Ingredients You’ll Need

Makes 12–15 patties

For the Patties:

• 4 cups finely shredded cabbage (about 1/2 medium head)
• 1 medium onion , finely grated or minced
• 2 large eggs , lightly beaten
• 1/2 cup all-purpose flour (or breadcrumbs for extra crunch)
• 1/4 cup chopped fresh parsley (optional, for freshness)
• 1 tsp garlic powder
• 1 tsp paprika (smoked or regular)
• 1/2 tsp ground black pepper
• 1 tsp salt (adjust to taste)
• 2–3 tbsp vegetable oil (for frying)

Optional Add-Ins:

• Grated carrots or zucchini for extra veggies
• Grated cheese (like cheddar or Parmesan) for richness
• Chopped green onions or cilantro for added flavor

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Step-by-Step Instructions

Step 1: Prep the Cabbage

1. Finely shred the cabbage using a knife, food processor, or grater.
2. Place the shredded cabbage in a colander, sprinkle with a pinch of salt, and let it sit for 10–15 minutes to release excess moisture. Squeeze out as much liquid as possible using your hands or a clean kitchen towel.

Step 2: Mix the Ingredients

1. In a large mixing bowl, combine the squeezed cabbage, grated onion, eggs, flour, parsley (if using), garlic powder, paprika, black pepper, and salt. Mix until everything is well combined.
2. If the mixture feels too wet, add a little more flour or breadcrumbs to bind it together.

Step 3: Form the Patties

1. Divide the mixture into equal portions (about 2–3 tablespoons each) and shape them into flat patties, about 1/2-inch thick.

Step 4: Cook the Patties

1. Heat 2–3 tablespoons of oil in a large skillet over medium heat.
2. Carefully place the patties in the skillet, leaving space between them to prevent sticking.
3. Cook for 3–4 minutes per side , or until golden brown and crispy. Adjust the heat if needed to prevent burning.
4. Transfer the cooked patties to a paper towel-lined plate to drain excess oil.