Finely shred the cabbage using a knife or mandoline.
Place it in a large bowl and sprinkle with the salt. Let it sit for 10 minutes to soften slightly, then squeeze out any excess moisture with your hands or a clean kitchen towel.
Step 2: Mix the Batter
Add to the cabbage:
- Eggs
- Grated carrot
- Green onions
- Cheese (if using)
- Flour
- Garlic powder
- Onion powder
- Paprika
- Black pepper
- Parsley
Mix everything thoroughly until the ingredients are evenly coated and the mixture holds together.
If the mixture seems too wet, add 1–2 extra tablespoons of flour.
Step 3: Shape the Patties
Divide the mixture into 8 equal portions.
Using your hands, gently press each portion into a patty about ½ inch thick.
Step 4: Cook Until Golden
Heat the vegetable oil in a large non-stick skillet over medium heat.
Carefully place the patties into the pan without overcrowding.
Cook for 4–5 minutes per side, or until beautifully golden brown and crispy.
Transfer to a plate lined with paper towels to absorb excess oil.
Step 5: Make the Sauce
While the patties cook, stir together:
- Sour cream or Greek yogurt
- Mayonnaise
- Lemon juice
- Fresh herbs
- Salt and pepper
Mix until smooth.
Step 6: Serve
Serve the cabbage patties hot with the creamy herb sauce.
They also pair well with:
- Fresh salad
- Mashed potatoes
- Rice
- Roasted vegetables
- Tomato salsa
- Garlic yogurt sauce
Tips for Success
- Squeeze the cabbage well to keep the patties crisp.
- Don’t cook over high heat—medium heat gives a crispy exterior without burning.
- Add grated zucchini (well squeezed) or corn for extra flavor.
- Parmesan cheese adds an even crispier crust.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or air fryer.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooked patties for up to 2 months. Reheat directly from frozen in the oven or air fryer until hot and crispy.
Nutrition (Per Patty, Approximate)
- Calories: 135
- Protein: 6g
- Carbohydrates: 10g
- Fat: 8g
- Fiber: 2g
- Sugar: 2g
- Sodium: 290mg
These crispy cabbage and egg patties are proof that a few simple ingredients can become a satisfying meal with a crunchy golden crust and a soft, flavorful center. Perfect for busy weeknights or whenever you’re looking for an inexpensive, comforting dish.
