Eat Your Veggies Series – Cabbage Fritters
I don’t mean to brag, but I kind of LOVE cabbage. Let’s be clear, though – this is a new love. Very new. Before I really only thought of cabbage as a veggie to use when making cabbage slaw to pair with fish tacos. I also braised it, but that just felt like a lot of work time-wise. But then my friend introduced me to roasting it and my life was forever changed. It’s so stupid easy and so freaking good. And now I stock my fridge with cabbage every single week so I can make roasted cabbage AND cabbage fritters. I know cabbage fritters don’t ooze sex appeal. It doesn’t even ooze modest appeal. Cabbage is that vegetable that doesn’t fully understand what it has to offer. And that’s because it will take on any flavor you add to it. You want it to tasty spicy? It agrees. You want it to be crunchy. It agrees. You want it to be soft and slightly charred? It is the vegetable that is here to make you happy. All this to say – cabbage needs a confidence boost because it needs to understand that it is versatile, it’s delicious, and it deserves a seat at everyone’s table.
And speaking of your table, I’ve decided to do a series that I consider enjoyable called ‘Eat Your Veggies’ and my whole intention, I feel, is quite clear. I want YOU to eat your veggies. It’s pretty easy to get in the same veggie rut week after week. We know our favorites, we know what’s easy to make in a hot minute and what the whole family won’t complain about, so we stick with those options. BUT that can totally lead to nutrient imbalance. It’s so important for us to get a plethora of different veggies in. So my new goal is to help you change up your veggie routine and get out of your rut! I have two series going on at the moment – ‘Eat Your Veggies’ and ‘Meals I Love.’ I’m hoping that both inspire you to cook simple, delicious food, and get you feeling more confident in the kitchen! Now go let cabbage be a butterfly! Let it flap it’s cabbagey wings and fly like it’s never flown before in your kitchen!
Eat Your Veggies Series – Cabbage Fritters
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10-12 fritters 1x
- 250g thinly sliced green cabbage (this is normally about 1/2 a green cabbage, depending on the size you get)
- 1 cup low fat cottage cheese*, blended in a blender until smooth
- 3 eggs
- 2 tablespoons gluten free flour
- a hefty pinch of salt
- 1 teaspoon garlic powder
- 3–4 tablespoons avocado oil
- Add all ingredients (except for the avocado oil) in a bowl and mix to combined.
- Place a large nonstick pan over medium heat. Add the oil and let the oil get pretty hot. Use an ice cream scoop to scoop out 1/3-1/2 cup of the cabbage mixture and place in the oil, press down with a spatula to flatter slightly, and cook for 3-5 minutes per side, until the fritter becomes golden brown. Set aside to drain on a paper towel and then cook the remaining batches. I worked in 3 batches. Batter should make 12 fritters.
*If you want to stick with dairy free, simply remove the cottage cheese and add 2 more tablespoons of the flour. I like the cottage cheese for extra protein, but that’s just me!
- Serving Size: 1 fritter
- Calories: 41
- Fat: 1.6g
- Carbohydrates: 2.8
- Protein: 4.3
What I Used To Make This Recipe:
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Oh, Hi! I’m Juli.
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13 thoughts on “Eat Your Veggies Series – Cabbage Fritters”
These look really great! What about using something like Kite Hill Dairy Free Ricotta instead of the cottage cheese? Thanks for sharing awesome recipies!
I would think that would work great!!
Love this series!! Can’t wait to try the recipe. Thanks for sharing!
What, what?! Looks so simple, i have all the ingredients and will be making these tomorrow!!!! I personally get grossed out by cottage cheese texture but lucky for me a fabulous person also recently posted about whipping it! So i may try that with these lil fritters. Have a great night!
I made these last night as a side dish for stir fry and WOW! They are delicious! Love that it’s an easy way to get more veggies and protein into my diet! Thank you!
What did you use as your main dish?
These look so good! I’m excited about this series. Any reason for the low fat cottage cheese? I usually buy the regular Good Culture brand. Thanks
that’s just what i used, but any cottage cheese will do!!
Do you have a sodium count for any of your recipes?
Made these for a side dish tonight. So easy and I also love cabbage!!! It’s the best. Just discovered they make lactose free cottage cheese, so I’m going to repeat this next week! Also, I like this eat your veggies thing because I need to branch out from roasted broccoli every darn night – thanks!
These are HELLA good. Just made a batch, sad I didn’t triple it because my husband and teenage kids all loved them. Really versatile, could work with many dishes but we just ate them as a great snack with a little drizzle of Japanese bbq sauce. Thank you!
OMG! These are MAAAHHHVALOUS!! My husband doesn’t like cabbage and he didn’t even know it was cabbage! Love it when I get him to eat veggies he claims he doesn’t like! Still haven’t found a way to disguise beets, tho! LOL
Congratulations! The cabbage fritters recipe appeared in Mark Sisson’s Marks Daily Apple New and Noteworthy blog Edition 218-Published on April 21, 2023.
I have made them and they are delicious!