If you’ve ever been curious about a meatless meal that doesn’t compromise on flavor or texture, you’re in for a real treat with These Cabbage Patties Are Better Than Meat! Recipe. These golden, crispy delights bring together simple, wholesome ingredients to create patties that are satisfyingly hearty and packed with flavor. Whether you’re looking to add more veggies to your diet or just crave a delicious, comforting dish that stands proud on any dinner table, these patties will surprise and delight you with their irresistible charm.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is both straightforward and rewarding. Each component plays a special role, lending taste, texture, and that perfect golden crispiness that makes these cabbage patties so unforgettable.
- Green cabbage (1 small head, finely shredded): Provides a fresh, crunchy base full of fiber and subtle sweetness.
- Eggs (2): Bind the ingredients together for patties that hold their shape while frying.
- Grated Parmesan cheese (1/2 cup): Adds a savory and slightly nutty depth to the patties.
- Breadcrumbs (1/2 cup, regular or panko): Help create a light, crispy crust while keeping the patties tender inside.
- All-purpose flour (1/4 cup): Provides structure without weighing the patties down.
- Green onions (2, finely chopped): Offer a gentle oniony kick that brightens the flavor profile.
- Garlic cloves (2, minced): Infuse the patties with a warm, aromatic essence.
- Salt (1/2 teaspoon): Enhances all the natural flavors of the ingredients.
- Black pepper (1/4 teaspoon): Adds subtle heat and complexity.
- Paprika (1/2 teaspoon): Contributes a mild smoky note and beautiful color.
- Olive oil (2 tablespoons): Used for frying, it ensures a golden, crispy finish that’s both healthy and delicious.
- Optional sour cream or yogurt: For serving, providing a creamy contrast to the crisp patties.
How to Make These Cabbage Patties Are Better Than Meat! Recipe
Step 1: Prepare and Drain the Cabbage
Start by finely shredding your green cabbage and placing it in a large bowl. Sprinkle a pinch of salt over it and let it sit for 10 minutes. This step draws out moisture, which is key to achieving a crisp texture without sogginess. After the wait, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth—this will help the patties hold together firmly.
Step 2: Mix the Patty Ingredients
Transfer the drained cabbage to a clean bowl. Add your eggs, grated Parmesan, breadcrumbs, flour, chopped green onions, minced garlic, salt, black pepper, and paprika. Stir everything together until you get a thick, scoopable mixture. You’ll notice how the ingredients meld into a cohesive batter that’s ready for frying—this is where the magic begins!
Step 3: Fry the Patties to Golden Perfection
Heat olive oil in a non-stick skillet over medium heat until shimmering. Scoop about 1/4 cup of the mixture and flatten it gently to form each patty. Place them in the pan without crowding, and cook for 3 to 4 minutes on each side until they develop a crisp, golden-brown crust. Transfer cooked patties to a paper towel-lined plate to absorb any excess oil. The result is a tender, flavorful patty with a delightful crunch that rivals any meat-based alternative.
How to Serve These Cabbage Patties Are Better Than Meat! Recipe
Garnishes
A dollop of sour cream or creamy yogurt makes a wonderful complement to the warm, crispy patties by adding a cool, silky texture that balances their savoriness. Fresh chopped herbs like parsley or chives sprinkled on top can also brighten each bite with a hint of freshness.
Side Dishes
Serve these patties alongside a vibrant salad of mixed greens or a simple tomato and cucumber salad to add freshness to your meal. Roasted potatoes or a light grain such as quinoa can turn this dish into a complete and satisfying lunch or dinner.
Creative Ways to Present
Try these patties as a filling inside a warmed pita wrap with lettuce, sliced tomatoes, and a drizzle of your favorite sauce for a tasty vegetarian sandwich. They also work beautifully crumbled over pasta or atop a bed of sautéed greens to add texture and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover cabbage patties keep nicely in an airtight container in the refrigerator for up to three days. Make sure to cool them completely before storing to maintain their texture.
Freezing
If you want to save them longer, freeze the cooked patties on a baking sheet until firm, then transfer to a freezer-safe container or bag. They can be kept frozen for up to two months without losing their flavor or texture.
Reheating
To reheat, place patties in a lightly oiled skillet over medium heat or use an air fryer for a few minutes until warmed through and regain their crispy exterior. Avoid microwaving if you want to keep them from becoming soggy.
FAQs
Can I make These Cabbage Patties Are Better Than Meat! Recipe gluten-free?
Absolutely! Just swap regular breadcrumbs and all-purpose flour for their gluten-free counterparts. The patties will still hold together perfectly and taste just as delicious.
Can I add other vegetables to the patties?
Yes, feel free to incorporate shredded carrots or zucchini for even more veggie goodness. Just make sure to squeeze out any excess moisture from those veggies before mixing them in.
What if I don’t have Parmesan cheese? Can I leave it out?
While Parmesan adds a lovely depth of flavor and helps with binding, you can substitute it with another hard cheese or nutritional yeast for a cheesy touch, or omit it entirely if needed.
Are these patties suitable for vegans?
Since the recipe calls for eggs and cheese, it’s not vegan as is. However, you can experiment with flax eggs or other egg substitutes and vegan cheese options to create a vegan-friendly version.
How do I keep the patties from falling apart while cooking?
Draining the shredded cabbage well and not overcrowding the pan are key. Also, make sure your mixture is thick enough to hold its shape before frying. If it’s too wet, adding a bit more flour or breadcrumbs can help.
Final Thoughts
There’s something truly special about These Cabbage Patties Are Better Than Meat! Recipe—they turn humble ingredients into a dish that feels indulgent yet nourishing. Whether you’re seeking a tasty vegetarian option or simply want to treat yourself to a comforting meal, these patties are guaranteed to win you over. Give them a try, and watch how they become a beloved staple in your kitchen!
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These Cabbage Patties Are Better Than Meat! Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 patties
- Category: Main Course
- Method: Stovetop
- Cuisine: European-Inspired
- Diet: Vegetarian
Description
These cabbage patties are a delicious and healthy vegetarian alternative to meat. Made with finely shredded cabbage, Parmesan cheese, and seasoned with garlic and paprika, they’re pan-fried until golden and crisp. Perfect as a main course, these patties are easy to prepare, flavorful, and can be served with a dollop of sour cream or yogurt for extra creaminess.
Ingredients
Main Ingredients
- 1 small head green cabbage (about 1.5 pounds, finely shredded)
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (regular or panko)
- 1/4 cup all-purpose flour
- 2 green onions (finely chopped)
- 2 garlic cloves (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil (for frying)
Optional
- Sour cream or yogurt for serving
Instructions
- Drain the Cabbage: Place the shredded cabbage in a large bowl, sprinkle with a pinch of salt, and let it sit for 10 minutes. This helps to draw out excess moisture. Afterward, squeeze out as much liquid as possible using a clean towel or cheesecloth to ensure the patties hold together well.
- Mix the Patty Ingredients: In a clean bowl, combine the drained cabbage with the eggs, grated Parmesan cheese, breadcrumbs, flour, chopped green onions, minced garlic, salt, black pepper, and paprika. Mix everything thoroughly until you get a thick, scoopable mixture.
- Heat the Oil: Warm the olive oil in a non-stick skillet over medium heat. This will prevent the patties from sticking and help achieve a crispy exterior.
- Form and Cook Patties: Scoop about 1/4 cup portions of the mixture and gently flatten them into patties. Place the patties in the heated skillet and cook for 3 to 4 minutes on each side, or until they are golden brown and crisp.
- Drain and Serve: Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve warm, optionally with a dollop of sour cream or yogurt for added flavor.
Notes
- Use gluten-free breadcrumbs and flour to make this recipe suitable for gluten-free diets.
- Add shredded carrots or zucchini to the mixture for extra vegetables and nutrients.
- Leftover patties reheat well in a skillet or air fryer, maintaining their crispiness.
