Cabbage Fritters

If you’re looking for fun new cabbage recipes or want to try a new savoury pancake recipe, then you have to try these tasty cabbage fritters!  

They are easy to make, fun to eat.  Make up a batch to have on hand for a quick and easy lunch or snack.

Cabbage is packed with vitamins C and K1, folate, calcium, magnesium, manganese and potassium while the egg adds some bioavailable protein, choline and selenium.   


One serve provides 160 calories, 10 g protein, 5 g fat, 13 g of net carbs and P:E = 0.5.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  


Recipe makes 8 small fritters.  

  • 250 g finely chopped cooked cabbage 
  • 1 small egg 
  • 1 tablespoon coconut flour
  • Salt and garlic powder (optional)
  • Coconut oil for frying


  • Place the cabbage, coconut flour, and seasoning (if using) into a food processor, pulse 3-4 times or until well mixed.  You might even be able to find pre-shredded cabbage at your supermarket to make this recipe even quicker and easier. 
  • Add the egg and pulse an additional 3-4 times to completely combine. Be careful to avoid chopping the cabbage too finely. The mixture should be thick and sticky.
  • Heat a frying pan to low heat with a scant amount of coconut oil. 
  • Spoon the cabbage mixture into golf ball size balls and flatten into a patty shape. You should have enough mixture for 8 patties.
  • Pan-fry the patties until golden brown on both sides. 
  • Serve the patties plain or add toppings such as sour cream, fresh chives or other herbs you enjoy.

Suitable for 

This recipe is featured in the following recipe books optimised for nutrient density.  Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.   

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