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cabbage patties recipe
- Total Time: 70 minutes
- Yield: 3–4 servings 1x
- Diet: General
Description
This recipe features incredibly satisfying cabbage patties with a crisp, golden exterior and a tender, flavorful inside, perfect for a comforting and budget-friendly weeknight meal. It’s a long-time family favorite that appeals to even picky eaters.
Ingredients
- 2.2 lbs fresh green cabbage, outer leaves removed
- 1 medium yellow onion, finely diced
- 2 large eggs
- 1 cup all-purpose flour (for gluten-free, try rice or chickpea flour)
- 0.25 cup vegetable broth (water works in a pinch)
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon Aleppo pepper flakes, plus more for garnish
- 1 teaspoon fine sea salt, plus more for salting cabbage
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup vegetable oil, plus more as needed for frying (consider organic oils like avocado)
- 1 cup plain unsweetened yogurt (Greek yogurt works well for a thicker drizzle)
- 0.25 cup fresh mint leaves, finely chopped
- 1 tablespoon fresh lemon juice
Instructions
- Prep the Cabbage: Core and finely shred the green cabbage. In a large colander, toss the shredded cabbage with 1 teaspoon of fine sea salt and let it sit for 30 minutes to draw out excess moisture. Squeeze the cabbage thoroughly with your hands or a clean kitchen towel to remove as much liquid as possible; discard this liquid.
- Combine Ingredients: In a large bowl, combine the squeezed cabbage, finely diced onion, eggs, all-purpose flour, vegetable broth, smoked paprika, ground cumin, garlic powder, 0.5 teaspoon Aleppo pepper flakes, 1 teaspoon fine sea salt, and 0.5 teaspoon black pepper. Mix everything well until evenly combined, making sure no dry spots remain.
- Form and Fry Patties: Heat a large non-stick skillet over medium heat. Add 2 tablespoons of vegetable oil; it should shimmer when hot. Form the mixture into patties, about 2.5-3 inches (6-7 cm) in diameter and 0.6 inch (1.5 cm) thick. Cook in batches, adding more oil as needed, for 4-5 minutes per side until they turn a beautiful golden brown and are cooked through. Do not overcrowd the pan.
- Prepare Minted Yogurt Drizzle: While the patties cook, prepare the refreshing drizzle. In a small bowl, whisk together the plain unsweetened yogurt, finely chopped fresh mint, and fresh lemon juice. Season with a small pinch of salt. The sauce should be smooth and pourable.
- Serve Warm: Transfer cooked cabbage patties to a wire rack set over a baking sheet to drain any excess oil, keeping them crispy. Arrange 3-4 golden-brown patties on a plate. Drizzle a generous zig-zag pattern of the minted yogurt sauce over them. Garnish by scattering a pinch of additional Aleppo pepper flakes and a few small, fresh mint leaves over the sauced patties.
Notes
To ensure crispy patties, always squeeze as much liquid as possible from the salted cabbage. Avoid overcrowding the pan while frying to prevent steaming and ensure a golden, crispy exterior.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: General
Nutrition
- Serving Size: 3-4 patties
- Calories: 630 calories
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 100 mg
Keywords: easy dinner, cabbage patties, savory, budget-friendly, weeknight meal, comforting, healthy dinner, family favorite, pan-fried
