If you think veggie patties could never rival your favorite burgers, prepare to be pleasantly surprised: These Cabbage Patties Are Better Than Meat! With their golden, crispy crust and a tender, flavorful interior boasting hints of garlic, parmesan, and smoky paprika, these patties are a revelation. They’re quick enough for a weeknight but special enough for a weekend brunch, making them the perfect addition to your vegetarian recipe arsenal.
Ingredients You’ll Need
It’s amazing how only a handful of simple ingredients can come together and create pure magic. Every item here plays a unique role in giving these patties their unbeatable texture, bright flavor, and satisfying crunch—don’t skip a single one!
- Green cabbage (4 cups, finely shredded): The hero ingredient, adding sweetness, crunch, and a delightful freshness to the patties.
- Onion (1 small, grated or finely chopped): Provides aromatic depth and natural moisture.
- Garlic (2 cloves, minced): A must-have for earthy flavor and a big savory boost.
- Eggs (2): Essential for binding the mixture so everything holds together beautifully.
- Breadcrumbs (1/2 cup, gluten-free if needed): These give the patties structure and a tender bite.
- Parmesan cheese (1/4 cup, optional): Adds a salty, nutty complexity—highly recommended!
- Smoked paprika (1/4 teaspoon): For that gentle smokiness that makes these taste extra special.
- Black pepper (1/4 teaspoon): Brings warmth without overpowering the other flavors.
- Salt (1/2 teaspoon): Enhances and ties all the elements together.
- Fresh parsley (2 tablespoons, chopped): Offers brightness and a pop of color.
- All-purpose flour (2 tablespoons): Helps firm up the batter and adds to the crisp exterior.
- Olive oil (for frying): Ensures a gorgeous, golden crispness that makes these utterly irresistible.
How to Make These Cabbage Patties Are Better Than Meat!
Step 1: Soften the Cabbage
Begin by placing your shredded cabbage into a microwave-safe bowl. Pop it into the microwave for 4 to 5 minutes until it’s just softened. This little trick is key—it makes the cabbage pliable and easy to mix, while still leaving enough texture for that signature crunch. Allow it to cool a bit before handling; nobody likes singed fingers!
Step 2: Remove Excess Moisture
When the cabbage is cool enough, take a clean kitchen towel or some cheesecloth and squeeze out as much liquid as possible from the cabbage. Trust me, this step makes all the difference. Well-drained cabbage ensures your patties are tender rather than soggy, so don’t skimp here.
Step 3: Mix the Batter
Transfer the squeezed cabbage to a large mixing bowl. Add the grated onion, minced garlic, eggs, breadcrumbs, parmesan if you’re using it, smoked paprika, salt, pepper, parsley, and flour. Get in there with your hands (or a sturdy spatula) and mix it all up until you have a thick, cohesive batter. It should be moist but not wet, sticking together easily when pressed.
Step 4: Shape the Patties
Now for the fun part—forming the patties! Grab a small handful of mix, gently press and shape it into a patty about ½ inch thick. Repeat until all of the mixture is used up, making roughly 10 patties in total. You can use a scoop for even portions or freehand them for a rustic look.
Step 5: Fry to Perfection
Heat a thin layer of olive oil in a nonstick skillet over medium heat. In batches, add the patties, leaving space between them so they can crisp up beautifully. Fry for 3 to 4 minutes per side, turning when golden and caramelized. Drain on paper towels to remove excess oil—now inhale that incredible aroma!
How to Serve These Cabbage Patties Are Better Than Meat!
Garnishes
Don’t underestimate the power of a good garnish. These Cabbage Patties Are Better Than Meat! practically beg for a dollop of cool sour cream, a swirl of Greek yogurt dip, or a spoonful of homemade herby sauce. Fresh dill or more parsley scattered on top adds a visual pop and another layer of flavor.
Side Dishes
These patties are versatile stars on the plate. Pair them with simple roasted potatoes, a crisp garden salad, or fluffy rice to round out a satisfying meal. For a lighter lunch, try them tucked into a pita with crunchy veggies and your favorite sauce for a Mediterranean twist.
Creative Ways to Present
There are so many ways to make these Cabbage Patties Are Better Than Meat! the main attraction—stack them high with pickled onions, layer them in a veggie burger bun, or slice them into strips for a protein-packed salad topper. They’re also fabulous nestled alongside eggs for a luxurious brunch.
Make Ahead and Storage
Storing Leftovers
Once cooked and cooled, store your leftover patties in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 3 days, making weekday lunches or dinners a breeze.
Freezing
If you want to stock up, freeze the cooked patties in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. They keep beautifully for up to 2 months—just thaw in the fridge before reheating.
Reheating
To reheat, pop the patties in a hot skillet for a couple of minutes on each side; this restores their amazing crispiness. Alternatively, you can warm them on a baking sheet in a 350°F oven for 8 to 10 minutes until hot through, or even zap them in the microwave if you’re in a hurry (though you might lose some crunch).
FAQs
Can I make these patties vegan?
Absolutely! Swap out the eggs for flaxseed or chia “eggs” (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water per egg) and skip the parmesan, or use your favorite vegan cheese alternative. The result will still be fantastic.
Can I bake instead of fry?
Yes, you can! Place the shaped patties on a parchment-lined baking tray, spray with a little olive oil, and bake at 400°F (200°C) for 20 to 25 minutes, flipping halfway. They come out crispy and delicious—no standing over the stove required.
What dips go best with these patties?
Sour cream is a classic partner, but tzatziki, spicy yogurt sauce, or even salsa verde make these Cabbage Patties Are Better Than Meat! pop with extra flavor. Don’t be shy—experiment with your favorites!
Can I use red cabbage or other vegetables?
Red cabbage works just as well, adding vibrant color and a slightly different flavor. You can even sneak in grated carrots or zucchini (just squeeze out excess moisture first) for extra nutrition and variety.
How can I make them gluten-free?
Easy—use gluten-free breadcrumbs and swap regular flour for a gluten-free blend. You’ll get the same tasty results and the same perfect texture, so everyone can enjoy these Cabbage Patties Are Better Than Meat!
Final Thoughts
I can’t wait for you to try These Cabbage Patties Are Better Than Meat! They’ve become an absolute favorite at my table, and I’m confident they’ll win your heart too. Whip up a batch, share them with someone you love, and watch how fast they disappear—these are truly something special.
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These Cabbage Patties Are Better Than Meat! Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 patties
- Category: Main Course, Side Dish
- Method: Pan-Frying
- Cuisine: Eastern European-Inspired
- Diet: Vegetarian
Description
These flavorful cabbage patties are a delightful vegetarian alternative to traditional meat patties. Packed with cabbage, onions, and garlic, these crispy patties are seasoned with a blend of spices and herbs for a delicious Eastern European-inspired dish.
Ingredients
Cabbage Patties:
- 4 cups green cabbage (finely shredded)
- 1 small onion (grated or finely chopped)
- 2 cloves garlic (minced)
- 2 eggs
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons all-purpose flour
- olive oil for frying
Instructions
- Microwave Cabbage: Place shredded cabbage in a microwave-safe bowl and microwave for 4–5 minutes until softened. Squeeze out excess moisture.
- Mix Ingredients: In a large bowl, combine cabbage, onion, garlic, eggs, breadcrumbs, Parmesan, paprika, salt, pepper, parsley, and flour. Mix until a thick batter forms.
- Form Patties: Shape the mixture into small patties.
- Cook Patties: Fry in olive oil over medium heat for 3–4 minutes per side until golden brown and crisp.
- Serve: Drain on paper towels and serve hot.
Notes
- Serve with sour cream, yogurt dip, or your favorite sauce.
- Bake at 400°F (200°C) for 20–25 minutes as an alternative cooking method.
Nutrition
- Serving Size: 1 patty
- Calories: 90
- Sugar: 2g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
