Crispy Vegan Cabbage Patties
🌱 Crispy Vegan Cabbage Patties 🥬
These Crispy Vegan Cabbage Patties are golden on the outside and tender in the middle. Shredded cabbage gets mixed with a simple savory batter, then pan-fried until the edges turn crisp and the inside stays soft and flavorful. They’re budget-friendly, easy to stack, and surprisingly addictive.
I love making these when I have a head of cabbage to use up. Serve them with a dip, tuck them into a wrap, or eat them straight off the plate while they’re still hot. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Cabbage Patties 💚
- 🌱 Completely vegan
- 🥬 Made with simple cabbage
- 🔥 Crispy golden crust
- 🥄 Tender savory center
- ⏱️ Ready in about 30 minutes
- 💰 Budget-friendly
The Secret to Patties That Stay Together
Salt the shredded cabbage first and squeeze out the extra water. That’s the difference between crisp patties and soggy ones that fall apart. Chickpea flour or a mix of flour and breadcrumbs binds everything without eggs. Don’t flip too soon — let the first side get deep golden before you turn them.
Frequently Asked Questions ❓
Can I bake these instead of frying? 🔥
Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping once, until both sides are golden.
What dip goes well with them? 🥄
Vegan sour cream, garlic yogurt sauce, or a simple lemon-tahini dip.
Can I make them ahead? 🧊
Shape the patties and refrigerate for up to 1 day. Cook just before serving so they stay crisp.
🌱 Crispy Vegan Cabbage Patties
Ingredients 🛒
- 4 cups shredded green cabbage
- 1 teaspoon salt, divided
- ½ small onion, grated or finely chopped
- 2 cloves garlic, minced
- ½ cup chickpea flour or all-purpose flour
- ¼ cup breadcrumbs
- 2 tablespoons nutritional yeast (optional)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 tablespoons chopped parsley
- Oil, for frying
Instructions 👩🍳
- Toss the shredded cabbage with ½ teaspoon salt and let it sit for 10 minutes. Squeeze out as much liquid as you can.
- Add the cabbage to a bowl with the onion, garlic, flour, breadcrumbs, nutritional yeast, remaining salt, pepper, paprika, and parsley. Mix until it holds together.
- Shape into 8 patties, pressing them firmly.
- Heat a thin layer of oil in a skillet over medium heat.
- Cook the patties for 3–4 minutes per side, until deep golden and crisp.
- Drain on paper towels and serve hot with parsley and your favorite sauce.
Nutrition
| Nutrient | Per patty (1/8) |
|---|---|
| Calories | 85 |
| Protein | 3g |
| Net carbohydrates | 8g |
| Total carbohydrates | 10g |
| Fiber | 2g |
| Total fat | 4g |
| Sodium | 220mg |
Estimates based on cabbage, chickpea flour, and pan-frying. Exact numbers may vary by flour type and oil used.
Notes & Tips 💡
- If the mix feels wet, add more breadcrumbs 1 tablespoon at a time.
- If it feels dry, add 1 tablespoon plant milk or aquafaba.
- A pinch of chili flakes gives them extra kick.
- These are best eaten right away while the crust is still crisp.
These Crispy Vegan Cabbage Patties are golden, savory, and made from the simplest ingredients. An absolute delight on any weeknight. 🥬🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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