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Cabbage Fritters (Fried or Baked)

If you’re looking for fried cabbage recipes, this simple cabbage fritter recipe might be the one! It features fresh vegetables like shredded cabbage, onion, carrot battered with egg and a touch of flour, yielding a golden brown top once fried. 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 stacked on a wire rack.
Stacked cabbage fritters.

Cabbage Fritters Recipe

This healthy cabbage fritter recipe is simple and customizable, the ingredients come together in just five minutes when you already have some shredded cabbage in the fridge. Just like my potato fritters with crab, these savory cabbage pancakes can be enjoyed either warm or cold.

When reheated the cabbage patties become quite tender but if you like them crisp then consume them right away! 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 fritters makes a good breakfast, by the way.

Close up shot of a cabbage fritter held in my hand.

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.

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Related: Creamy Whole30 Coleslaw (No Mayo, Keto, Vegan, Low Carb)

Essential 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 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.

Ingredients for cabbage patties.
Ingredients for cabbage fritters/cakes.

Related: Fermented Red Cabbage And Beets (Probiotic Rich Sauerkraut)

How To Make The Cabbage Fritters

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 ones might be a little fragile, but the hold will improve while you continue.
Process shots showing how to make cabbage fritters, cabbage pancakes or cabbage patties.
Shred and chop everything then mix all ingredients together.

Step 3. 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. 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.
Process shots showing how to fry cabbage fritters, cabbage pancakes or cabbage patties.
Use your hands to shape a “ball”, place in the skillet, then flatten with your spatula to shape the fritters and tuck in the edges.

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.

Fried cabbage fritters in a skillet.
Frying the cabbage patties / fritters.

Related: Healthy Stuffed Cabbage Rolls / Wraps

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.

Cabbage Fritters FAQs

Can you bake the cabbage fritters instead of frying?

Yes. Here is how: preheat the oven to 400f/200C 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.

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.

Cooling cabbage fritters, cabbage pancakes or cabbage patties on a rack.
Cool down the cabbage fritters on a wire-rack.

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 like brown rice or 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.
Cabbage fritters, cabbage pancakes or cabbage patties staked on a rack  - close up shot.

Storing Tips

  • 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.

What To Serve With Cabbage Fritters

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cabbage fritters recipe card
Print Recipe

Cabbage Fritters (Fried or Baked)

Cabbage fritter recipe featuring fresh vegetables like shredded cabbage, onion, carrot battered with egg and a touch of flour, yielding a golden brown top once fried. 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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetizer, Dinner, Side Dish
Cuisine: Clean Eating, Dairy Free, Low Carb
Servings: 17 fritters
Calories: 31.88kcal
Author: HealthyTasteOfLife
Pin Recipe Save

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 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

Tips for Perfect Cabbage Fritters

  1. 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.
  2. 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.
  3. 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.

Cabbage fritters, cabbage pancakes or cabbage patties they all have similar ingredients. This cabbage fritter recipe features fresh vegetables battered with egg and a touch of flour, yielding a golden brown top once fried. Flavored with herbs and spices these cabbage fritters can be enjoyed as side dish or appetizer. Serve these vegetable pancakes warm or cold. #cabbagefritters #cabbagepancakes #cabbagepatties #healthy #friedcabbage #cabbageappetizer #Okonomiyaki #vegetablepancakes

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Recipe Rating




Dalia

Friday 11th of February 2022

My family just adores these cabbage fritters, I'm also adding some grated potatoes ...its absolutely delicious