Cabbage Patties

Looking for a recipe that’s simple, satisfying, and uses ingredients you already have? These cabbage patties are about to become one of your favorite things to make. Crispy on the outside, tender and herby on the inside — they’re the kind of humble, honest food that surprises everyone who tries them. And they come together in just 40 minutes.

Meatless, budget-friendly, and incredibly versatile. Pan-fry them, bake them, or air-fry them — they deliver every single time.

Why You’ll Make This Again

Cabbage is one of the most underrated vegetables in the kitchen. Cooked down, seasoned well, and shaped into patties — it transforms into something genuinely crave-worthy. The semolina absorbs all the moisture from the cabbage and binds everything together into a patty that crisps up beautifully without falling apart in the pan. No meat, no fuss, and a flavor that even the most devoted carnivore at the table will come back for seconds of.

These work perfectly as a fall and winter comfort meal. They’re filling, warming, and cost almost nothing to make. Serve them as a main or a side — either way they always impress.

How This Comes Together

Boil the cabbage, sauté the onion and garlic, mix everything together with eggs and semolina, rest the mixture, shape, and cook. The single most important step is squeezing every drop of moisture out of the boiled cabbage — this is what stands between a perfect crispy patty and a soggy one. Don’t rush that step. Take your time with it and the rest of the recipe takes care of itself beautifully.

What You’ll Need

Simple, affordable ingredients. Semolina is the secret binder here — find it in the baking or international foods aisle at most grocery stores.

• 26 oz (1.625 lb) cabbage, thinly sliced
• 2 medium onions, chopped
• 2 large eggs
• 1/3 cup semolina (plus more if needed)
• 2 garlic cloves, crushed
• 1/4 cup fresh parsley, chopped
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• Oil, for cooking

Step-by-Step Directions

1. Bring a large pot of salted water to a boil. Add the sliced cabbage and cook for 7–8 minutes until tender. Drain well, let cool slightly, then squeeze out as much liquid as possible using your hands or a clean kitchen towel.
2. Heat a little oil in a skillet over medium heat. Add the chopped onions and cook for 5–6 minutes until soft and lightly golden. Add the crushed garlic and cook for 1 more minute. Remove from heat and set aside.
3. In a large bowl, combine the squeezed cabbage, onion and garlic mixture, eggs, semolina, chopped parsley, thyme, salt, and black pepper. Mix well until fully combined.
4. Let the mixture rest for 10 minutes to allow the semolina to absorb moisture. If still too wet, add a little more semolina and mix again.
5. Shape the mixture into small round patties, pressing firmly so they hold together well.
6. Pan-fry: heat a lightly oiled skillet over medium heat. Cook patties for 2–3 minutes per side until deep golden and crisp.
7. Bake: place on a lined baking sheet, brush with oil, and bake at 375°F for 20–25 minutes, turning halfway through.
8. Air fry: cook at 375°F for 10–12 minutes, flipping halfway through, until golden and crisp.
9. Serve warm with your favorite dipping sauce or as a side dish.

How to Serve It

Stack them on a plate with a generous dollop of sour cream or plain yogurt on the side for dipping. They look beautiful garnished with a little extra fresh parsley and a squeeze of lemon over the top right before serving. For a complete meal, serve alongside a simple tomato salad or a bowl of warm soup. They also work wonderfully tucked inside a warm flatbread with a drizzle of garlic sauce for a satisfying meatless wrap.

Leftovers & Storage

Store cooled patties in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium heat for 2 minutes per side to bring back the crispiness. The air fryer at 375°F for 4–5 minutes is even better for reheating — they come out almost as crispy as freshly made. These freeze well too — layer between sheets of parchment paper and freeze for up to 2 months. Cook straight from frozen in the air fryer or oven, adding a few extra minutes to the cooking time.

Make It Even Better (Pro Tips)

• Squeeze the cabbage really, really well. Use a clean kitchen towel and twist hard — the drier the cabbage, the crispier and more stable your patties will be.
• Don’t skip the 10-minute resting time. The semolina needs that time to absorb the remaining moisture and bind the mixture properly.
• Wet hands help when shaping the patties — the mixture won’t stick to your palms and you’ll get cleaner, more uniform shapes.
• Keep your patties a consistent size so they all cook evenly at the same time — about the size of a small burger patty works perfectly.
• Press each patty firmly and flat before cooking. A thinner patty crisps up far better than a thick, chunky one.
• Use a non-stick or cast iron skillet for pan-frying — it gives the most even, golden crust with the least amount of oil.
• Taste the mixture before shaping and adjust salt and pepper to your preference — it’s much easier to season now than after cooking.

Easy Ways to Change It Up

• Cheesy version: Stir 1/2 cup of shredded mozzarella or cheddar into the mixture before shaping for melty, gooey patties with extra richness.
• Spicy twist: Add 1/4 teaspoon of chili flakes or a finely chopped fresh chili to the mixture for a gentle heat that pairs beautifully with the cabbage.
• Gluten-free option: Swap semolina for fine oat flour or chickpea flour as a gluten-free binder. Both work well and add a slightly nutty flavor.
• Add carrots: Grate one medium carrot and mix it in with the cabbage for extra color, sweetness, and nutrition.
• Herb swap: Replace thyme with fresh dill or chives for a completely different but equally delicious flavor profile.

Quick Questions

Can I use red cabbage instead of green?

Yes, red cabbage works fine here. It has a slightly earthier, more peppery flavor than green cabbage and will give your patties a beautiful deep purple color before cooking. Keep in mind it can turn a little brown during cooking — that’s completely normal and doesn’t affect the flavor at all.

What can I use instead of semolina?

Breadcrumbs are the easiest substitute — use the same amount and the patties will hold together just as well. Oat flour, chickpea flour, or even regular all-purpose flour all work as alternatives. The key is using enough binder to absorb the moisture from the cabbage and hold the patty shape during cooking.

Why are my patties falling apart?

The most common reason is too much moisture in the cabbage mixture. Go back and squeeze the boiled cabbage more thoroughly, and make sure the mixture has rested the full 10 minutes before shaping. If it still feels too loose, add semolina one tablespoon at a time until the mixture holds its shape when pressed together in your hand.

Give these cabbage patties a try this week — I think they’ll completely change how you think about cabbage. Made them? Leave a comment below and tell me which cooking method you used!— AVA