Easy Cabbage Fritters Recipe (Cabbage Pancakes)

Ingredients

For precise ingredients and nutritional details, scroll down to the printable recipe card below. Gather the following ingredients for this delightful cabbage dish:

To make the best cabbage fritters (cabbage pancakes), you’ll need 2 cups of finely shredded cabbage, one shredded carrot, 2 large eggs, 1/4 cup all-purpose flour (or almond flour for a gluten-free option), 2 tablespoons chopped green onions or chopped dill, 1 or 2 minced garlic clove, baking powder, baking soda and a pinch of salt and pepper for seasoning. Optionally, you can add a dash of smoked paprika or your favorite herbs for extra flavor.

As you might notice, I use both 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder in my cabbage fritters recipe. Baking soda helps with browning and enhances the crispy texture, while baking powder gives the fritters a light, fluffy interior by creating more lift. Together, they ensure the perfect balance of crispiness on the outside and a tender, airy texture inside.

I also added 2 tablespoons of sour cream. While it’s optional, It helps keep the cabbage pancakes moist and adds extra flavor to each bite. It’s a simple way to make them even more delicious!

While most cabbage pancake recipes don’t include carrot, I like adding a little shredded carrot to my cabbage fritters because it brings a pop of color, a touch of natural sweetness, and an extra boost of nutrients. The carrot also balances the flavors of the cabbage, making the fritters even more delicious and visually appealing.

Instructions

1. Prepare the Cabbage

Rinse the cabbage. Remove any tough outer leaves and cut the cabbage in half. Shred the cabbage finely using a sharp knife or a box grater. You can also use a food processor for a finer texture. Sprinkle ½ teaspoon salt and mash well with your hands. Leave the cabbage to sit for 10 minutes, then squeeze out the juice if any. This step is important because it helps to remove excess moisture from the cabbage, which is key to getting crispy fritters.

Alternatively, place shredded cabbage in a clean kitchen towel or cheesecloth. Twist the towel and squeeze out as much moisture as possible. This helps the fritters crisp up and prevents them from being soggy.

2. Mix the Ingredients

• In a large bowl, combine the shredded cabbage, shredded carrot, eggs, flour, sour cream, green onions, minced garlic, ½ teaspoon baking powder, ½ teaspoon baking powder, salt and pepper to taste.
• Stir the mixture until it forms a thick batter. If it seems too wet, add a bit more flour to help it hold together. It should look like this. Now you can add the chopped dill, diced green onion or your favorite herbs and mix it in.

3. Heat the Pan

• Heat a non-stick skillet over medium heat and lightly coat it with olive oil or cooking spray.
• Make sure the pan is hot before adding the fritters to ensure they cook evenly and become crispy.

4. Form the Fritters

• Using a spoon or your hands, scoop small portions of the cabbage mixture (about 2 tablespoons each) and drop them into the hot skillet.
• Gently press down on the mixture to form small patties, about 3 inches in diameter (8 cm).

5. Cook the Fritters

• Cook the fritters for about 3–4 minutes on each side, or until they’re golden brown and crispy.
• If you need to, adjust the heat to prevent burning, and flip them carefully with a spatula.

6. Drain and Serve

• Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil.

Serving suggestions

Cabbage pancakes are versatile and can be served as a snack, appetizer, or a light meal. They pair beautifully with a dollop of sour cream, Greek yogurt, or spicy Homemade Chipotle Mayo for dipping. 

Turn cabbage pancakes into delicious cabbage burgers by using them as a veggie patty! Simply sandwich a cabbage pancake between two toasted burger buns and layer it with your favorite toppings. Add lettuce, tomato slices, pickles, and a slice of cheese for a classic feel, or go bold with avocado, Air-fried Onions, and a Homemade Chick-Fil-a sauce. Pair with a side of Air fryer fries or a Tomato Cucumber Salad for a unique and satisfying meal!

Frequently Asked Questions

Can I make cabbage pancakes gluten-free?

Yes! Replace all-purpose flour with a gluten-free alternative like almond flour, Chickpea flour, Buckwheat flour or a gluten-free flour blend.

How to store Cabbage Fritters?

Store cabbage fritters in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet or oven, or air fryer to restore crispiness. Or freeze them: Place them in an airtight container or freezer bag with parchment paper between each pancake. Reheat in a skillet, oven or air fryer for best results.

Are these cabbage pancakes low carb?

This recipe for cabbage pancakes uses all-purpose flour, resulting in one pancake containing about 4 grams of carbs. You can easily make them low-carb by substituting with almond flour or coconut flour. If you’re watching your carbs, these alternatives reduce the overall carb content while still providing a delicious and satisfying cabbage fritter. The cabbage itself is naturally low in carbs, making it a great base for a low-carb dish.

Can I use red cabbage instead of white?

Yes, you can use red cabbage, but keep in mind that the color may change during cooking. The flavor will still be delicious!

Can I make the batter ahead of time?

It’s best to cook the batter fresh to avoid it becoming too watery. If needed, you can prep the ingredients ahead and mix them just before cooking.

Can I use coleslaw mix for cabbage pancakes?

Yes! Coleslaw mix is a convenient option since it’s pre-shredded and often includes carrots, which add extra flavor and color. Just be sure to skip any dressing, and if the mix is too wet, pat it dry or squeeze out excess moisture before using it.

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