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These savory cabbage and egg patties are a delicious, inexpensive, and satisfying breakfast made with simple everyday ingredients. Fresh shredded cabbage, grated carrot, green onions, eggs, and cheese are mixed into a flavorful batter, then pan-fried until golden and crispy on the outside while staying tender and cheesy inside.
They are quick enough for busy mornings and can also be served for lunch, dinner, or as a savory snack. Enjoy them warm on their own, with a spoonful of yogurt or sour cream, or alongside fresh tomatoes and avocado.
Ingredients
- 3 cups finely shredded cabbage
- 1 medium carrot, grated
- 3 green onions, finely chopped
- 2 large eggs
- ¾ cup shredded mozzarella cheese
- ½ cup all-purpose flour
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon chopped fresh parsley or dill, optional
- 2–3 tablespoons vegetable oil for frying
Optional additions
- ¼ cup grated Parmesan cheese
- ½ teaspoon onion powder
- A pinch of chili flakes
- ½ cup cooked shredded chicken
- Crumbled feta cheese
- Finely chopped bell pepper
Instructions
1. Prepare the vegetables
Remove any tough outer leaves from the cabbage. Cut the cabbage into thin strips, then chop the strips a little more so they are easy to mix and cook.
Place the shredded cabbage in a large bowl. Add the grated carrot, chopped green onions, and fresh herbs if using.
For a softer texture, sprinkle the cabbage with a small pinch of salt and gently massage it with clean hands for about 1 minute. Let it sit for 5 minutes, then squeeze out any excess moisture. This step is optional but helps the patties hold together nicely.
2. Add the eggs and seasonings
Crack the eggs into the bowl. Add the salt, black pepper, garlic powder, paprika, and any other seasonings you enjoy.
Mix everything thoroughly until the vegetables are evenly coated with the eggs.
3. Add the cheese and flour
Stir in the shredded mozzarella cheese. Add the flour gradually, mixing after each addition.
The mixture should be thick and slightly sticky. When you squeeze a small amount in your hand, it should hold its shape without falling apart.
If the mixture seems too wet, add 1 tablespoon of flour at a time. If it seems dry or crumbly, add 1 tablespoon of milk or another beaten egg.
4. Shape the patties
Divide the mixture into approximately 8–10 portions.
Use your hands or a spoon to form each portion into a small, thick patty. Press the mixture together firmly so the cabbage and vegetables stay compact while cooking.
You can make the patties small for a quick breakfast or larger for a more filling meal.
5. Fry until golden
Heat the vegetable oil in a large nonstick skillet over medium heat.
Place the cabbage patties in the hot pan, leaving a little space between them. Do not overcrowd the skillet; cook in batches if necessary.
Cook for about 4–5 minutes on the first side, until the bottom is deeply golden and crisp.
Carefully flip each patty and cook for another 4–5 minutes. Lower the heat slightly if they are browning too quickly. The cabbage should become tender, the eggs should be fully cooked, and the cheese should be melted.
For extra-soft cabbage, cover the pan with a lid for the first 2 minutes after flipping, then uncover it so the outside can become crisp again.
6. Serve warm
Transfer the cooked patties to a plate lined with paper towels if needed. Let them rest for 2 minutes, then serve while warm and cheesy.
Top with extra chopped green onions, parsley, or a little grated cheese.
Serving Ideas
These cabbage and egg patties taste wonderful with:
- Greek yogurt or sour cream
- Garlic yogurt sauce
- Ketchup or chili sauce
- Fresh tomato and cucumber salad
- Sliced avocado
- Fried or poached eggs
- Toast or warm flatbread
Easy Garlic Yogurt Sauce
Mix together:
- ½ cup plain Greek yogurt
- 1 small garlic clove, finely grated
- 1 teaspoon lemon juice
- A pinch of salt
- 1 tablespoon chopped parsley or dill
Serve the cool, creamy sauce alongside the warm crispy patties.
Tips for Perfect Cabbage Patties
- Shred the cabbage finely: Thin cabbage cooks faster and makes the patties easier to shape.
- Do not use very high heat: The outside may burn before the cabbage becomes tender.
- Press the patties gently: Compact patties are less likely to break when flipped.
- Use a nonstick skillet: This helps create a golden crust with less oil.
- Keep the patties medium-sized: Smaller patties are easier to turn and cook evenly.
- Add cheese for extra flavor: Mozzarella makes them stretchy, while Parmesan adds a stronger savory taste.
Storage and Reheating
Store leftover patties in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a dry skillet over medium-low heat for 2–3 minutes per side. You can also warm them in an air fryer at 180°C/350°F for 4–5 minutes.
Avoid microwaving for too long because the patties may become soft rather than crispy.
Final Result
Golden and crispy on the outside, tender and cheesy in the middle, these cabbage and egg breakfast patties are a simple way to turn ordinary vegetables into a comforting and flavorful meal. They are easy to prepare, budget-friendly, and delicious enough to make again and again!
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