Description
Delicious and versatile cabbage patties made with tender boiled cabbage, sautéed onions, herbs, and semolina, offering three cooking options: pan-fried, baked, or air-fried for a crispy, golden finish. Perfect as a snack, appetizer, or side dish, these patties are flavorful, easy to prepare, and can be customized to your preferred cooking method.
Ingredients
Main Ingredients
- 26 oz cabbage, thinly sliced
- 2 onions, chopped
- 2 eggs
- ⅓ cup semolina (plus extra if needed)
- 2 garlic cloves, crushed
- ¼ cup parsley, chopped
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying or baking
Instructions
- Cook the cabbage: Bring a large pot of salted water to a boil. Add the thinly sliced cabbage and cook for 7 to 8 minutes until tender. Drain thoroughly and let it cool slightly. Squeeze out any excess moisture from the cabbage to prevent soggy patties.
- Prepare the onion mixture: Heat 1 to 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onions and cook for 5 to 6 minutes until soft and golden. Stir in the crushed garlic and cook for an additional minute. Remove from heat and let cool slightly.
- Make the mixture: In a large mixing bowl, combine the drained cabbage, cooked onions with garlic, chopped parsley, eggs, semolina, thyme, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- Adjust consistency: If the mixture feels too wet, add an extra tablespoon of semolina. Allow the mixture to rest for 10 minutes so the semolina can absorb excess moisture, making it easier to form patties.
- Shape the patties: Using your hands or a spoon, form small patties approximately 2 to 3 inches in diameter.
- Choose cooking method: Select one of the following to cook your patties to golden perfection.
- Pan-Fried (Classic method): Heat 2 to 3 tablespoons of oil in a large nonstick pan over medium heat. Fry the patties for 2 to 3 minutes on each side until golden and crispy. Remove and drain on paper towels.
- Baked: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush or spray with oil. Arrange the patties in a single layer, brush the tops lightly with oil, and bake for 20 to 25 minutes, flipping halfway through, until crisp and golden.
- Air Fryer: Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with oil. Place the patties in a single layer inside the basket and air fry for 10 to 12 minutes, flipping the patties halfway through cooking, until they are golden and crispy on the outside.
Notes
- Squeezing out excess water from the cooked cabbage is crucial to prevent soggy patties.
- Semolina helps bind the mixture and absorb moisture; adjust quantity as needed.
- Use oil sparingly for a lighter version by opting for baking or air frying.
- These patties can be served hot or at room temperature as a snack or side dish.
- Parsley and thyme provide fresh herbal flavors but can be substituted with other herbs like dill or cilantro.
- Make sure to flip patties gently to keep them intact during frying, baking, or air frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: Mediterranean
