Delicious vegan cabbage patties made with mushrooms. These patties are made from simple, budget-friendly green cabbage, though you can also use napa cabbage or savoy cabbage — both work great. The cabbage is par-boiled first and then blended, which is what allows the patties to hold their shape without any eggs. Adding a small amount of semolina and flour also helps firm up the cabbage mixture. The spices help balance out the cabbage flavor. You can add mushrooms or leave them out — cremini mushrooms or wild mushrooms both work well. The cabbage patties turn out soft, tender, and delicious, and best of all, they're made from easy-to-find ingredients. This recipe made 12 patties for me.
Ingredients:
- 700 g green cabbage
- 200 g mushrooms (optional)
- 100 g onion
- 50 g semolina
- 1 tbsp. flour
- 1-2 cloves garlic
- spices to taste (I used parsley, khmeli-suneli (Georgian spice blend))
- vegetable oil
- salt, pepper
How to cook vegan cabbage patties
Add the finely chopped mushrooms and cook until done. Season with salt and pepper. If you're making these without mushrooms, skip this step — the sautéed onion alone will add plenty of flavor.
Bring a pot of water to a boil and salt it. Add the green cabbage cut into large chunks and cook for about 12 minutes, or until par-cooked.
Heat vegetable oil in a skillet and add the shaped patties. Pan-fry on the bottom until golden brown.
Flip the patties and cook the other side until golden. Cover with a lid and cook for a few more minutes until done.
The cabbage patties can be served hot or cold. I actually preferred them fully cooled, but that's just personal preference. I served them with vegan mayonnaise. By the way, the site has a recipe for Vegan Mayonnaise. These vegan cabbage patties are soft, tender, and absolutely delicious!
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