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Side view of cabbage patties with yogurt sauce on plate.
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Red Cabbage Patties

These cabbage patties made using raw red cabbage are quick and easy to put together and come with a refreshing herb dip.
Course Lunch, Main, Snack
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 8 minutes
Cooling time 10 minutes
Total Time 28 minutes
Servings 10 patties
Calories 71kcal
Author Monika Dabrowski

Equipment

  • Food processor
  • Non-stick frying pan

Ingredients

For the cabbage patties

  • 7.05 ounces red cabbage roughly chopped
  • 1¼ cups canned chickpeas (7.05 oz) rinsed and dried thoroughly
  • 1 medium red onion finely chopped
  • 1-2 garlic cloves crushed
  • 7 tablespoons oats
  • ½ cup mature cheddar (1.76 oz) or similar, coarsely grated
  • 2 teaspoons olive oil plus 1-2 tablespoons for frying the patties
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons soy sauce
  • ⅔ teaspoon ground coriander
  • ⅓ teaspoon cayenne pepper
  • Fine sea salt to taste
  • 2 tablespoons breadcrumbs for coating

For the sauce

  • 1 tablespoon dill finely chopped
  • 2 tablespoons yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • Fine sea salt and pepper to taste
US Customary - Metric

Instructions

  • Prepare the sauce (if using) by combining all the ingredients in a bowl. Keep refrigerated.
  • In a small frying pan heat up 2 teaspoons of oil and fry the onion over a medium-low heat for about 3 minutes until softened stirring occasionally. Add the soy sauce and balsamic vinegar, increase the heat and continue cooking until all the moisture has been absorbed stirring all the time to prevent the onion from browning. Set aside to cool completely.
  • In the meantime prepare the rest of the ingredients. Puree the chickpeas (make sure they are completely dry).
  • Place the cabbage in a food processor and blend until finely chopped.
  • Add the pureed chickpeas, crushed garlic, grated cheese, oats, spices and fried onion (once completely cooled).
  • Pulse several times until the mixture becomes sticky and starts coming together. Taste it and adjust the seasoning if needed (I added a small amount of fine sea salt). It will be quite thick to start with but your cabbage cakes will soften as they cook.
  • Form small patties (10-12) and coat both sides in breadcrumbs.
  • In a non-stick pan heat up about 1 tablespoon of oil and fry the patties over a medium heat for about 2 minutes on each side. Turn them over gently (they will be soft) and do not overcrowd the pan.
  • Place the cabbage patties on top of a paper towel for a few seconds to remove excess oil. Enjoy!

Notes

  • Wipe your cabbage thoroughly after rinsing.
  • Be sure to drain the chickpeas thoroughly. To remove any remaining moisture I recommend wiping them gently with a paper towel.
  • Taste the mixture before forming the patties and adjust the seasoning as needed.
  • I recommend using a non-stick frying pan. Fry the cabbage cakes in batches to avoid overcrowding the pan (easier to turn them over). Use approx. 1 tablespoon of oil per batch.
  • Best served hot.
  • Not suitable for freezing.
  • Nutritional information does not include the dill sauce.

Nutrition

Serving: 1cabbage cake | Calories: 71kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 174mg | Potassium: 124mg | Fiber: 2g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 1mg