Vegan Cabbage Patties Recipe
Get ready to fall in love with Vegan Cabbage Patties: crispy-edged, golden treats packed with tender shreds of cabbage, sweet carrot, earthy chickpea flour, and a hint of smoky paprika. These patties are the perfect answer when you’re craving something hearty, nourishing, and totally plant-based, yet easy enough for any night of the week. Wholesome ingredients come together in a beautiful balance, and every bite celebrates the magic of humble cabbage elevated to something truly delicious—trust me, this is the kind of recipe that wins over veggie skeptics and cabbage lovers alike!
Ingredients You’ll Need
You won’t believe how a few simple ingredients transform into such a flavorful dish. Each component is thoughtfully chosen: they create a balance of crispness, structure, and rich, satisfying taste, while also bringing a delightful color pop to your plate.
- Green Cabbage: The star of Vegan Cabbage Patties—finely shredded, it brings crunch and a subtly sweet, vegetal flavor as the perfect base.
- Onion: Adds a delicate savory undertone and a bit of aromatic depth that pairs beautifully with cabbage.
- Garlic: Just two cloves infuse the patties with a mellow, irresistible flavor that lingers with every bite.
- Carrot: Brings natural sweetness and vibrant color, as well as extra juiciness for the perfect texture.
- Chickpea Flour: Essential for binding and creating that wonderfully crisp exterior, with a subtle nuttiness.
- Nutritional Yeast: Adds a cheesy, savory note—completely plant-based, of course!—and loads of umami.
- Ground Flaxseed: Acts as the vegan “egg,” helping everything stick together and bringing hidden nutrition.
- Water: Used to activate the flaxseed and adjust moisture as needed.
- Soy Sauce or Tamari: Delivers great depth of flavor; use tamari for a gluten-free option.
- Smoked Paprika: Adds a hint of smokiness that makes the Vegan Cabbage Patties totally crave-worthy.
- Ground Cumin: Lends a gentle earthiness, taking the flavor up another notch without overpowering.
- Black Pepper: For just the right kick and to brighten every other flavor.
- Salt: Essential for bringing all the flavors forward—taste before serving and adjust as needed!
- Olive Oil: A small amount for pan-frying; it ensures a golden, crisp exterior and rich mouthfeel.
How to Make Vegan Cabbage Patties
Step 1: Mix Your Flax “Egg”
Start by making your trusty vegan binder! In a small bowl, stir together the ground flaxseed and water until it’s well blended. Set it aside for about 5 minutes—the flax will thicken and get a little gel-like, working its magic to keep everything in these Vegan Cabbage Patties held together.
Step 2: Prep the Veggies
Grab a large mixing bowl and combine the shredded cabbage, chopped onion, minced garlic, and grated carrot. Toss it all together, admiring that rainbow of colors. This mix builds the heart of your patties—lots of layers of natural flavor and crunch!
Step 3: Add Dry Ingredients and Seasonings
Now sprinkle in the chickpea flour, nutritional yeast, smoked paprika, cumin, black pepper, and salt. Use a spoon (or even your hands!) to distribute everything evenly, so those familiar spices touch every bite. The chickpea flour will start to work as both binder and crisp-maker.
Step 4: Bind It All Together
Pour in the thickened flaxseed mixture and soy sauce (or tamari if gluten-free). Stir thoroughly; the mixture should start to look cohesive and feel a little tacky. If it seems too dry and crumbly, splash in another tablespoon or two of water, a little at a time, just until it all holds together nicely.
Step 5: Shape and Cook Your Patties
Heat the olive oil in a large skillet over medium heat. Scoop about a quarter cup of mixture for each Vegan Cabbage Patty, gently flattening each into a disc before setting in the hot skillet. Cook for 3 to 4 minutes per side, or until golden brown and irresistibly crispy on the outside. Don’t crowd the pan—make them in batches for the best results!
Step 6: Drain and Serve
As your patties turn golden and crisp, transfer them to a plate lined with paper towels to drain any excess oil. Serve your Vegan Cabbage Patties while they’re hot for maximum crunch, and get creative with your favorite dips.
How to Serve Vegan Cabbage Patties
Garnishes
Top your Vegan Cabbage Patties with a handful of fresh chopped herbs like parsley, dill, or chives for an instant color and flavor boost. A dollop of vegan sour cream or a drizzle of tahini-lemon sauce makes them pop, while a sprinkle of smoked paprika or chili flakes adds a playful kick.
Side Dishes
These patties pair beautifully with crisp green salads, oven-roasted potatoes, or fluffy quinoa for a satisfying meal. You can also tuck them inside pita bread with crunchy lettuce and tomato for the ultimate vegan sandwich experience.
Creative Ways to Present
Transform your Vegan Cabbage Patties into appetizer bites by shaping them smaller and serving with toothpicks as party snacks. Stack two on a bun with all your favorite burger fixings, or break them up and toss into grain bowls for a brilliant twist.
Make Ahead and Storage
Storing Leftovers
Let the patties cool completely before transferring them to an airtight container. Pop them in the fridge, where they’ll stay fresh for up to 4 days—making them perfect for prepping in advance!
Freezing
Vegan Cabbage Patties freeze beautifully. Arrange cooked, cooled patties in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. They’ll keep for two to three months and are just as delicious after reheating.
Reheating
To get that irresistible crisp back, reheat patties in a skillet over medium heat with a tiny splash of oil, or pop them in a 350°F (175°C) oven for about 10 minutes. Microwaving works if you’re in a hurry, but the exterior might be less crunchy.
FAQs
Are Vegan Cabbage Patties gluten-free?
Absolutely! As long as you use tamari instead of regular soy sauce, these patties are naturally gluten-free thanks to chickpea flour holding everything together.
Can I use red cabbage instead of green?
Yes, you can swap in red cabbage for a brilliant pop of color and a slightly earthier flavor. Just be aware that the patties will take on a gorgeous pink-purple hue!
What does nutritional yeast do in this recipe?
Nutritional yeast adds a cheesy, savory depth and brings out umami flavors without any dairy. It really makes the taste of Vegan Cabbage Patties stand out.
Is it possible to bake these instead of frying?
Definitely! For a lighter version, shape the patties, brush them lightly with oil, and bake on parchment at 400°F (200°C) for 20 to 25 minutes, flipping halfway for even crispness.
Can I add extra veggies or herbs?
Absolutely—this recipe is super adaptable! Try folding in chopped spinach, scallions, or fresh parsley for even more flavor and color. Just keep the veggie-to-binder ratio in mind so the patties stay together.
Final Thoughts
If you’re on the hunt for a crowd-pleasing, easy, and satisfying meal or snack, give Vegan Cabbage Patties a try. They’re fun to make, packed with flavor, and endlessly customizable—don’t be surprised if they become a regular favorite in your kitchen!
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Vegan Cabbage Patties Recipe
- Total Time: 35 minutes
- Yield: 8 patties 1x
- Diet: Vegan, Gluten-Free
Description
These Vegan Cabbage Patties are a delightful and nutritious dish, perfect as a main course or appetizer. Packed with shredded cabbage, carrots, and flavorful spices, these patties are pan-fried to crispy perfection, offering a delightful crunch in every bite.
Ingredients
Main Ingredients:
- 4 cups finely shredded green cabbage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated carrot
Additional Ingredients:
- 1 cup chickpea flour
- ¼ cup nutritional yeast
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 2 tablespoons soy sauce or tamari
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil for frying
Instructions
- Prepare Flaxseed Mixture: In a small bowl, combine ground flaxseed and water. Set aside for 5 minutes to thicken.
- Mix Ingredients: In a large bowl, combine cabbage, onion, garlic, carrot, chickpea flour, nutritional yeast, spices, and flaxseed mixture. Add soy sauce and mix until well coated.
- Cook Patties: Heat oil in a skillet. Scoop mixture into patties, fry for 3-4 minutes per side until golden.
- Serve: Drain on paper towels and serve hot with vegan sour cream or sauce.
Notes
- For a baked version, brush patties with oil and bake at 400°F (200°C) for 20-25 minutes.
- Enhance flavor with fresh herbs like parsley or dill.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Vegan
Nutrition
- Serving Size: 1 patty
- Calories: 110
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
