1. Prepare the cabbage
Finely shred the cabbage and place it in a large bowl. Sprinkle with a little salt and massage it gently for 1–2 minutes to soften it.
2. Remove excess moisture
Squeeze the cabbage well with your hands or place it in a clean kitchen towel and press out as much liquid as possible. This helps the patties become crispy rather than soggy.
3. Make the mixture
Add the eggs, shredded cheese, onion, parsley, flour, garlic powder, black pepper, and remaining salt. Mix everything thoroughly until well combined.
4. Shape the patties
Take a handful of the mixture and form it into small, slightly flattened patties. Make them about 1–2 cm thick so they cook evenly.
5. Cook
Heat a thin layer of oil in a large skillet over medium heat. Place the patties in the pan without overcrowding.
Cook for approximately 3–4 minutes per side, until golden brown and crisp.
6. Drain and serve
Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.
Serve them hot and crispy, with yogurt, sour cream, or your favorite dipping sauce.
🌿 Easy Variations
You can add grated carrot, chopped green onion, dill, paprika, or a little chili for extra flavor.
Tip: The key to crispy cabbage patties is squeezing out as much moisture as possible before mixing the ingredients.
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