- Prepare the vegetables: Finely shred the cabbage and grate the carrot. Chop the green onions into small pieces.
- Combine the ingredients: Place the cabbage, carrot, and green onions in a large bowl. Add the eggs, flour, salt, black pepper, garlic powder, and paprika.
- Mix well: Stir everything together until the eggs coat the vegetables evenly and the mixture holds together when pressed.
- Heat the pan: Add the cooking oil to a large nonstick skillet and heat over medium heat.
- Shape the patties: Scoop portions of the cabbage mixture into the hot pan. Flatten each portion with a spoon to form small oval or round patties.
- Cook the first side: Fry for about 3–4 minutes, until the bottom is golden brown and crisp.
- Flip carefully: Turn each patty over and cook for another 3–4 minutes, until golden and cooked through.
- Add cheese: If using cheese, sprinkle a little over the patties during the final minute and allow it to melt.
- Serve: Transfer the crispy cabbage and egg patties to a plate lined with paper towels to absorb any excess oil. Serve warm.
These are delicious on their own or served with sour cream, yogurt, hot sauce, ketchup, or your favorite dipping sauce. They also make a great quick breakfast, light lunch, or easy vegetable side dish.
Crispy, golden, savory, and packed with vegetables—this is an easy way to make cabbage the star of breakfast! 🥬❤️
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