I grew up watching my grandmother crisp little cabbage patties in a shallow skillet — golden, lightly sweet, and studded with melted cheese. These Vegetarian Cabbage and Cheese Patties are that kind of comfort food: simple, budget-friendly, and quick to pull together on a weeknight. They’re a great way to use leftover mashed potatoes and a friendly way to get kids or picky eaters to enjoy cabbage. If you like easy dairy-forward sides, you might also enjoy some classic cottage cheese and jello recipes that pair well with homey mains.
Why you’ll love this dish
These patties are fast, forgiving, and versatile. The mashed potatoes act as a binder, meaning you don’t need complicated equipment or long prep. They brown up beautifully in a little oil, giving a crisp exterior while the inside stays soft and cheesy. Make them for a casual family dinner, a weekend brunch, or to transform leftovers into a new meal. They’re vegetarian, kid-approved, and easy to stretch into a meatless main when served with a salad or a warm grain.
Step-by-step overview
Before you start: this recipe is a simple mix, shape, and fry workflow. First you combine the shredded cabbage with mashed potatoes, egg, flour, and seasonings. Next, fold in grated Cheddar so each bite has gooey pockets. Heat a skillet with oil, form the mixture into patties, and pan-fry until both sides are deeply golden. Drain briefly and serve warm. Total hands-on time is short — about 20–30 minutes from start to finish depending on how many you make.
What you’ll need
- 1 cup Cabbage (finely shredded)
- 1 cup Mashed potatoes (cold or room temperature works best)
- 1 large Egg
- 1/2 cup All purpose flour
- Salt (to taste)
- Pepper (to taste)
- Oil for frying (neutral oil with a high smoke point)
- 1 cup grated Cheddar cheese
Notes and swaps: If you prefer a lighter binder, try swapping half the All purpose flour for chickpea flour for extra protein. For a tangier edge, use a sharp Cheddar or mix in a tablespoon of plain yogurt. If you’re curious about dairy options and brand choices for similar recipes, see this guide to cottage cheese brands for ideas on texture and flavor profiles that pair with these patties.
Step-by-step instructions
- In a large bowl, combine the cabbage, mashed potatoes, egg, flour, salt, and pepper. Mix with a spoon or your hands until everything is evenly combined and holds together when pressed.
- Stir in the grated Cheddar cheese so it’s distributed throughout the mixture.
- Heat oil in a frying pan over medium heat until shimmering but not smoking. Use enough oil to coat the bottom of the pan.
- Form the mixture into patties about 2–3 inches across, pressing gently so they stick together. Place them carefully in the hot oil. Cook until the bottoms are golden brown, about 3–4 minutes. Flip and cook the other side until golden and the cheese inside is melty, another 3–4 minutes.
- Remove from the pan and drain on paper towels for a minute to release excess oil.
- Serve warm.
Best ways to enjoy it
Serve these patties hot with a dollop of sour cream, plain yogurt, or a zesty herb sauce. They’re excellent on a bed of mixed greens for a light meal, tucked into a sandwich with pickles and lettuce for a portable lunch, or alongside roasted vegetables and a grain like quinoa for a heartier plate. For brunch, top them with a fried egg and a sprinkle of scallions.
Storage and reheating tips
Refrigeration: Cool patties to room temperature, then store in an airtight container for up to 3 days.
Freezing: Flash-freeze patties on a tray until solid, then stack with parchment between layers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Re-crisp in a skillet over medium heat with a splash of oil for 3–4 minutes per side. An oven at 375°F (190°C) for 8–12 minutes also works well to heat through without sogginess. Avoid microwaving if you want to keep a crispy exterior; if you must microwave, follow with a quick pan-sear.
Food safety: Since these patties contain Egg, store promptly and don’t leave at room temperature for more than 2 hours.
Helpful cooking tips
- Squeeze excess moisture from the shredded cabbage using a clean kitchen towel to prevent soggy patties.
- If the mixture feels too loose, add another tablespoon or two of flour until it holds its shape. If too dry, a splash of milk or an extra spoon of mashed potato helps.
- Use a nonstick or well-seasoned skillet and moderate heat to get even browning without burning.
- Make uniform patties by using an ice-cream scoop or a 1/4-cup measure for consistent cook times.
- For extra crunch, dust the formed patties lightly with flour before frying.
Creative twists
- Add finely chopped scallions, dill, or parsley to brighten the flavor.
- Stir in a teaspoon of smoked paprika or a pinch of cayenne for warmth.
- Swap part of the Cheddar for a milder cheese (or a plant-based alternative) to suit dietary needs.
- Make mini patties and serve as party appetizers with toothpicks and dipping sauces.
- For a Mediterranean spin, fold in crumbled feta and chopped sun-dried tomatoes.
Common questions
Q: How long does this take to make?
A: Active assembly and frying usually take 20–30 minutes. If your mashed potatoes are already made, it’s closer to 20 minutes.
Q: Can I make these vegan?
A: Yes—replace the Egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, set 5 minutes) and use a plant-based grated cheese. You may need a touch more flour to help binding.
Q: My patties fall apart—what went wrong?
A: They need enough binder and dryness. Squeeze moisture from the cabbage, ensure mashed potatoes aren’t overly wet, and add a bit more flour or another small egg if necessary. Chill the formed patties for 10–15 minutes before frying to help them hold together.
Q: Are these safe to freeze?
A: Yes. Flash-freeze on a tray, then store in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Q: Can I bake instead of frying?
A: Absolutely. Brush or spray patties with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden.
Conclusion
If you want a straightforward, satisfying meatless option that’s crunchy on the outside and cheesy on the inside, these cabbage and cheese patties are a reliable choice. For another take on cabbage fritters and inspiration from home cooks, check out this recipe roundup from PaleOMG: Eat Your Veggies Series – Cabbage Fritters – PaleOMG.
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Vegetarian Cabbage and Cheese Patties
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy, golden cabbage patties filled with cheesy goodness, these vegetarian cabbage and cheese patties are perfect for a quick weeknight dinner or a delightful brunch.
Ingredients
- 1 cup Cabbage (finely shredded)
- 1 cup Mashed potatoes (cold or room temperature works best)
- 1 large Egg
- 1/2 cup All purpose flour
- Salt (to taste)
- Pepper (to taste)
- Oil for frying (neutral oil with a high smoke point)
- 1 cup grated Cheddar cheese
Instructions
- In a large bowl, combine the cabbage, mashed potatoes, egg, flour, salt, and pepper. Mix with a spoon or your hands until everything is evenly combined and holds together when pressed.
- Stir in the grated Cheddar cheese so it’s distributed throughout the mixture.
- Heat oil in a frying pan over medium heat until shimmering but not smoking. Use enough oil to coat the bottom of the pan.
- Form the mixture into patties about 2–3 inches across, pressing gently so they stick together. Place them carefully in the hot oil. Cook until the bottoms are golden brown, about 3–4 minutes. Flip and cook the other side until golden and the cheese inside is melty, another 3–4 minutes.
- Remove from the pan and drain on paper towels for a minute to release excess oil.
- Serve warm.
Notes
For a lighter binder, swap half the all-purpose flour for chickpea flour. For extra flavor, mix in sharp cheddar or a tablespoon of plain yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American