If you have a head of cabbage in the fridge and aren’t sure what to make, these Cabbage Fritters are always a good idea. They turn simple ingredients like shredded cabbage, eggs, garlic, and dill into crispy golden patties with soft, tender centers. They’re quick to make, incredibly satisfying, and perfect as a light lunch, side dish, or snack.
They work beautifully as a light lunch, savory breakfast, or easy side dish, and they’re perfect for meal prep too. It’s the kind of practical, family-friendly vegetable recipe that fits into real life without feeling complicated.
Why I Love Making Fritters
I always say fritters are my favorite portable veggie packs. They’re easy to hold, easy to pack, and perfect for meal prep vegetable recipes during busy weeks. I make them on repeat, just like my broccoli fritters, spinach fritters, and zucchini fritters, because they turn simple ingredients into something everyone actually wants to eat.
What I love most about these healthy vegetable fritters is how versatile they are. You can pack in tons of cabbage or other vegetables, but once they’re golden and crispy on the outside, no one is thinking about “eating vegetables.” They just taste comforting and satisfying.
They’re perfect for family-friendly meals, school lunchboxes, or even for people who usually struggle to eat vegetables. I’ve found that when veggies are tucked into something warm and savory like this, they suddenly become much more approachable.
That’s why I keep coming back to recipes like these. They’re practical, budget-friendly, and adaptable, and they make healthy eating feel simple instead of complicated.
Cabbage Fritters Ingredients
For these easy gluten-free cabbage fritters, you will need a few simple ingredients that you probably already have in your kitchen. Here is a list of everything you will need:
- White Cabbage – The star of the show. Shred finely and pack it down so the fritters hold together. Squeezing out extra moisture helps them crisp up better.
- Eggs – You’ll need these to stick everything together. Make sure they’re large eggs.
- Sour Cream or Greek Yogurt – Adds moisture, richness, and a little tang. Greek yogurt gives extra protein if you like.
- Dill – Fresh dill really brings the flavor alive. Use it finely chopped so it’s evenly distributed. Dried dill works too, but fresh gives that bright, herby pop.
- Garlic Cloves – The flavor punch. Mince it finely so every bite has a hint of garlic without being overpowering. Fresh is always best, but garlic powder can work in a pinch.
- Almond Flour – Almond flour, coconut flour, or regular flour all work. Almond flour keeps it lower carb and gives a nice nuttiness. Coconut flour absorbs more moisture, so use a bit less. Regular flour is easiest if you’re not worried about carbs.
- Baking Powder- Just a little lift so the fritters aren’t too dense. Don’t skip it since it helps them stay tender inside while getting golden on the outside.
- Salt&Pepper – Simple but essential! Salt brings out all the flavors, and a little black pepper adds subtle warmth. Adjust to your taste.
- Oil – Neutral oils like avocado, sunflower, or light olive oil work best. Use enough to coat the pan so the fritters crisp up nicely without soaking in grease.
Let’s Whip Up Some Golden Cabbage Fritters!
Let’s take these simple ingredients and make something warm, savory, and crispy: your new favorite veggie snack.
Mix Everything Together
In a large bowl, combine the shredded cabbage, eggs, sour cream (or Greek yogurt), dill, garlic, almond flour, baking powder, salt, and pepper. Mix until everything is evenly combined.
The mixture should be thick enough to scoop. If it feels a little wet, squeeze out some extra moisture from the cabbage first. This helps the fritters crisp up beautifully in the pan.
Heat the Pan
Add 1–2 tablespoons of oil to a large skillet and heat over medium heat. You want enough oil to coat the bottom of the pan so the fritters cook evenly and develop crispy edges.
Shape the Fritters
Scoop about 1/4 cup of the cabbage mixture into the skillet for each fritter. Gently flatten with a spatula.
Don’t worry about perfect shapes. Rustic fritters are part of the charm.
Cook to Golden Perfection
Cook the fritters for about 3–4 minutes per side until golden brown and cooked through. Keep the heat moderate so they crisp up nicely without burning.
Serve and Enjoy
Serve immediately while they’re warm and crispy. They’re fantastic with a spoonful of sour cream or Greek yogurt on top.
My Favorite Ways to Customize These Cabbage Fritters
These cabbage fritters are incredibly versatile. I love using this recipe as a base and then adjusting it depending on what I’m craving or what I have in the fridge. That’s honestly one of the reasons I love cooking. You can get creative and make it your own every single time.
For higher protein:
- Add 1/2 to 3/4 cup finely chopped or shredded cooked chicken breast to the mixture.
- Use Greek yogurt instead of sour cream.
- Add 1–2 extra egg whites for even more protein.
For lower calories:
- Use 0% Greek yogurt.
- Cook the fritters in a nonstick skillet with less oil or lightly spray the pan.
- Make smaller fritters to help control portion size.
For lower carbs:
- Use almond flour or coconut flour instead of regular flour.
- Avoid using sweetened yogurt.
For extra crispiness:
- Squeeze excess moisture from the cabbage before mixing the batter.
- Cook over medium heat so the fritters develop golden, crispy edges without burning.
How to Enjoy These Fritters
- Serve warm straight from the pan with a dollop of Greek yogurt or sour cream.
- Sprinkle extra fresh dill on top for a bright, herby finish.
- Pair them with a fresh side salad, like this Cucumber Tomato Salad for a light lunch.
- Tuck them into a sandwich or wrap for an easy handheld meal.
- Serve them for breakfast with eggs and avocado.
- Add them as a side to dinner with Pan Seared Chicken Breast, Grilled Salmon, or even these air Crispy Air Fryer Chicken Thighs
- Reheat in a skillet to bring back the golden, crispy edges.
Storing Ideas
- Fridge: You can store the leftover cabbage fritters in an airtight container in the fridge for up to 3 days. Reheat in a skillet to bring back the golden, crispy edges.
- Freezer: Wrap the fritters individually before freezing and store them in the freezer for up to 2 months. Thaw in the fridge and reheat in a pan or toaster oven for best texture.
Frequently Asked Questions
Can I Bake Cabbage Fritters Instead of Frying?
Yes. If you prefer baking, place the scooped fritters on a parchment-lined baking sheet and lightly spray them with oil. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway through. They won’t be quite as crispy as pan-fried fritters, but they’ll still be delicious.
How Finely Should I Shred the Cabbage?
The finer, the better. Thin, uniform shreds mix more easily with the batter, hold together better, and cook evenly. If the cabbage pieces are too chunky, the fritters may fall apart or cook unevenly.
Can I Add Other Vegetables?
Yes, this recipe works well with extra vegetables. Grated zucchini, carrots, or finely chopped bell peppers are all great options. Just make sure to squeeze out any excess moisture before mixing them into the batter to keep the fritters from becoming soggy.
How Do I Keep Cabbage Fritters from Falling Apart?
Make sure the cabbage is finely shredded and not too wet. If the mixture feels loose, you can add a little more flour or one extra egg to help bind everything together.
Can I Make These Cabbage Fritters Ahead of Time?
Yes. Cook the fritters as directed, let them cool completely, and store them in an airtight container in the refrigerator for up to 3–4 days.
What’s the Best Way to Reheat Cabbage Fritters?
The best way is in a skillet over medium heat for a few minutes per side. This brings back the crispy edges. You can also reheat them in the oven or air fryer for a few minutes.
Can I Make These Cabbage Fritters in the Air Fryer?
Yes. Shape the fritters and lightly spray them with oil. Place them in the air fryer basket in a single layer and cook at 375°F (190°C) for 10–12 minutes, flipping halfway through. They come out nicely golden with crispy edges.
Why Are My Cabbage Fritters Soggy?
Cabbage contains a lot of water, so excess moisture is usually the reason. Before mixing the batter, lightly squeeze the shredded cabbage to remove some liquid. Also avoid overcrowding the pan, since this traps steam and prevents the fritters from crisping.
More Cabbage Recipes to Try
If you love cooking with cabbage, you might also enjoy:
- Cabbage Carbonara
- Roasted Cabbage Steaks
- Easy Fried Cabbage
- Easy Cabbage Soup
- Creamy Garlic Butter Melting Cabbage
- Unstuffed Cabbage Roll Soup
The Best Cabbage Fritters Recipe
Description
Ingredients
- 3 cups raw white cabbage finely shredded and packed
- 2 eggs large
- 2 tbsp sour cream or Greek yogurt
- 2 tbsp fresh dill finely chopped
- 2 garlic cloves minced
- 1/2 cup almond flour or 1/4 cup coconut flour or 1/4 cup regular flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp oil for frying
- ½ cup Parmesan cheese shredded
Instructions
- In a large bowl, add the shredded cabbage, eggs, sour cream (or Greek yogurt), dill, garlic, almond flour, parmesan cheese, baking powder, salt, and pepper.
- Mix everything together until well combined. The mixture should be thick but scoopable.
- Heat 1–2 tablespoons of oil in a large skillet over medium heat.
- Scoop about 1/4 cup of the mixture per fritter into the pan and gently flatten with a spatula.
- Cook for 3–4 minutes per side, until golden brown and cooked through. Add more oil as needed for remaining batches.
- Serve warm.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Thanks! Great recipe, I shall try it)