Ever had one of those evenings when there’s leftover potatoes staring at you from the fridge—and a stubborn little bundle of cabbage too? That’s precisely how I stumbled into making potato cakes with cabbage filling, years ago. My mum swore by these on busy school nights (and, all right, she still pulls them out at family get-togethers). Sometimes we even eat them cold, straight from the container during midnight fridge raids. Weirdly, I think the dog likes the smell but hates the texture. Dogs, eh?
Why You’ll Love This Potato-and-cabbage Mash-Up
I make this when we’re low on groceries or budget’s tight—or, honestly, when everyone’s feeling peckish but not in the mood for a full old-school dinner. My family goes a bit mad for these; my younger sister even tries to claim the last one by hiding it behind the juice cartons (I see you, Emma). Plus, these use up those odds and ends you’ve definitely got lying about. The only slightly annoying bit is trying to keep the mashed potatoes from going too gloopy, but after a few tries, it mostly turns out fine—mostly.
What You’ll Need (and Some Swaps)
- 3 medium potatoes (about 450g)—I prefer floury ones, but if you’ve only got waxy, just use ’em
- 2 cups shredded cabbage—Savoy’s awesome, but plain green cabbage or even kale works in a pinch
- 1 small onion, finely chopped
- 1 large egg (if you’re out, two tablespoons of plain yogurt actually hold everything together okay—thanks Aunt June)
- 3/4 cup plain flour (though some days, I just use oats blitzed in the blender—less fuss)
- 1/2 teaspoon salt, plus a pinch for boiling the potatoes
- 1/4 teaspoon ground black pepper
- Vegetable oil for frying (about 2 tablespoons, but measure with your heart)
- Optional: a handful of grated cheddar, if you want it extra comforting—or a bit of smoked paprika
How To Make Potato Cakes with Cabbage Filling
- Pile the potatoes into a saucepan, cover with cold water, and add a good pinch of salt. Boil until soft enough to mash (usually about 15–20 minutes—don’t trust the clock, poke them and see).
- While potatoes are boiling, heat a dash of oil in a skillet. Toss in the chopped onion; cook for 3–4 minutes until it smells lovely but isn’t brown. Chuck in the shredded cabbage and cook until soft (about 8 minutes). I always taste a little here—mostly because I’m impatient.
- Drain the potatoes well (and I mean well, or else you’ll end up with gluey mash). Mash them up until smoothish—some lumps are fine; rustic, you know?
- Mix the mashed potatoes with salt, pepper, and the egg (or yogurt). Stir in the flour gradually; you want a dough you can pick up, but not too dry.
- Scoop out about half the potato mix and set aside. In what’s left, mix in your cabbage and onion (plus cheese if you’re into that). This is the filling, obviously.
- Dust your hands with a bit more flour—really helps here. Take a big tablespoon of the plain potato mix, flatten it into a pancake in your palm. Spoon some veggie filling in the center, then sort of fold up the edges and squish them closed, making a fat little patty. Flatten it slightly. Don’t panic if they look a bit weird, they’ll taste good.
- Repeat with the rest—this is where everyone around usually starts hovering. On second thought, make extras.
- Heat a splash of oil in a non-stick frying pan over medium heat (if you don’t have non-stick, just watch carefully so nothing sticks.). Fry the cakes, a few at a time, about 3 minutes a side until golden and crisp. Sometimes they get a bit wonky shaped; that’s character.
Notes from My Kitchen (AKA The School of Hard Spatulas)
- Once, I tried skipping the flour entirely and, although not tragic, the cakes fell apart everywhere. So don’t do that (unless you like eating potato mush with a spoon, which, hey, no judgement).
- You can make these smaller for snacks or big for sandwiches—my friend swears by putting a little mustard on them.
- If it gets a bit sticky when forming, wet your hands lightly. Confession: I usually forget this and end up sticky anyway.
Tinkering With It—Variations I’ve Tried (and One I Regret!)
- Adding a handful of bacon bits to the filling—oh man, that went over well.
- Swapping in sweet potato for half the regular potato (works nicely, tastes sweeter, though a bit orange-messy).
- One time I tried red cabbage. It looked a bit strange and, actually, the flavor was a bit too strong for me, but maybe you’ll love it?
Do You Really Need All That Equipment?
I use a potato masher, but honestly, you can just use a fork and a bit of elbow grease. If you don’t have a non-stick pan, just lower the heat and oil it well—though I may have resorted to oven-baking these once, and they do work, just turn them halfway or they get one pale side.
Storing Leftovers (If There Are Any)
Pop any leftovers in an airtight tub in the fridge. They’ll last about 3 days but, though honestly, in my house, they never see the morning. You can reheat in the oven or even eat cold, which sounds odd, but try it once!
How We Serve These—A Family Habbit
I usually serve with a dollop of sour cream and a sprinkle of fresh chives (my youngest likes them with ketchup—kids, huh). Sometimes, we’ll have them with a fried egg and call it brunch—works on a lazy Sunday. And if there’s soup on the stove, I guarantee someone’s dunking a cake in their bowl before the night’s over.
My Hard-Earned Pro Tips (Read Before You Start!)
- I once tried rushing the cooling step and the hot mash just melted everything together—give your potatoes a minute to cool or you’ll regret it (learned that the messy way).
- Actually, I find it works better if you taste the filling before enclosing it—seasoning can be a bit iffy otherwise.
- The first one always sticks for me; don’t ask why. So I tend to use that as the Cook’s Treat.
Your (Frequently!) Asked Questions
-
Can you freeze potato cakes with cabbage?
Technically yes! But the texture gets a bit odd—sort of rubbery. I’d rather just keep leftovers in the fridge and eat them soon. -
Help! They’re falling apart in the pan?
Ah, that’s classic. Probably needed a little more flour in the mix, or chill them for a few before frying. Or honestly, squish them back together as you fry—no one’s judging. -
Can I prep these ahead?
You can shape them and keep in the fridge, covered, for up to a day. Fry just before serving for best results. One time I tried leaving them longer and they went a tad grey. Still tasty though. -
What else can I put inside?
Whatever you’ve got, really—bits of ham, a scoop of leftover cooked veg, even a smidge of curry paste (that’s thanks to my flatmate Rob).
Anyway, I could ramble on, but if you run short on time, just mash, stuff, and fry. Don’t overthink it. That’s the magic of humble potato cakes with cabbage—they’re forgiving, filling, and well, just homey as can be.
Ingredients
- 3 medium potatoes (about 450g)—I prefer floury ones, but if you’ve only got waxy, just use ’em
- 2 cups shredded cabbage—Savoy’s awesome, but plain green cabbage or even kale works in a pinch
- 1 small onion, finely chopped
- 1 large egg (if you’re out, two tablespoons of plain yogurt actually hold everything together okay—thanks Aunt June)
- 3/4 cup plain flour (though some days, I just use oats blitzed in the blender—less fuss)
- 1/2 teaspoon salt, plus a pinch for boiling the potatoes
- 1/4 teaspoon ground black pepper
- Vegetable oil for frying (about 2 tablespoons, but measure with your heart)
- Optional: a handful of grated cheddar, if you want it extra comforting—or a bit of smoked paprika
Instructions
-
1Pile the potatoes into a saucepan, cover with cold water, and add a good pinch of salt. Boil until soft enough to mash (usually about 15–20 minutes—don’t trust the clock, poke them and see).
-
2While potatoes are boiling, heat a dash of oil in a skillet. Toss in the chopped onion; cook for 3–4 minutes until it smells lovely but isn’t brown. Chuck in the shredded cabbage and cook until soft (about 8 minutes). I always taste a little here—mostly because I’m impatient.
-
3Drain the potatoes well (and I mean well, or else you’ll end up with gluey mash). Mash them up until smoothish—some lumps are fine; rustic, you know?
-
4Mix the mashed potatoes with salt, pepper, and the egg (or yogurt). Stir in the flour gradually; you want a dough you can pick up, but not too dry.
-
5Scoop out about half the potato mix and set aside. In what’s left, mix in your cabbage and onion (plus cheese if you’re into that). This is the filling, obviously.
-
6Dust your hands with a bit more flour—really helps here. Take a big tablespoon of the plain potato mix, flatten it into a pancake in your palm. Spoon some veggie filling in the center, then sort of fold up the edges and squish them closed, making a fat little patty. Flatten it slightly. Don’t panic if they look a bit weird, they’ll taste good.
-
7Repeat with the rest—this is where everyone around usually starts hovering. On second thought, make extras.
-
8Heat a splash of oil in a non-stick frying pan over medium heat (if you don’t have non-stick, just watch carefully so nothing sticks.). Fry the cakes, a few at a time, about 3 minutes a side until golden and crisp. Sometimes they get a bit wonky shaped; that’s character.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
245 caloriescal
Protein:
6 gg
Fat:
8 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
36 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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