Crispy Cabbage Patties – So Good, You Won’t Believe They’re Just Cabbage!

There was a day last week when I stared at my fridge and thought, Alright, cabbage, it’s your time to shine. So, I boiled it until soft, let it cool, then mixed it with an egg and semolina. Let it sit for a bit so everything comes together, shaped little patties, and fried them until perfectly golden and crispy. And because no good patty should go without a proper dip, I whipped up a quick sauce with Greek yogurt, a splash of lemon juice, and plenty of fresh cilantro. Simple, delicious, and honestly, way better than I expected.

If you’ve ever found yourself looking at a head of cabbage and wondering what on earth to do with it, these crispy cabbage patties are the answer. Simple, delicious, and a total crowd-pleaser, they’re a wonderful way to turn humble cabbage into something truly special.

Ingredients:

For the patties:

• 1 medium head of cabbage
• 1 egg
• 2 tablespoons semolina (or breadcrumbs, if you prefer)
• Salt and pepper to taste
• Olive oil for frying

For the dipping sauce:

• 1/2 cup Greek yogurt
• A squeeze of fresh lemon juice
• Fresh cilantro, finely chopped
• Salt and pepper to taste

Instructions:

1. Start by removing the outer leaves of the cabbage and chopping the rest into chunks. Bring a pot of water to a boil, and cook the cabbage until it’s soft and tender, about 10 minutes. Drain well and let it cool to room temperature.
2. Once the cabbage has cooled, use your hands or a spoon to squeeze out any excess water from the cabbage. This step is crucial to getting crispy patties, so make sure you remove as much moisture as possible. Next, chop the cabbage into fine pieces and transfer it to a bowl.
3. Add the egg, semolina (or breadcrumbs), salt, and pepper to the cabbage. Mix well, and let the mixture sit for a few minutes to thicken up a bit.
4. With your hands, form small patties from the cabbage mixture. Aim for them to be about 2 inches wide. If the mixture feels too wet, add a little more semolina to help it hold together.
5. Heat a generous amount of olive oil in a skillet over medium heat. Once the oil is hot, carefully add the patties and fry them for 3-4 minutes on each side, or until they’re golden brown and crispy. Remove them from the pan and place them on a paper towel-lined plate to drain any excess oil.
6. While the patties are frying, mix together the Greek yogurt, a squeeze of fresh lemon juice, and the chopped cilantro in a small bowl. Add salt and pepper to taste.
7. Serve: Serve the crispy cabbage patties hot, with the yogurt-cilantro dipping sauce on the side for a refreshing, tangy dip.

Tips:

• Feel free to add a pinch of garlic powder, onion powder, or chili flakes to the patty mixture if you like extra flavour.
• You can skip the egg and use a bit of flour and water to bind the mixture together, making it a fully plant-based dish.
• For an even crunchier texture, try adding a small amount of grated cheese (like Parmesan) to the patty mix.

These crispy cabbage patties are a perfect side dish, snack, or light meal, and trust me – they’ll have you coming back for more! Simple, satisfying, and so much tastier than you might think.