Cabbage Potato Patties are crispy, golden patties made with Savoy cabbage, potatoes, and a handful of pantry staples. Quick to prepare and irresistibly tasty, these vegetarian bites are ideal as an appetizer, side dish, or even a light lunch. With a crunchy crust and soft, savory center, they’re sure to become a family favorite—especially for those looking for a fun and flavorful way to eat more vegetables.
Why Everyone Will Love This Recipe
- Crispy on the outside, soft on the inside
- Quick and easy—ready in under an hour
- Vegetarian-friendly with an option to go meat-free
- Kid-approved and perfect for picky eaters
- Great for meal prep—make them ahead and reheat later
What Are Cabbage Potato Patties?
Cabbage Potato Patties are a popular vegetarian snack or side dish in many European households. This version combines boiled potatoes, sautéed Savoy cabbage, eggs, Parmesan, and breadcrumbs, then shapes the mixture into round patties before frying them until golden and crisp. While they often include cooked ham for extra flavor, you can easily skip it for a fully vegetarian version.
Pro Tips for the Best Cabbage Potato Patties
- Use waxy potatoes: They mash smoothly and hold the mixture together well.
- Cook cabbage until soft: This ensures the patties form easily and taste mellow, not bitter.
- Drain excess moisture: Make sure the potatoes and cabbage are well-drained to avoid soggy balls.
- Chill the mix (optional): Let the mixture rest in the fridge for 15–20 minutes before forming to make shaping easier.
- Make them ahead: Form the patties and refrigerate or freeze before frying.
Frequently Asked Questions
Can I make these without ham?
Absolutely! Just leave out the ham for a delicious vegetarian version—still flavorful and satisfying.
Can I bake them instead of frying?
Yes, bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through, until golden and crisp.
Can I use white cabbage instead of Savoy?
Yes, though Savoy cabbage is more tender and sweet. White cabbage works but may need a bit more cooking.
How do I keep them from falling apart?
Ensure your mix isn’t too wet, and don’t skip the egg—it helps bind everything together. If it’s still too soft, add extra breadcrumbs.
How to Store
Let the cabbage patties cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or in the oven at 375°F (190°C) for 8–10 minutes to restore their crispiness.
How to Freeze
To freeze, arrange uncooked cabbage patties on a tray in a single layer and freeze until firm. Transfer to a freezer bag or container and keep for up to 2 months. Cook from frozen in a hot oven or pan—no need to thaw.
Ingredients
How to Make Cabbage Potato Patties
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Place unpeeled potatoes in a pot of water and boil for 30 minutes, or until fork-tender. Drain and let cool slightly.
Place unpeeled potatoes in a pot of water and boil for 30 minutes, or until fork-tender. Drain and let cool slightly.
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Separate and rinse Savoy cabbage leaves. Remove the tough central stems and chop into small pieces.
Separate and rinse Savoy cabbage leaves. Remove the tough central stems and chop into small pieces.
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Transfer to a plate lined with paper towels. Serve hot as an appetizer or light main dish.
Heat olive oil in a pan with the garlic. Add cabbage and a splash of water. Cover and cook for 10 minutes, or until tender. Discard the garlic.
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Peel and mash the potatoes in a large bowl. Add the cooked cabbage, chopped ham (if using), egg, Parmesan, salt, and breadcrumbs. Mix until well combined.
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Take spoonfuls of the mixture and shape into balls. Flatten slightly with your hands to form patties. Coat each patty lightly with extra breadcrumbs.
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Heat a layer of olive oil in a skillet over medium heat. Fry the patties for 3–4 minutes per side, or until golden brown and crispy.
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Transfer to a plate lined with paper towels. Serve hot as an appetizer or light main dish.
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