These vegan cabbage patties are a comforting and flavorful plant-based dish that turns simple vegetables into something truly satisfying. With a crisp golden exterior and a tender, savory center, they are perfect for dinner, lunch, or even a wholesome snack. Made with nourishing ingredients like cabbage, carrots, quinoa, and chickpea flour, these patties are both filling and nutritious while remaining easy to prepare.

Why You’ll Love This Recipe

These cabbage patties are simple to make and rely on everyday pantry staples. They are completely plant-based, naturally dairy-free, and packed with fiber and protein. The combination of spices adds warmth and depth, while the cabbage provides a subtle sweetness and pleasant texture. You can pan-fry, bake, or air-fry them depending on your preference, making this recipe flexible and convenient for any kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups shredded cabbage
1 cup grated carrots
1 cup cooked quinoa or cooked rice
1/2 cup chickpea flour
1/4 cup nutritional yeast
2 tablespoons ground flaxseeds
6 tablespoons water
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons chopped fresh parsley
3 tablespoons olive oil, for cooking

Directions

In a small bowl, combine the ground flaxseeds with the water and stir well. Set aside for 5 minutes until the mixture thickens and forms flax eggs.

In a large mixing bowl, add the shredded cabbage, grated carrots, cooked quinoa or rice, chickpea flour, nutritional yeast, prepared flax eggs, minced garlic, onion powder, smoked paprika, ground cumin, salt, pepper, and chopped parsley. Mix thoroughly until everything is evenly combined and the mixture holds together when pressed.

Using your hands, scoop out a portion of the mixture and shape it into a patty about 1/2 inch thick. Repeat until all the mixture is used.

Heat the olive oil in a large skillet over medium heat. Place the patties in the skillet, leaving space between each one. Cook for 4 to 5 minutes per side, or until golden brown and crisp.

Transfer the cooked patties to a plate lined with paper towels to absorb excess oil. Serve hot.

For baking, preheat the oven to 375°F (190°C) and place the patties on a lined baking sheet. Bake for 20 to 25 minutes, flipping halfway through. For air frying, cook at 375°F (190°C) for about 12 to 15 minutes, turning once.

Servings and timing

This recipe makes about 10 patties.

Prep time: 15 minutes
Cooking time: 15 to 20 minutes
Total time: about 30 to 35 minutes

Variations

You can replace quinoa with cooked brown rice, bulgur, or millet for a slightly different texture. Add finely chopped green onions or fresh cilantro for extra flavor. For a spicier version, include 1/4 teaspoon chili powder or crushed red pepper flakes. If you prefer a firmer patty, add an extra tablespoon of chickpea flour.

Storage/Reheating

Store leftover patties in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat until heated through and crisp again. They can also be reheated in the oven at 350°F (175°C) for about 10 minutes or in an air fryer for a few minutes. These patties can be frozen for up to 2 months; thaw in the refrigerator before reheating.

FAQs

Can I make these patties gluten-free?

Yes, this recipe is naturally gluten-free as long as the quinoa or rice you use is certified gluten-free.

Can I bake these instead of frying?

Yes, baking works very well and results in a lighter patty with less oil.

What can I serve with vegan cabbage patties?

They pair well with salads, roasted vegetables, wraps, or a simple plant-based dipping sauce.

Do these patties hold together well?

Yes, the flax eggs and chickpea flour help bind the mixture so the patties stay intact.

Can I prepare the mixture ahead of time?

You can prepare the mixture up to 24 hours in advance and store it covered in the refrigerator before shaping and cooking.

Can I freeze the patties before cooking?

Yes, shape the patties and freeze them on a tray, then transfer to a freezer-safe container. Cook directly from frozen with slightly longer cooking time.

Is nutritional yeast necessary?

Nutritional yeast adds a savory flavor, but you can omit it if needed. The patties will still taste good.

Can I use red cabbage instead of green cabbage?

Yes, red cabbage works well and adds a slightly different flavor and color.

How do I keep the patties from being soggy?

Make sure the skillet is hot before cooking and avoid overcrowding the pan.

Are these patties suitable for kids?

Yes, they have mild flavors and a pleasant texture that many kids enjoy.

Conclusion

Vegan cabbage patties are a wonderful way to transform simple vegetables into a hearty and delicious meal. Easy to customize and suitable for different cooking methods, they fit perfectly into a balanced plant-based lifestyle. Whether enjoyed fresh off the skillet or reheated the next day, these patties offer comfort, nutrition, and great flavor in every bite.

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