These cabbage cutlets are a colorful, nutrient-packed alternative to the more traditional potato or meat-based patties. Made with finely shredded cabbage, sweet peppers, carrots, onions, and just enough seasoning to bring everything together, they’re pan-fried until golden and crisp on the outside and remain tender on the inside. Whether you’re craving a hearty vegetarian meal or looking for a flavorful side dish, these cutlets are the perfect choice. They’re especially great for using up leftover vegetables in a creative and delicious way.
This second variation brings an extra dimension to cabbage cutlets by introducing sweet peppers and garlic for depth of flavor. It’s an easy and versatile recipe that’s sure to become a regular in your cooking rotation.
Preparation Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Makes 10–12 cutlets
Cuisine: Eastern European / Vegetarian Home Cooking
Ingredients
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3 cups finely shredded white or green cabbage
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1 medium onion, finely chopped
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1 medium carrot, peeled and grated
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1 sweet bell pepper (any color), finely diced
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1–2 cloves garlic, minced
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2 large eggs
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3 tablespoons all-purpose flour (or chickpea flour for a gluten-free version)
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Salt and black pepper, to taste
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2 tablespoons vegetable oil, for frying
Step-by-Step Cooking Directions
1. Prepare the vegetables
Begin by thoroughly washing the cabbage, carrot, and sweet pepper. Use a sharp knife or mandoline slicer to finely shred the cabbage. Peel and grate the carrot using a box grater. Finely chop the onion and bell pepper. Mince the garlic using a garlic press or the flat side of a knife. Place all vegetables in a large mixing bowl.
2. Season the mixture
Add salt and pepper to taste. You can also sprinkle in a pinch of paprika or ground coriander for extra depth. Let the cabbage sit for 5–10 minutes so that it softens slightly and releases some water.
3. Add eggs and flour
Crack in the eggs and add the flour. Mix thoroughly using a spoon or your hands until everything is evenly combined. The mixture should be moist but able to hold its shape when pressed. If it’s too wet, add another tablespoon of flour.
4. Shape the cutlets
With clean hands, form the mixture into palm-sized patties, pressing firmly to make them compact. You should be able to shape around 10–12 cutlets from the mix.
5. Fry the cutlets
Heat a non-stick skillet or frying pan over medium heat. Add vegetable oil. Once hot, place the cutlets in the pan, leaving space between each. Fry for about 3–4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
6. Serve hot
Serve your cutlets warm, garnished with fresh parsley or dill. They pair wonderfully with sour cream, Greek yogurt, or a light dipping sauce.
Nutritional Information (per cutlet)
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Calories: 85
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Protein: 3g
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Fat: 4g
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Carbohydrates: 9g
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Fiber: 2g
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Sugar: 3g
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Sodium: 150mg
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Vitamin A: 40% DV
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Vitamin C: 45% DV
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Iron: 6% DV
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Calcium: 4% DV
The Origins and Popularity of the Recipe
Cabbage cutlets originate from Eastern European kitchens, where cabbage has long been a staple vegetable thanks to its affordability, storability, and versatility. Dishes like these are beloved across countries like Russia, Ukraine, Poland, and Romania, where they are commonly served during meatless fasts or simply as a tasty, budget-friendly option.
This second variation, which incorporates sweet peppers and garlic, is a more modern interpretation that introduces added layers of flavor, color, and texture—making the dish feel fresher and more vibrant.
Reasons Why You’ll Love This Recipe
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It’s quick and easy, with minimal prep work.
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Made entirely with common pantry vegetables.
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Deliciously crispy on the outside and soft inside.
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Can be enjoyed as a meal, side dish, or snack.
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Ideal for vegetarians and flexible for special diets.
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A clever way to get kids to eat their vegetables.
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Easily doubles or triples for batch cooking.
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Freezer-friendly and reheats beautifully.
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Customizable with spices, herbs, or cheese.
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Great for breakfast, lunch, dinner—or all three!
Health Benefits
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Cabbage is rich in fiber, vitamin C, and cancer-fighting compounds.
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Carrots provide beta-carotene, an antioxidant that promotes eye health.
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Onions and garlic have powerful anti-inflammatory and immune-boosting properties.
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Bell peppers are loaded with vitamin A and C, enhancing skin and immune function.
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Eggs contribute protein and healthy fats.
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These cutlets are pan-fried with minimal oil, making them a lighter alternative to traditional fritters or meat patties.
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Gluten-free adaptation is easy with chickpea or rice flour.
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Naturally vegetarian and can be adapted for low-carb diets.
Serving Suggestions
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Serve with a tangy yogurt or sour cream dip.
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Pair with a fresh tomato and cucumber salad.
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Layer inside pita bread with hummus for a delicious wrap.
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Top with a poached egg for a hearty breakfast.
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Serve alongside mashed potatoes and green peas.
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Dip into a spicy aioli or herbed tahini sauce.
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Pair with roasted vegetables for a nutrient-packed meal.
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Serve with cooked grains like quinoa or bulgur.
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Add a spoon of sauerkraut on the side for a probiotic boost.
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For brunch, pair with avocado toast or a smoothie.
Cooking Tips
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Finely shredding the cabbage ensures it cooks evenly and binds better.
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Letting the cabbage sit with salt for a few minutes helps soften it and draw out moisture.
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Don’t overmix the batter—just combine until it sticks together.
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For a crispier result, coat the patties lightly with breadcrumbs or semolina before frying.
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Use a non-stick skillet or a well-seasoned cast iron pan.
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Cook in batches to avoid overcrowding, which can lead to steaming rather than browning.
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Add herbs like dill, parsley, or cilantro for a fresher taste.
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Adjust seasonings to taste—smoked paprika and cumin also pair well.
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You can refrigerate the uncooked patties for up to a day before frying.
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To reheat, pan-fry again or bake in the oven at 180°C (350°F) for 10 minutes.
Variations to Try
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Cheesy Cabbage Cutlets: Mix in ½ cup shredded cheddar or mozzarella.
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Vegan Option: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water) and vegan mayo.
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Gluten-Free: Replace flour with almond flour, rice flour, or chickpea flour.
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Spicy Version: Add chili flakes, jalapeño, or cayenne pepper.
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Indian-Inspired: Add garam masala, turmeric, and cilantro.
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Asian Style: Include a splash of soy sauce and grated ginger, and serve with dipping sauce.
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Potato Blend: Add 1 boiled mashed potato for a softer, creamier texture.
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Herb-Rich Cutlets: Mix in chopped parsley, dill, mint, or thyme.
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Zucchini-Cabbage Mix: Add grated zucchini for extra moisture and nutrition.
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Pan-Baked: Brush with oil and bake instead of frying for a low-fat version.
Conclusion
These Second Variant Cabbage Cutlets are the perfect blend of tradition and creativity. Bursting with flavor and texture, they make use of simple ingredients you likely already have in your kitchen. With their irresistible crunch and veggie-packed center, they’re a dish you’ll find yourself making again and again. Whether you’re cooking for health, taste, or both—this recipe delivers.
Whip up a batch and enjoy them fresh off the skillet or pack them away for meal-prep perfection. Versatile, affordable, and always satisfying—these cutlets truly check every box.
10 Comprehensive FAQ Section
1. Can I bake the cutlets instead of frying?
Yes! Preheat your oven to 200°C (392°F), place cutlets on a greased or parchment-lined tray, brush lightly with oil, and bake for 20–25 minutes, flipping halfway through.
2. How do I make them vegan?
Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and skip any dairy-based sauces.
3. Can I make these cutlets in an air fryer?
Absolutely. Preheat your air fryer to 180°C (356°F) and cook for 10–12 minutes, flipping halfway through.
4. What if the mixture is too wet?
Add an extra tablespoon of flour or some breadcrumbs to help bind the mix.
5. Can I freeze these cutlets?
Yes, freeze after frying. Let them cool, then store in airtight containers. Reheat in the oven or air fryer.
6. How long do they last in the fridge?
Store in an airtight container for up to 4 days. Reheat in a pan or oven.
7. Are these cutlets kid-friendly?
Yes! They’re soft, mild, and easy to chew. You can also cut them into fun shapes with cookie cutters.
8. Can I use red cabbage?
Yes, but note it may color the mixture purple and result in a slightly firmer texture.
9. Can I add meat to these?
You can add cooked ground meat or shredded chicken for a protein boost. Just reduce some of the veggies to keep balance.
10. What dips go well with cabbage cutlets?
Try sour cream, tzatziki, spicy mayo, tomato chutney, mustard sauce, or even barbecue sauce.