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.
Enriched 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!
Why You’ll Love These Cabbage Fritters
There’s something incredibly comforting about transforming simple vegetables into a mouthwatering dish. For me, these cabbage fritters are a nostalgic reminder of family gatherings where veggies were the star.
Here’s why you’ll love them:
- Easy to Make: They come together in just five minutes, especially when you have some leftover shredded cabbage or some cabbage and carrot salad in your fridge, you’re just five minutes away from whipping them up.
- Versatile: Whether fried or baked, warm or cold, they’re perfect as a quick snack, a side dish, or even a light meal. Plus leftover fritters make an excellent breakfast the next morning!
- Healthy and Nutritious: Packed with fresh vegetables and can be made gluten-free.
- Customizable: Adjust the spices, add other veggies, or try different dipping sauces.
What I like most about these cabbage pancakes is their simplicity and versatility. Just as my grated potato fritters, (or potato fritters with crab meat) they make a great side dish for any meal or finger food for parties—a wonderful way to bring family and friends together over a shared love of good food.
These crispy cabbage fritters are more than just a tasty finger food—they’re a fantastic way to sneak more veggies into your diet. I often serve them with a side of creamy avocado and kale salad, hearty chicken salad, one of these beetroot salads or use them as a bread substitute for meat patties. They also pair wonderfully with simple sliced veggies and a honey mustard dressing as a dipping sauce.
Trust me, once you try these easy cabbage fritters, they’ll become a staple in your kitchen. They’re not only delicious but also a healthy freezable meal option that’s gluten-free and packed with nutrients.
These cabbage fritters are inspired from classic Japanese vegetable pancake called “Okonomiyaki“.
Ingredients for Cabbage Fritters
- 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 work very well. 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)
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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.
Tips for Perfect Fried or Baked Cabbage Fritters
- If the cabbage is too moist, squeeze out excess water to prevent soggy fritters.
- 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.
- 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.
Can You Bake The Cabbage Fritters Instead of Frying?
Yes. Here is how: preheat the oven to 420 F/ 215C and 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.
Frequently Asked Questions
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.
Yes. Once cooked, let them cool (don’t keep them stacked) and store in the fridge.
The raw cabbage doesn’t keep it’s structure well once frozen. It’s best to cook the cabbage patties first and then freeze.
Variations / Add-ins And Substitutions
- 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 like brown rice or buckwheat.
- Add 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.
Storage and Reheating Instructions
- Storing leftovers: the cabbage fritters will last in the fridge for 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 to defrost 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.
Serving Suggestions
- Appetizer: Serve with a creamy sauce or a spicy yogurt dip.
- Side Dish: Pair with a salad for a light meal. Or with a side of sliced fresh vegetables (or pickled) for a quick snack.
- Bread Substitute: Use them as a base for meat patties or veggie burgers.
- Breakfast Option: Leftover fritters make an excellent breakfast when you’re on the go.
If you’re in the mood for something heartier, use them as a veggie side for a heartier lunch or dinner. Here are some options below to choose from:
More Fritter Recipes
- Pumpkin Fritters (sweet fritters perfect as a snack or dessert);
- Potato Fritters (delicious grated potato fritters that are crispy on the outside and tender on the inside);
- Chicken Fritters, these are great for a protein-packed meal;
- Potato Fritters With Crab Meat (perfect as finger food for crowds).
Health Benefits of Cabbage Fritters
Cabbage is rich in vitamins C and K, fiber, and antioxidants. These fritters are a delicious way to incorporate more vegetables into your diet, promoting digestive health and providing essential nutrients.
Other Cabbage Recipes To Enjoy
- Simple Cabbage and Carrot Salad
- Lazy Cabbage Roll Casserole
- Healthy Stuffed Cabbage Rolls
- Fermented Red Cabbage (Sauerkraut)
- Healthy Red Cabbage Soup | Sweet & Sour
- Shrimp Cabbage Salad
- Cancer Killer Juice: Pomegranate, Red Cabbage And Blueberry
- Best Cabbage Juice Recipe For Ulcers (Blender / Juicer)
I love hearing from you! If you made this cabbage fritter recipe, then please leave a star rating or a comment below the recipe card.
Let me know how it turned out and any delicious variations you made.
Cabbage Fritters Recipe (Fried or Baked)
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
- ½ tsp black pepper - ground
- ½ tsp paprika - or smoked paprika
- ½ 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 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.
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.
- Note: 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.
Shape the cabbage fritters 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. 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.
Notes
To Bake The Cabbage Fritters:
Preheat the oven to 420F/215C and prepare a pan with lightly greased parchment paper. Portion the cabbage patties into “balls” and press lightly to flatten. Then bake in the preheated oven for 20-23 minutes (total), flipping the baked cabbage fritters once halfway through. For a crispier crust, broil at the last minute of baking.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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Sofia
Thursday 5th of December 2024
Really nice fritters! They taste like spring rolls! Had them in a wrap with a slice of cheese for lunch and some tzatziki sauce. We loved it!
Jeff
Wednesday 13th of November 2024
Do you boil the cabbage first??
Olga Caz
Tuesday 17th of December 2024
No. Just fresh raw cabbage.
Lisa
Monday 19th of August 2024
Please let us know what temperature and time for baking.
HealthyTasteOfLife
Friday 13th of September 2024
It is mentioned in the article.
Gary S
Saturday 10th of August 2024
These are great, I've made them a few times now. The last two times I shredded a potato and included it with the veggies. I like the added texture of the potato. I did dry the ingredients with a towel before adding the flour and egg. They are super tasty!
Sara
Wednesday 26th of June 2024
Good!