Crispy Cabbage and Egg Rolls

Ingredients

• 4 cups finely shredded green cabbage

• 3 large eggs

• ½ small onion, finely chopped (optional)

• ½ cup all-purpose flour

• 2 tbsp cornstarch (optional, for extra crispiness)

• 2 garlic cloves, minced

• 2 tbsp chopped fresh parsley or green onions

• ½ tsp salt, or to taste

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp garlic powder

• 2–3 tbsp cooking oil, for frying

Full cooking instructions

Step 1 — Prepare the cabbage

Wash the cabbage and shred it finely. If it is very watery after washing, pat it dry with a clean kitchen towel. Place it in a large mixing bowl.

Step 2 — Add the eggs

Crack the eggs into a separate bowl and whisk until combined. Pour them over the shredded cabbage and mix thoroughly.

Step 3 — Add the seasonings

Add the chopped onion, minced garlic, parsley, salt, black pepper, paprika, and garlic powder. Mix well so the seasoning coats the cabbage evenly.

Step 4 — Add flour

Stir in the flour and optional cornstarch. Mix until the ingredients hold together when pressed. If the mixture is too wet, add another tablespoon of flour.

Step 5 — Shape the patties

Take a handful of the mixture and shape it into small oval patties or short rolls, pressing gently so they hold together. Avoid making them too thick, or the center may take longer to cook.

Step 6 — Fry until golden

Heat the oil in a nonstick skillet over medium heat. Place the patties in the pan without overcrowding.

Cook for approximately 3–5 minutes per side, turning carefully, until both sides are golden brown and the cabbage is tender. Cook in batches, adding a little more oil as needed.

Make sure the egg mixture is fully cooked through before serving.

Step 7 — Drain and serve

Transfer the cooked cabbage patties to a paper-towel-lined plate to remove excess oil. Serve hot with garlic yogurt sauce, sour cream, ketchup, or your favorite dipping sauce.

Quick recipe summary

Nutrition information

Estimated per serving, assuming 4 servings and moderate oil absorption, excluding dipping sauce.

Actual nutrition varies with the amount of oil absorbed and the size of the patties.

Nut information and allergens

• Nuts: No peanuts or tree nuts are included in this recipe as written.

• Eggs: Contains eggs.

• Gluten: Contains wheat flour. Substitute a suitable gluten-free flour blend if needed.

• Dairy: The patties are dairy-free unless you add a dairy-based dipping sauce.

• For a nut allergy, check all packaged ingredients and avoid cross-contact during preparation.

Tips for extra crispy cabbage patties

• Shred the cabbage finely so the patties hold together.

• Remove excess moisture before mixing.

• Use medium heat to brown the outside without leaving the center undercooked.

• Do not overcrowd the skillet.

• For a lighter option, air-fry at 375°F (190°C) for approximately 12–16 minutes, turning halfway and lightly brushing or spraying with oil.

Serving idea: Enjoy these crispy cabbage and egg patties with fresh salad and a creamy garlic-yogurt dip for a simple, satisfying meal.