
    • 2 teaspoons olive oil plus 1-2 tablespoons for frying the patties
    • 1 tablespoon balsamic vinegar
    • 2 teaspoons soy sauce
    • ⅔ teaspoon ground coriander
    • ⅓ teaspoon cayenne pepper
    • Fine sea salt to taste
    • 2 tablespoons breadcrumbs for coating

    For the sauce

    • 1 tablespoon dill finely chopped
    • 2 tablespoons yogurt
    • 2 tablespoons mayonnaise
    • 2 teaspoons lemon juice
    • Fine sea salt and pepper to taste

    Instructions

    • Prepare the sauce (if using) by combining all the ingredients in a bowl. Keep refrigerated.
    • In a small frying pan heat up 2 teaspoons of oil and fry the onion over a medium-low heat for about 3 minutes until softened stirring occasionally. Add the soy sauce and balsamic vinegar, increase the heat and continue cooking until all the moisture has been absorbed stirring all the time to prevent the onion from browning. Set aside to cool completely.
    • In the meantime prepare the rest of the ingredients. Puree the chickpeas (make sure they are completely dry).
    • Place the cabbage in a food processor and blend until finely chopped.
    • Add the pureed chickpeas, crushed garlic, grated cheese, oats, spices and fried onion (once completely cooled).
    • Pulse several times until the mixture becomes sticky and starts coming together. Taste it and adjust the seasoning if needed (I added a small amount of fine sea salt). It will be quite thick to start with but your cabbage cakes will soften as they cook.
    • Form small patties (10-12) and coat both sides in breadcrumbs.
    • In a non-stick pan heat up about 1 tablespoon of oil and fry the patties over a medium heat for about 2 minutes on each side. Turn them over gently (they will be soft) and do not overcrowd the pan.
    • Place the cabbage patties on top of a paper towel for a few seconds to remove excess oil. Enjoy!

    Notes

    • Wipe your cabbage thoroughly after rinsing.
    • Be sure to drain the chickpeas thoroughly. To remove any remaining moisture I recommend wiping them gently with a paper towel.
    • Taste the mixture before forming the patties and adjust the seasoning as needed.
    • I recommend using a non-stick frying pan. Fry the cabbage cakes in batches to avoid overcrowding the pan (easier to turn them over). Use approx. 1 tablespoon of oil per batch.
    • Best served hot.
    • Not suitable for freezing.
    • Nutritional information does not include the dill sauce.

    Nutrition

    Serving: 1cabbage cake | Calories: 71kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 174mg | Potassium: 124mg | Fiber: 2g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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    1. Bea says

      June 12, 2024 at 5:47 pm

      What an exciting recipe and the entire blog! I will be visiting soon again!

      Reply
      • Monika says

        June 13, 2024 at 10:39 am

        Glad you enjoyed it:)

        Reply
    2. Ann says

      April 20, 2024 at 9:49 pm

      Can I bake the patties instead of frying? Thank you for the recipe.

      Reply
      • Monika says

        April 21, 2024 at 9:13 am

        I haven't tried baking these patties, but I think they might end up being a little dry in the oven. Perhaps if you mist them with cooking spray/oil it might work. But am really not sure.

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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