Cabbage Fritters (Cabbage Patties/Cabbage Cakes)

Crispy cabbage fritters recipe made with shredded cabbage, eggs, onions and flour.

5 from 1 vote

Cabbage Fritters (Cabbage Patties/Cabbage Cakes)

These quick and easy cabbage fritters (aka cabbage patties or cabbage cakes) are an absolute must-try! They’re budget-friendly, healthy, and pan-fried to golden, crispy perfection. Whether you need a snack, side dish, or light meal, this recipe is so good it’s sure to win over even the pickiest eaters. Check out my step-by-step video to see just how easy it is to make!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American Recipes

Keyword: cabbage fritters, cabbage cakes, cabbage patties

Servings: patties

Author: Bee Yinn Low

Ingredients

9 oz cabbage cut and shred into small pieces
1/4 cup diced onion about half a small onion
2 eggs
3/4 cup all purpose flour
3/4 teaspoon salt or more to taste
3 dashes ground black pepper
oil for pan-frying

Dipping Sauce

1/4 cup sour cream
3 dashes cayenne pepper optional
1 teaspoon chopped parsley optional

US Customary - Metric

Instructions

In a mixing bowl, combine the shredded cabbage, diced onions, eggs, all-purpose flour, salt, and ground black pepper to form a batter. Set aside.
Heat a skillet over medium heat, add a bit of oil, and swirl to coat the entire surface. Using a tablespoon, scoop up the cabbage batter and drop six rounds onto the skillet. Gently flatten the cabbage fritters with a spatula. Pan-fry for about one minute on each side, until golden brown but not burned.
Turn the cabbage fritters over and pan-fry the other side until golden brown. Repeat the same steps until you use up all the batter.
Transfer the cabbage cakes to a serving platter. Serve with sour cream sprinkled with cayenne pepper and parsley.

Video

Notes

Shredded Cabbage – I always cut and shred the cabbage into smaller pieces—you don’t want chunky cabbage. Remove the tough part or the core of the cabbage before shredding. This ensures an even texture and better incorporation into your fritters.
While pan-frying the fritters, I always use my spatula to gently flatten them into nice patties. This helps cook the inside through and creates a crispy, golden-brown exterior with beautiful char marks, adding irresistible aroma and flavor.
For serving, I love pairing these fritters with sour cream or Asian chili sauce, such as Lingham’s Hot Sauce or Thai sweet chili sauce.
For an extra kick and earthy nuance, sprinkle a few dashes of cayenne pepper and some chopped parsley over the sour cream. It’s a simple touch that makes all the difference!

Nutrition