Can I make these cabbage patties gluten-free?

Yes, you can easily make these cabbage patties gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Ensure your chosen blend is suitable for binding for the best results.

What can I serve with crispy cabbage patties?

Crispy cabbage patties are incredibly versatile! They are delicious on their own, but also pair wonderfully with a dollop of sour cream, plain Greek yogurt, applesauce, or a sweet chili dipping sauce. They can also be a fantastic side to grilled chicken or fish.

How do I ensure my cabbage patties are extra crispy?

For maximum crispiness, make sure your skillet is properly heated to medium heat and don't overcrowd the pan. Cooking them in batches allows the patties to fry rather than steam. Also, draining them on paper towels immediately after cooking helps absorb any excess oil, maintaining their crisp texture.

Can I prepare the cabbage patty mixture ahead of time?

While it's best to cook the patties immediately after mixing to prevent the cabbage from releasing too much water, you can grate the cabbage and chop the onion a day in advance. Store them separately in airtight containers in the refrigerator, then combine with the remaining ingredients just before frying.

Easy Crispy Cabbage Patties: Your New Favorite Side Dish!

Description

These delightfully simple and crispy cabbage patties are a fantastic way to enjoy cabbage, perfect as a side dish or a light vegetarian meal.

Ingredients

Scale

2 1/2 cups grated cabbage
1/4 cup finely chopped onion
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
1 tablespoon bacon grease (or butter/vegetable oil for frying)

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Instructions

Step 1: In a large mixing bowl, combine the grated cabbage, finely chopped onion, flour, salt, and black pepper.
Step 2: Add the lightly beaten eggs to the cabbage mixture and mix thoroughly until all ingredients are well coated and the mixture holds together.
Step 3: Heat the bacon grease (or butter/oil) in a large cast-iron skillet or non-stick pan over medium heat until shimmering.
Step 4: Using a spoon, scoop portions of the cabbage mixture into the hot skillet, forming small, round patties. Gently flatten each patty with the back of the spoon.
Step 5: Cook the patties for 3-4 minutes per side, or until they are beautifully golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
Step 6: Transfer the cooked patties to a plate lined with paper towels to drain any excess grease.
Step 7: Serve hot, either plain or with a dollop of sour cream, a sprinkle of fresh dill, or your favorite dipping sauce.

Notes

For a vegan version, use a flax egg or other egg substitute and vegetable oil. To make them spicier, add a pinch of red pepper flakes to the mixture.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Side Dish
Method: Pan-Frying
Cuisine: American

Nutrition

Serving Size: 2 patties
Calories: 180 kcal
Sugar: 3g
Sodium: 350mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg