These easy Cabbage Fritters are a delicious vegetarian dish that can be a main dish or side dish. This version is oven-baked with a gluten-free option.

Cabbage fritters stacked on a white plate, topped with sour cream.

Everyone loves a good potato fritter.

Sometimes though, you want that great crisp texture without the extra fat or carbs. Enter cabbage!

This amazing veggie bakes up into amazing fritters you can serve with all your favorite toppings.

Why You Need This Recipe

  • Oven baked, these still offer that great texture you’re looking for without excess fat.
  • The food processor makes quick work of shredding.
  • Make these for a special occasion such as New Year’s Day or any other holiday.

Key Ingredients

Ingredients to make cabbage fritters in small bowls on a white surface.

Cabbage is a vegetable that is easy to find and budget-friendly in most parts of the world. You can use green or red cabbage in this recipe, but I like using green cabbage the most. You can buy whole cabbage or shredded cabbage for this recipe.

Carrots offer natural sweetness and extra crunch and color.

Eggs hold everything together and add a bit of protein.

Flour works with the egg to keep the fitters in shape. Use gluten-free flour if you are on a gluten-free diet. I like the Bob’s Red Mill Gluten-Free Flour, but you could also try almond flour or chickpea flour instead of all purpose flour.

Seasonings include garlic powder, salt, and pepper.

Recipe Steps

Photo collage of making and baking cabbage fritters.

Step One

Preheat the oven. Then line a baking sheet with parchment paper and spray it lightly with cooking spray.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Combine all ingredients in a large mixing bowl.

Step Three

Use a scooper or your hands to form balls using the cabbage mixture and then press them gently into fritter shapes on your prepared baking sheet.

Step Four

Bake until crispy, flipping over halfway through for even browning.

I hope your family agrees that this easy recipe is as good as potato pancakes!

A hand dipping a baked cabbage fritter into sour cream.

Recipe Tips & Substitutions

  • The easiest way to shred the vegetables for the fritters is to place the chopped cabbage, carrots and onion in a food processor fitted with the “S” blade. You can also use the shredding disk. Run on high for 15-20 seconds or until the veggies are uniformly shredded. Alternatively, you can use a cheese grater to grate the veggies into a large bowl. 
  • If you prefer to fry the fritters, then you’ll need to heat a few tablespoons of olive oil in a skillet, large frying pan, or griddle over medium heat or medium-high heat. Cook each fritter for about 3-4 minutes per side in the hot oil until you’ve cooked all of them. Lay them on a plate with a clean paper towel to get rid of any excess oil.
  • These cabbage fritters are best served on the day they are made. They do not store or freeze well. 
  • Other dips that go well with these fritters include a sweet chili sauce, tomato ketchup, aioli, or mayonnaise. 

Recipe FAQs

Can I make these fritters ahead of time?

These are best served fresh. I haven’t found a great way to save the cabbage patties, they simply don’t have that great texture if they are stored and re-heated. But, you can save time by shredding the vegetables ahead of time, storing in an airtight container, and then assembling the fritters on the day you want to make them.

Can these be made gluten-free?

Definitely! I like using Bob’s Red Mill One-to-One Gluten-Free Baking Flour to use in place of all-purpose wheat flour.

Can I make these in the air fryer?

Yes! Try baking them in the air fryer at 375F for 8 minutes. Flip and then cook for another 6-8 minutes until golden brown. You may need to cook them in batches so they aren’t overcrowded in your air fryer basket.

Can I make these without eggs?

Yes, but you’ll need an egg replacer to make these as vegan cabbage fritters. I have not tested this recipe without eggs.

cabbage fritters served on plate with sour cream and fork.

More Cabbage Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Cabbage fritters stacked on a white plate, topped with sour cream.

Baked Cabbage Fritters

These easy Cabbage Fritters are a delicious vegetarian dish that can be a main dish or side dish. This version is oven-baked with a gluten-free option.

  • Total Time: 40 minutes
  • Yield: 3 servings 1x

Ingredients

Units Scale
  • Nonstick cooking spray
  • 1/2 medium green cabbage, shredded (about 1416 ounces or 67 firmly packed cups)
  • 2 medium carrots, shredded or grated
  • 1/2 yellow onion, shredded or grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 large eggs, lightly beaten
  • 1/3 cup all-purpose flour (use a gluten-free flour blend for gluten-free diets)
  • 56 fresh chives, chopped
  • 1/3 cup sour cream (optional, for serving)

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.  Spray the top of the paper lightly with nonstick cooking spray. Set the baking sheet aside. 
  2. In a large mixing bowl, combine the shredded cabbage, carrots, onion, garlic powder, salt, pepper, eggs, and flour.
  3. Use your hands or a spatula to gently combine the cabbage mixture.
  4. Then, use your hands or an ice cream scoop to form a ball with the mixture. Gently press each ball until it is thin like a patty. Lay each patty on the baking sheet until you’ve used up all the mixture.
  5. Bake the cabbage fritters for 20 minutes total, stopping halfway to flip each patty during the baking process.
  6. The fritters should start to turn a golden brown when they are done cooking.
  7. Serve warm with the chives sprinkled on top, with the sour cream on the side as an optional dipping sauce.

Notes

  1. The easiest way to shred the vegetables for the fritters is to place the chopped cabbage, carrots and onion in a food processor fitted with the “S” blade. You can also use the shredding disk. Run on high for 15-20 seconds or until the veggies are uniformly shredded. Alternatively, you can use a cheese grater to grate the veggies. 
  2. If you prefer to fry the fritters, then you’ll need to heat a few tablespoons of oil in a skillet or griddle. Cook each fritter for about 3-4 minutes per side until you’ve cooked all of them.  
  3. These cabbage fritters are best served on the day they are made. They do not store or freeze well. 
  4. Other dips that go well with these fritters include a sweet chili sauce, ketchup, aioli, or mayonnaise. 

Keywords: baked cabbage fritters, cabbage and carrot fritters, low carb fritters

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