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.

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.

You might also like these other snack recipe ideas!

Recipe

Keep in touch!

If you make this cabbage patties recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks!

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Red Cabbage Patties