Print

Crispy Stuffed Cabbage Patties: Discover a Tasty Treat!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy Stuffed Cabbage Patties are a delicious treat made with a savory filling of ground beef, cabbage, and cheese, coated in crispy breadcrumbs and served with a creamy garlic dipping sauce.

Ingredients

Scale
  • 4 cups finely shredded cabbage
  • ½ lb ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, grated
  • 1 cup shredded mozzarella cheese
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup breadcrumbs
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¾ teaspoon salt
  • 2 tablespoons fresh parsley, chopped
  • ½ cup all-purpose flour (for coating)
  • 2 large eggs, beaten (for coating)
  • 1 cup panko breadcrumbs (for coating)
  • Vegetable oil, for frying
  • ½ cup mayonnaise (for dipping sauce)
  • ¼ cup sour cream (for dipping sauce)
  • 1 clove garlic, finely minced (for dipping sauce)
  • 1 tablespoon lemon juice (for dipping sauce)
  • 1 tablespoon fresh parsley, chopped (for dipping sauce)
  • Salt and black pepper, to taste (for dipping sauce)

Instructions

  1. Prepare the cabbage: Finely shred the cabbage and place it in a large bowl. Sprinkle with a little salt and let sit for 10 minutes. Squeeze out as much excess moisture as possible using a clean kitchen towel.
  2. Cook the ground beef: Heat a skillet over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns. Add the chopped onion and garlic. Cook until fragrant and the beef is fully cooked. Drain excess grease and let cool slightly.
  3. Prepare the filling: In a large bowl, combine the cabbage, cooked beef mixture, grated carrot, mozzarella, eggs, flour, breadcrumbs, paprika, garlic powder, black pepper, salt, and parsley. Mix until everything is evenly combined.
  4. Shape the patties: Scoop about ¼ cup of the mixture and shape into thick, compact patties. Press firmly so they hold together during frying.
  5. Chill: Place the patties on a lined tray and refrigerate for 15–20 minutes to help them firm up.
  6. Prepare the coating station: Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls.
  7. Coat the patties: Lightly dredge each patty in flour, dip into the beaten eggs, then coat thoroughly with panko breadcrumbs. Press gently so the crumbs adhere.
  8. Heat the oil: Pour about ½ inch of vegetable oil into a large skillet. Heat over medium heat until hot.
  9. Fry until golden: Carefully place the patties into the hot oil, working in batches. Fry for about 3–4 minutes per side until golden brown and crispy. Make sure the patties are heated through and the beef filling reaches 160°F.
  10. Drain: Transfer the cooked patties to a wire rack or paper towel-lined plate to remove excess oil.
  11. Make the dipping sauce: In a small bowl, combine mayonnaise, sour cream, garlic, lemon juice, parsley, salt, and black pepper. Stir until smooth. Refrigerate until ready to serve.
  12. Serve: Arrange the crispy cabbage patties on a serving platter and serve warm with the creamy garlic dipping sauce.

Notes

  • Squeeze the cabbage thoroughly to prevent soggy patties.
  • Allow the cooked beef to cool slightly before mixing it with the eggs.
  • Don’t make the patties too thick; this helps them cook evenly.
  • Chill before breading to help them maintain their shape.
  • Keep the oil at medium heat. Oil that’s too hot will brown the coating before the center heats through.
  • Use panko breadcrumbs for a lighter, crunchier exterior.

Nutrition

Find it online: https://tastydelice.com/crispy-stuffed-cabbage-patties-recipe/