Description
These delicious cabbage patties are a versatile and nutritious snack or side dish made with tender cooked cabbage, sautéed onions, herbs, and binding semolina and eggs. You can pan-fry, bake, or air fry these patties for a crispy, golden finish that’s perfect for any occasion.
Ingredients
Main Ingredients
- 26 oz cabbage, thinly sliced
- 2 onions, chopped
- 2 eggs
- 1/3 cup semolina (add extra if mixture is too wet)
- 2 garlic cloves, crushed
- 1/4 cup parsley, chopped
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying or brushing
Instructions
- Cook the cabbage: Bring a large pot of salted water to a boil. Add the thinly sliced cabbage and cook for 7 to 8 minutes until tender. Drain thoroughly and let it cool slightly. Squeeze out any excess liquid to avoid soggy patties.
- Prepare the onion mixture: Heat 1 to 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onions and cook for 5 to 6 minutes until softened and golden. Add the crushed garlic and cook for one more minute. Remove from heat and let the mixture cool slightly.
- Make the mixture: In a large bowl, combine the drained cabbage, cooked onions, parsley, eggs, semolina, thyme, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- Adjust consistency: If the mixture feels too wet to form patties, add an extra tablespoon of semolina. Allow the mixture to rest for 10 minutes so the semolina absorbs moisture.
- Shape the patties: Using your hands or a spoon, form the mixture into small patties about 2 to 3 inches wide.
- Cook the patties (choose your method):
- Pan-Fried (Classic): Heat 2 to 3 tablespoons of oil in a large nonstick pan over medium heat. Fry the patties for 2 to 3 minutes on each side until they are golden and crisp. Drain on paper towels before serving.
- Baked: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush or spray with oil. Arrange patties in a single layer, brush the tops lightly with oil, and bake for 20 to 25 minutes, flipping halfway through, until golden and crispy.
- Air Fryer: Preheat your air fryer to 375°F (190°C). Lightly spray the basket with oil. Arrange patties in a single layer and air fry for 10 to 12 minutes, flipping halfway through until golden and crispy.
Notes
- Make sure to squeeze out excess water from the cooked cabbage to prevent patties from becoming soggy.
- If the mixture feels too wet, adding a little extra semolina will help bind the patties better.
- These patties can be served hot as a snack or side dish with dips or salads.
- For a gluten-free option, substitute semolina with fine cornmeal or gluten-free breadcrumbs.
- Leftover patties can be stored in the fridge for up to 3 days and reheated by pan-frying or baking.