If you’re searching for a crowd-pleasing dish that will wow even the most dedicated meat-eaters, look no further than These Cabbage Patties Are Better Than Meat! Tender, golden, and delightfully savory, these patties are packed with flavor and finished with a satisfying crunch on the outside. They come together with just a handful of everyday ingredients and truly let cabbage shine in its very best form. You’ll be amazed at how a simple vegetable can transform into something so irresistible — this recipe will quickly become a favorite in your home, guaranteed!

These Cabbage Patties Are Better Than Meat! Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about These Cabbage Patties Are Better Than Meat! is how easily the dish comes together using kitchen staples. Each ingredient earns its spot here, bringing delicious flavor, just the right texture, and a pop of color to every bite.

Green cabbage (4 cups, finely shredded): The star of the show, cabbage brings juicy tenderness and a surprisingly rich taste after a quick steam and skillet sizzle.
Small onion (grated or finely chopped): Onion adds gentle sweetness and extra moisture, making each patty succulent.
Garlic (2 cloves, minced): Brings depth and aromatic zing—use fresh for the best flavor punch!
Eggs (2): Essential for binding everything together so your patties hold their shape perfectly.
Breadcrumbs (1/2 cup, gluten-free if needed): Breadcrumbs absorb moisture and provide hold, while keeping the patties light rather than dense.
Grated Parmesan cheese (1/4 cup, optional): For a rich, umami boost and a lovely golden color (skip for dairy-free).
Smoked paprika (1/4 teaspoon): A subtle hint of smokiness elevates the flavor—don’t skip it!
Black pepper (1/4 teaspoon): Adds a touch of gentle heat.
Salt (1/2 teaspoon): Brings out the best in every ingredient—don’t be shy.
Fresh parsley (2 tablespoons, chopped): Pops of color and herbal freshness run throughout every bite.
All-purpose flour (2 tablespoons): A little flour lends structure, ensuring crisp, sturdy patties.
Olive oil (for frying): Just enough to achieve that glorious golden-brown crust—don’t overcrowd your pan!

How to Make These Cabbage Patties Are Better Than Meat!

Step 1: Prep and Soften the Cabbage

Start by placing your finely shredded cabbage into a large microwave-safe bowl. Microwave it for 4 to 5 minutes until the cabbage has softened nicely—this step is crucial for tender patties. Let the cabbage cool slightly, then use a clean kitchen towel or cheesecloth to squeeze out as much excess water as possible. Less moisture means crispier patties!

Step 2: Mix the Batter

In a spacious mixing bowl, combine your squeezed cabbage with grated onion, minced garlic, eggs, breadcrumbs, Parmesan (if you’re adding it), smoked paprika, salt, black pepper, parsley, and flour. Mix everything together until a thick, cohesive batter forms. It should hold its shape when scooped—if it feels too loose, sprinkle in a bit more flour or breadcrumbs.

Step 3: Shape the Patties

Use your hands or a scoop to form the mixture into small, evenly-sized patties. Aim for about the size of your palm; this helps them cook through while developing a perfectly crisp exterior. Lay your shaped patties on a plate, ready for the pan.

Step 4: Pan-Fry to Perfection

Drizzle a thin layer of olive oil into a nonstick skillet and heat it over medium. Working in batches, carefully add your patties, allowing space between each. Cook for 3–4 minutes per side until golden brown and irresistibly crisp. Don’t rush—let each side develop a beautiful crust before flipping. Once cooked, transfer patties to a paper towel-lined plate to drain off any excess oil.

Step 5: Serve Hot and Enjoy

Serve These Cabbage Patties Are Better Than Meat! fresh from the pan while they’re warm and crispy. They’re wonderful on their own, but take them to the next level with your favorite dipping sauce or a dollop of tangy yogurt.

How to Serve These Cabbage Patties Are Better Than Meat!

Garnishes

Give your patties a burst of freshness and color by sprinkling with extra chopped parsley, snipped chives, or a little more grated Parmesan right before serving. If you’re feeling fancy, a squeeze of fresh lemon juice brings brightness that balances the savory flavors perfectly.

Side Dishes

Pair These Cabbage Patties Are Better Than Meat! with a simple green salad, roasted potatoes, or fluffy rice. They’re delicious alongside a bowl of tomato soup or even tucked into a pita with crisp veggies for a satisfying lunch. The versatility here means you can craft a complete meal, no matter what you have on hand.

Creative Ways to Present

For something new, try stacking the patties with creamy dips (like tzatziki or hummus) in between for a fun, shareable platter. You can also use them as a surprisingly hearty burger alternative—just pop one in a bun with your favorite toppings and go meatless in style. Or, slice them into quarters and skewer for easy party appetizers; they disappear fast at gatherings!

Make Ahead and Storage

Storing Leftovers

Leftover patties keep well in an airtight container in the fridge for up to three days. Keep them separated with parchment paper to avoid sticking. When you’re ready for round two, they’ll taste just as delicious!

Freezing

Yes, These Cabbage Patties Are Better Than Meat! freeze beautifully. Once cooked and cooled, arrange patties in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container (with parchment between layers) for up to two months—perfect for meal prepping or quick dinners on busy nights.

Reheating

For best results, reheat patties in a hot skillet with a splash of oil to restore their crisp edges. You can also warm them in a preheated oven at 350°F for about 10 minutes, flipping halfway. Microwaving is quick but may soften the crust—still tasty, but not as crisp!

FAQs

Can I make These Cabbage Patties Are Better Than Meat! gluten-free?

Absolutely! Simply use gluten-free breadcrumbs and flour substitutes. The patties hold up perfectly and are every bit as flavorful; just double-check all your ingredients.

What’s the best cabbage variety to use?

Green cabbage is classic and gives a mild, sweet flavor, but savoy or Napa cabbage would also work if that’s what you have on hand. The key is shredding it very finely so it cooks up tender and blends seamlessly into the mix.

Can I bake these instead of frying?

Yes! Place the patties on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through. They’ll get golden and crisp in the oven for a lighter version.

Are These Cabbage Patties Are Better Than Meat! suitable for meal prep?

Definitely. Prepare the patties ahead of time and store them uncooked in the fridge, covered, for up to 24 hours. When you’re ready, just cook them fresh for the best color and crunch.

Do I have to use Parmesan cheese?

Nope! Parmesan is completely optional and just adds a boost of cheesy flavor. The patties hold together and taste fantastic without it, which is ideal for anyone avoiding dairy.

Final Thoughts

If you’re craving a meatless meal that checks every box—crispy, savory, and totally comforting—give These Cabbage Patties Are Better Than Meat! a place at your table. You’ll be surprised how often you reach for this easy, veggie-forward recipe; it really is a game-changer for weeknight dinners or special gatherings!

These Cabbage Patties Are Better Than Meat! Recipe

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4.5 from 23 reviews

Author: admin
Total Time: 35 minutes
Yield: 10 patties 1x
Diet: Vegetarian

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Description

These cabbage patties are a delightful vegetarian alternative that will convince even meat lovers. Crispy on the outside and packed with flavor, they make a perfect main course or side dish.

Ingredients

Scale

Main Ingredients:

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)
2 tablespoons all-purpose flour

Seasonings:

1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
Olive oil for frying

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Instructions

Prepare the Cabbage: Microwave shredded cabbage until softened. Squeeze out excess moisture.
Mix Ingredients: Combine cabbage with onion, garlic, eggs, breadcrumbs, Parmesan, seasonings, and flour.
Form Patties: Shape mixture into patties.
Cook: Fry patties until golden brown and crispy.
Serve: Drain and serve hot.