Cheesy Cabbage & Vegetable Patties
Cheesy Cabbage & Vegetable Patties
Ingredients
For the Patties
- 1 cabbage, head
- 2 onions, peeled
- 2 carrots
- 1 zucchini
- 2 tablespoons vegetable oil, for sautéing
- 1/2 cup flour
- 1 cup cheese, grated
- 3 garlic, cloves, crushed
- 2 eggs
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon oregano, dried
- 1/2 cup vegetable oil, for frying
- 1 teaspoon olive oil, for greasing hands
For Serving (Optional)
- 1/2 cup dipping sauce, of choice
Instructions
- 1
Bring a large pot of water to a rolling boil. While the water heats, slice the head of cabbage into approximately 1-inch thick pieces.
⏱️ 5 min
- 2
Carefully place the sliced cabbage into the boiling water. Boil for 15 minutes, or until the cabbage is tender.
⏱️ 15 min
- 3
While the cabbage boils, prepare the other vegetables. Peel and finely chop the two onions. Grate the two carrots and the zucchini.
⏱️ 10 min
- 4
Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 5
Add the grated carrots and zucchini to the pan with the onions. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
⏱️ 10 min
- 6
Once the cabbage is boiled, carefully remove it from the water using tongs or a slotted spoon. Transfer it to a cutting board and finely chop it. Place the chopped cabbage into a large mixing bowl.
⏱️ 5 min
- 7
Add the sautéed onion, carrot, and zucchini mixture from the pan to the bowl with the chopped cabbage.
⏱️ 1 min
- 8
To the vegetable mixture, add the 1/2 cup of flour, 1 cup of grated cheese, the 3 crushed garlic cloves, 2 eggs, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of dried oregano.
⏱️ 3 min
- 9
Wearing gloves (optional, but recommended), thoroughly mix all the ingredients by hand until well combined and a cohesive mixture forms.
⏱️ 3 min
- 10
Lightly grease your hands with olive oil to prevent sticking. Take small portions of the mixture and shape them into round, flattened patties, about 1/2-inch thick and 2-3 inches in diameter.
⏱️ 5 min
- 11
Heat 1/2 cup of vegetable oil in a large frying pan over medium-high heat. Once the oil is hot (a small drop of water should sizzle), carefully place the shaped patties into the pan, ensuring not to overcrowd it. You may need to fry in batches.
⏱️ 2 min
- 12
Fry the patties for 4 minutes on each side, or until they are golden brown and crispy. Adjust heat as needed to prevent burning.
⏱️ 8 min
- 13
Remove the golden-brown patties from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve hot, optionally with your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Cabbage & Vegetable Patties
Ingredients
For the Patties
- 1 cabbage, head
- 2 onions, peeled
- 2 carrots
- 1 zucchini
- 2 tablespoons vegetable oil, for sautéing
- 1/2 cup flour
- 1 cup cheese, grated
- 3 garlic, cloves, crushed
- 2 eggs
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon oregano, dried
- 1/2 cup vegetable oil, for frying
- 1 teaspoon olive oil, for greasing hands
For Serving (Optional)
- 1/2 cup dipping sauce, of choice
Instructions
- 1
Bring a large pot of water to a rolling boil. While the water heats, slice the head of cabbage into approximately 1-inch thick pieces.
⏱️ 5 min - 2
Carefully place the sliced cabbage into the boiling water. Boil for 15 minutes, or until the cabbage is tender.
⏱️ 15 min - 3
While the cabbage boils, prepare the other vegetables. Peel and finely chop the two onions. Grate the two carrots and the zucchini.
⏱️ 10 min - 4
Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 5
Add the grated carrots and zucchini to the pan with the onions. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
⏱️ 10 min - 6
Once the cabbage is boiled, carefully remove it from the water using tongs or a slotted spoon. Transfer it to a cutting board and finely chop it. Place the chopped cabbage into a large mixing bowl.
⏱️ 5 min - 7
Add the sautéed onion, carrot, and zucchini mixture from the pan to the bowl with the chopped cabbage.
⏱️ 1 min - 8
To the vegetable mixture, add the 1/2 cup of flour, 1 cup of grated cheese, the 3 crushed garlic cloves, 2 eggs, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of dried oregano.
⏱️ 3 min - 9
Wearing gloves (optional, but recommended), thoroughly mix all the ingredients by hand until well combined and a cohesive mixture forms.
⏱️ 3 min - 10
Lightly grease your hands with olive oil to prevent sticking. Take small portions of the mixture and shape them into round, flattened patties, about 1/2-inch thick and 2-3 inches in diameter.
⏱️ 5 min - 11
Heat 1/2 cup of vegetable oil in a large frying pan over medium-high heat. Once the oil is hot (a small drop of water should sizzle), carefully place the shaped patties into the pan, ensuring not to overcrowd it. You may need to fry in batches.
⏱️ 2 min - 12
Fry the patties for 4 minutes on each side, or until they are golden brown and crispy. Adjust heat as needed to prevent burning.
⏱️ 8 min - 13
Remove the golden-brown patties from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve hot, optionally with your favorite dipping sauce.
⏱️ 1 min