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Categories Clean Eating Recipes, Gluten And Dairy Free Recipes, Low Carb Recipes, Lunch Or Dinner, Paleo Recipes, Recipes, Side Dishes Or Appetizers, Whole30 Recipes
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If you’re looking for simple cabbage recipes, these cabbage fritters can become a tasty light lunch or dinner. Whether you call them cabbage fritters, pancakes, or croquettes, these cabbage patties transform ordinary cabbage into an extraordinary vegetable dish. Pan-fried to golden perfection (or baked), they offer a crispy exterior and a tender, flavorful interior.
Flavored with herbs and spices these cabbage fritters can be enjoyed as side dish or appetizer with virtually anything you like. Kids will love them too!
Cabbage Fritters Recipe Overview
These savory veggie patties combine fresh vegetables like shredded cabbage, onion, carrot and a hint of spices, all brought together with a touch of flour and egg, yielding a golden brown top once fried.
The ingredients for these cabbage pancakes are simple and customizable, they come together in just five minutes when you already have some shredded cabbage in the fridge. Just like my grated potato fritters these savory cabbage fritters can be enjoyed either warm or cold.
Enjoy the cabbage fritters with some avocado and kale salad on the side, as bread substitution for meat patties or maybe with simply sliced veggies and a honey mustard dressing as dipping sauce.Leftover veggie fritters make a good breakfast, by the way.
Related: Potato Fritters With Crab
These cabbage fritters are inspired from classic Japanese vegetable pancake called “Okonomiyaki“. Similar to cabbage latkes, they can easily be adapted for a special diet like paleo, keto, gluten free and dairy free.
Moreover, if you have some leftover of a cabbage and carrot salad, you can transform it easily into fritters as well, by adding some egg and flour, simple as that!
Essential Ingredients
- Shredded green cabbage – use a mandoline for fine uniformly sliced cabbage. Or use pre-packaged shredded cabbage.
- Eggs – are needed for binding everything together, without using too much flour.
- Flour – use any you like. Gluten free flours also works. As grain free flours you can use cassava, arrowroot or almond flour. Use one type or a mix of two or more. The finer (starchier) the better.
- Carrot – is needed just for flavor and a touch of color. The starch in carrot also helps with texture.
- Onion or scallions, garlic – for flavor.
- Seasonings: black pepper, salt and paprika. Smoked paprika will yield a smoky flavor.
Find the complete printable recipe with measurements below.
Related: Healthy Creamy Coleslaw (No Mayo, Keto, Vegan, Low Carb)
Related: Fermented Red Cabbage And Beets (Probiotic Rich Sauerkraut)
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How To Make Cabbage Fritters (Step-by Step)
Step 1. Prepare the ingredients (wash and cut):
- Shred the cabbage with a mandoline slicer (for fine uniform shreds). You will need 16 oz, about 7 packed cups. Or about 1/3 of a medium head of cabbage.
- Thinly slice 2-3 scallions (or a regular onion).
- Grate the carrots with a box grater.
- Mince the garlic or use the finer side of a box grater.
Step 2. Combine all the ingredients:
- In a large bowl add all prepared ingredients and toss lightly to combine and coat everything with egg. You can use your hands. Don’t use force while mixing, you don’t want to draw too much water from the cabbage.
- The cabbage mixture might look like a slaw at first, without much hope for sticking together, but don’t worry, the fritters will hold together once fried. The first cabbage patties might be a little fragile, but the hold will improve while you continue.
Step 3. Shape the cabbage pancakes and fry:
- Heat a non-stick skillet (I use a 10″ ceramic coated skillet) on medium low heat (my stove know is at 3) for 3 minutes or so.
- Add fat for frying, let it heat for 1 minute. It will provide a golden crisp crust. I’m using ghee, but you could use any healthier heat resistant oils like avocado oil or grape-seed oil.
- Form a ball in your hands and place it in the heated skillet. Press down with a spatula or your hands (while arranging the sided) to flatten. The thinner the better it will cook inside.
- Fry 3 minutes per side. Or until the surface is golden brown and crispy. Repeat with the remaining fritter mixture, adding more oil/ghee as needed. Serve warm or cold.
IMPORTANT TIP
- While frying the cabbage fritters you may notice some liquid accumulating at the bottom of the bowl. That is the egg, flour and some cabbage juice mixed together. Don’t discard that slurry liquid. That actually acts as a binding agent.
- Before you scoop a new batch try to gently incorporate the liquid back in the mixture, and quickly place the cabbage “ball” into the skillet before it drips. The quicker you finish the “batter” the better. Use two skillets if necessary.
Related: Healthy Stuffed Cabbage Rolls
Frying Tip
As you progress with frying the cabbage fritters, the heat in the skillet will increase, so you might need to turn it down a bit if the fritters cook too fast and the middle is till raw. Also keep in mind a lower heat will make them too soggy, so try to find the “perfect” middle temperature.
FAQs
Can you bake the cabbage fritters instead of frying?
Yes. Here is how: preheat the oven to 400f/200Cand prepare a pan with lightly greased parchment paper. Portion the cabbage patties into “balls” and press lightly to flatten. Then bake for 20-23 minutes (total), flipping the baked cabbage fritters once halfway through. For a crispier crust, broil at the last minute of baking.
Can you make egg free vegan cabbage fritters?
You could try this recipe with an egg alternative like a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water (as 1 egg substitution). You might also need more flour to bind everything, add gradually. Mix and leave to thicken for 10 minutes. I haven’t tried this, though, so I can’t guarantee results.
Can I make the cabbage fritters in advance?
Yes. Once cooked, let them cool (don’t keep them stacked) and store in the fridge.
Can I freeze the “raw” cabbage fritters for later cooking?
The raw cabbage doesn’t keep it’s structure well once frozen. It’s best to cook the cabbage patties first and then freeze.
Related: Lazy cabbage roll casserole
Variations / Add-ins For Cabbage Pancakes
- Swap the veggies in the cabbage pancakes. As long as the same volume of vegetables is used. Potato, sweet potato, zucchini or celery root will all work.
- Give more substance to the cabbage fritters with the addition of leftover cooked grains likebrown riceor buckwheat.
- Pump up the flavor with extra spices like chili flakes, coriander, cumin, turmeric.
- Add cheese: grated feta, parmesan or cheddar are all great (or a dairy free version). I recommend about 1/2 to 3/4 cup.
Related: Shrimp Cabbage Salad
Related: Healthy Chicken Fritters (Fried Or Baked)
Storing Tips
- Storing leftovers: the cabbage fritters will last in the fridgefor about 4-6 days.
- Freezing: freeze and store in the freezer for up to 3 months (after cooking). Cool entirely before placing them in a single layer on a baking tray to freeze, then transfer to a sealed bag.
- Thawing: The best way todefrost is to allow the cabbage patties to thaw in the fridge overnight.
- Reheating: Place it in a skillet set on low heat, until heated through. Or in a preheated oven at 350F for 15 minutes.
What To Serve With Cabbage Fritters
Healthy Stuffed Chicken Roll Ups
Light Beef Meatballs + Mango Sauce (Healthy, GF, DF)
Chicken Beet Salad With Avocado Dressing
More Fritter Recipes
- Easy Healthy Pumpkin Fritters
- Potato Fritters
- Honey Mustard Chicken Fritters
- Potato Fritters With Crab Meat
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Print Recipe
Cabbage Fritters Recipe (Fried or Baked)
For a simple and tasty meal, try these cabbage fritters. Whether you call them fritters, pancakes, or croquettes, these patties turn ordinary cabbage into something extraordinary. Pan-fried to golden perfection (or baked), they provide a crispy exterior and a tender, flavorful interior. Flavored with herbs and spices these cabbage fritters can be enjoyed as side dish or appetizer with virtually anything you like.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Appetizer, Dinner, Side Dish
Cuisine: Clean Eating, Dairy Free, Low Carb
Servings: 17 cabbage fritters
Calories: 31.88kcal
Author: HealthyTasteOfLife
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Ingredients
Cabbage Fritter "Batter"
- 16 oz shredded cabbage
- 2 med-small carrots - grated
- 2-3 scallions - or 1 regular onion
- 3 large eggs
- 4-5 tbsp flour - see notes for gluten free or grain free
- 2 cloves garlic - minced
Seasonings
- 1 tsp sea salt
- 1/2 tsp black pepper - ground
- 1/2 tsp paprika - or smoked paprika
- 1/2 tsp coriander - ground, optional
- 3-4 tbsp fat for frying - ghee or oil of your choice
Instructions
Prepare the ingredients (wash and cut)
Shred the cabbagewith amandoline slicer(for fine uniform shreds). You will need 16 oz, about 7 packed cups. Or about 1/3 of a medium head of cabbage.
Thinly slice 2-3 scallions(or a regular onion).
Grate the carrotswith a box grater.
Mince the garlicor use the finer side of a box grater.
Combine all the ingredients
In a large bowl add all prepared ingredients andtoss lightly to combineand coat everything with egg. You can use your hands.
Don’t use force while mixing, you don’t want to draw too much water from the cabbage.
Note: The cabbage mixturemight look like a slaw at first, without much hope for sticking together, but don’t worry, the fritters will hold together once fried.
Shape the cabbage fritters and fry
Heat a non-stick skillet(I use a10″ ceramic coated skillet) on medium low heat (my stove know is at 3) for 3 minutes or so.
Add fat for frying,let it heat for 1 minute. I’m usingghee, but you could use any healthier heat resistant oils likeavocado oilorgrape-seed oil.
Form a ball in your handsand place it in the heated skillet. Press down with a spatula or your hands (while arranging the sided) to flatten. The thinner the better it will cook inside.
Fry 3 minutes per side.Or until the surface is golden brown and crispy. Repeat with the remaining fritter mixture, adding more oil/ghee as needed. Serve warm or cold.
Notes
Tips for Perfect Cabbage Fritters
- TIP:While frying the cabbage fritters you may notice some liquid accumulating at the bottom of the bowl. That is the egg, flour and some cabbage juice mixed together.Don’t discard that slurry liquid.That actually acts as a binding agent. Before you scoop a new batch try to gently incorporate the liquid back in the mixture, and quickly place the cabbage “ball” into the skillet before it drips. The quicker you finish the “batter” the better. Use two skillets if necessary.
- Flour: use any you like. Gluten free flours also works. As grain free flours you can use cassava, arrowroot or almond flour. Use one type or a mix of two or more. The finer (starchier) the better.
- Cheese:grated feta, parmesan or cheddar are all great (or a dairy free version). I recommend about 1/2 to 3/4 cup.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!
Nutrition
Serving: 1fritter | Calories: 31.88kcal | Carbohydrates: 3.87g | Protein: 1.59g | Fat: 1.29g | Potassium: 0.99mg | Fiber: 0.9g | Sugar: 1.19g | Vitamin A: 1297IU | Vitamin C: 10.88mg | Calcium: 22.17mg
The information shown is an estimate provided by an online nutrition calculator.
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