1. Shred the cabbage
Remove the outer leaves and finely shred the cabbage. The smaller the pieces, the easier the patties will hold together.
2. Cook the cabbage
Place the shredded cabbage in a large skillet with a splash of water. Cover and cook over medium heat for 5–7 minutes, until softened but not mushy.
3. Drain very well
Transfer the cabbage to a colander and let it cool slightly. Squeeze out as much excess moisture as possible using your hands or a clean kitchen towel. This step is important for crispy patties.
4. Prepare the mixture
Place the cabbage in a large bowl. Add the eggs, Parmesan, flour, breadcrumbs, garlic, onion, parsley, dill, paprika, black pepper, and salt.
5. Mix everything together
Stir until all the ingredients are evenly combined. The mixture should be moist but firm enough to shape. If it feels too wet, add another tablespoon of breadcrumbs.
6. Shape the patties
Scoop out portions of the mixture and form them into round patties about ½ inch thick. Press gently so they hold together.
7. Heat the pan
Heat olive oil in a large skillet over medium heat.
8. Fry the patties
Carefully place the patties in the hot oil, leaving space between them. Cook for approximately 3–4 minutes per side, until deeply golden and crispy.
9. Drain
Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.
10. Serve 🌿
Serve warm, sprinkled with fresh parsley or dill. They’re delicious with garlic yogurt sauce, sour cream, ranch dressing, or a squeeze of fresh lemon.
⭐ Tips for Extra-Crispy Patties
- Squeeze the cabbage thoroughly—excess water is the biggest enemy of crispy patties.
- Don’t make the patties too thick.
- Allow the oil to become hot before adding them.
- Avoid flipping them repeatedly; let one side develop a golden crust before turning.
- For an extra-crunchy coating, lightly dust the outside with breadcrumbs before frying.
Crispy, golden, savory, and packed with vegetables—these cabbage patties make an easy side dish, appetizer, or light dinner! 🥬✨
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