Ingredients You’ll Need

This recipe uses simple, accessible ingredients to create something truly special. Here’s what you’ll need:

• 2 cups Finely Shredded Cabbage: The star of the show, providing a wonderful texture and mild, sweet flavor.
• 1 Large Egg: This acts as a binder to hold the patties together. (See Variations section for a vegan alternative.)
• 1/2 cup All-Purpose Flour: Gives the patties structure. (Gluten-free flour can be substituted.)
• 1 small Onion, finely chopped: Adds a layer of sweet, aromatic depth.
• 2 cloves Garlic, minced: Provides a savory, pungent kick that complements the cabbage.
• 1/4 cup Grated Cheese or Nutritional Yeast (Optional): For a savory, “cheesy” flavor. Use your favorite cheese, or nutritional yeast for a dairy-free, umami-rich option.
• Salt and Freshly Ground Black Pepper: To taste.
• 1 tbsp Olive Oil or Vegetable Oil: For pan-frying to golden perfection.

Step-by-Step Instructions

1. Prepare the Cabbage Mixture

   In a large mixing bowl, combine the finely shredded cabbage, egg, flour, chopped onion, minced garlic, and optional cheese or nutritional yeast. Season generously with salt and pepper. Mix everything together until just combined. The batter should be thick enough to hold its shape; if it seems too loose, add an extra tablespoon of flour at a time until you reach the right consistency.

2. Form the Patties

   Heat the olive oil in a large non-stick skillet over medium heat. While the oil is heating, use your hands or a large spoon to shape the cabbage mixture into small, palm-sized patties. Aim for a uniform thickness so they cook evenly.

3. Cook Until Golden and Crispy

   Carefully place the patties into the hot skillet, ensuring you don’t overcrowd the pan. Fry for 2-3 minutes on each side, until they are beautifully golden brown and crispy. Work in batches if necessary.

4. Drain and Serve

   Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil. Serve them hot with your favorite dipping sauce, like a creamy yogurt dip, a tangy tomato sauce, or a simple dollop of sour cream.

Dietary Variations & Notes

For a Vegan Version:

• Binder: Create a “flax egg” by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes to thicken into a gel, then use it in place of the regular egg.
• Flavor: Use 1/4 cup of nutritional yeast instead of grated cheese for a rich, savory, and cheesy flavor without dairy.

For a Weight Watchers Friendly Version:

These patties are a fantastic low-point option. Here is an approximate SmartPoints breakdown to help you track:

• Base Ingredients: The cabbage, egg, onion, and garlic are all 0 SmartPoints on the Freestyle plan.
• Flour: 1/2 cup of all-purpose flour is about 12 SmartPoints. Divided into 6 patties, this is 2 SmartPoints per patty.
• Oil: 1 tablespoon of oil is about 4 SmartPoints. Divided among 6 patties, this adds approximately 1 SmartPoint per patty.
• Optional Cheese: 1/4 cup of grated cheese adds about 3-4 SmartPoints to the total batch.

Total (without cheese): Approximately 3 SmartPoints per patty.

Total (with cheese): Approximately 4 SmartPoints per patty.

Tips for Perfect Patties Every Time

• Don’t Overcrowd the Pan: Give each patty enough space in the skillet. This ensures they cook evenly and develop a perfectly crispy crust all around.
• Check Your Consistency: The batter should be thick and cohesive. If it’s too wet and falls apart, add a little more flour. If it’s too dry, a splash of water or milk can help.
• Flavor Variations: Get creative! Add a pinch of smoked paprika for a smoky flavor, cumin for warmth, or a dash of cayenne pepper for a spicy kick. Fresh herbs like dill or parsley also work wonderfully.

Frequently Asked Questions (FAQ)

1. Can I make these cabbage patties gluten-free?

Absolutely! Simply substitute the all-purpose flour with your favorite gluten-free all-purpose flour blend. A 1:1 baking blend works best.

2. How do I store and reheat leftover patties?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and bring back their crispiness, place them in an air fryer at 375°F (190°C) for 3-4 minutes or bake them in an oven on a wire rack.

3. Can I bake these instead of frying?

Yes, for a lower-oil option, you can bake them. Preheat your oven to 400°F (200°C). Place the patties on a parchment-lined baking sheet, lightly spray them with cooking oil, and bake for 15-20 minutes, flipping halfway through, until golden and firm.

4. What are the best dipping sauces for these patties?

They are incredibly versatile! Try a simple Greek yogurt or sour cream dip with fresh dill and lemon juice, a spicy sriracha mayo, hummus, or even a classic marinara sauce.

5. My patty mixture is too wet. What should I do?

This can happen if your cabbage releases a lot of water. The easiest fix is to add more flour, one tablespoon at a time, until the mixture is thick enough to hold its shape when formed into a patty.