Name: Easy Spicy Harissa Cabbage Cakes
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1/2 a head of a small cabbage; 1/2 a yellow onion; 1 inch fresh ginger chunk (2 teaspoons grated); 3 garlic cloves (2 teaspoons grated); 2 tsp harissa; 3 tbsp. olive oil; 1 large russet potato ((boiled for 40 minutes or baked at 400 degrees for 35 minutes or until tender))

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If you’re looking for a simple cabbage recipe that’s anything but boring, these spiced cabbage cakes are about to become your new favorite. Made with pantry-staple ingredients like cabbage, potato, garlic, and ginger—and kicked up with a touch of harissa—this recipe proves that comfort food can be both bold and nourishing.

Two plates with Delicious spiced cabbage cakes with some sautéed cucumbers on gray plates with a green napkin.

Perfect as a light dinner, a savory snack, or even a brunch side, these baked cabbage cakes are golden on the outside, tender on the inside, and loaded with flavor in every bite. They can be baked, pan-fried, or air-fried. And, they are proof that “budget-friendly” doesn’t have to be “boring”!

These Cabbage Cakes are the result of a “clean out the fridge” experiment that turned out so scrumptious. And, my guy, mom, and sis would agree.

I found half a head of cabbage in my fridge and wanted to make something unique with it, other than soup or sauté. So, I paired it with a cooked potato, vibrant North African Harissa, and a few other pantry staples to make these fun, economical, and tasty cabbage cakes!

Why You’ll Love These Cabbage Patties

So Flavorful: Harissa balances beautifully with onion, ginger, and garlic.
Low Effort, High Reward: Using a pre-cooked potato as a binder makes these come together in a flash.
Texture Heaven: Soft and pillowy on the inside and slightly crispy on the outside.
Economical: With grocery prices soaring, this recipe uses budget-friendly ingredients.
Quick to make: These cabbage fritters are ready in about 45 minutes. Out of that time, the active prep/cook time is about 15 minutes; you can plop them in the oven for the next 30 minutes and prep a salad and some protein, read a book, and enjoy your favorite beverage during that time.

The Ingredients

Cabbage: Finely chopped (the thinner the cabbage is chopped, the better this holds together. If you have a vegetable shredder/chopper, feel free to use that).
The Fusion Flavors: Onion, ginger, and garlic are the holy trinity of most Sri Lankan dishes. I combined these with powdered harissa for a delicious blend.
Russet Potato: Boiled and mashed. You could also use a baked potato if you have one on hand. This is our binder instead of eggs, which keeps this a plant-based recipe.
Olive Oil: For sautéing the onion and cabbage. You will also need some more cooking spray or olive oil to spray on./brush on the cabbage cakes before baking them.
Salt & Pepper: To unite all the flavors.

Making a saute with cabbage, onon, ginger, garlic, and spice in a large skillet.

How to Make Harissa Cabbage Cakes

Step 1: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Add the onion, ginger, and garlic, and sauté for about 5 minutes, until fragrant and softened.

Step 2: Cook the Cabbage

Add the chopped cabbage and harissa to the pan. Stir well so all the ingredients mix well. Cover and sauté for another 5 minutes, until the cabbage softens and cooks down.

Step 3: Mash & Mix

Peel the boiled potato and place it in a large bowl. Using a fork, mash it well. Transfer the cabbage mixture to the bowl. Then season generously with salt and black pepper. Mix the mashed potato and sauteed cabbage. Mix until everything comes together into a thick, moldable mixture. If the mixture doesn’t hold well, add a tablespoon of flour.

Mixing the sauteed cabbage with the cooked and mashed potato IN A LARGE BOWL.

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Step 4: Form the Cakes

Using your hands, form the mixture into small patties or cakes.

Step 5: Cook Until Golden

Pre-heat your oven to 375°F (190°C). Place the cabbage cakes on a foil-lined baking tray. Spray them generously with oil and bake them for 30 minutes. Remove them from the oven when done, and let them cool for about 10 minutes, then use a spatula to pick them up and plate them.

Alternatively, if cooking these on a stove top, heat a lightly oiled skillet over medium heat. Cook the cabbage cakes for 7-10 minutes per side, until golden brown.

Expert Recipe Tip:
• If your mixture feels a bit too loose to form into cakes, let it chill in the fridge for 20 minutes before shaping. The starch in the potato will firm up, making them much easier to flip!
• Love heat? Add a pinch of chili flakes or extra harissa

Serving Suggestions

These nutrient-dense cakes are delicious on their own, but I love serving them with sautéed cucumbers, chickpea salad, or roasted vegetables.

These can also be enjoyed drizzled with some sweet chili sauce or a dollop of sour cream or Greek yogurt (or coconut yogurt for a vegan version) mixed with a squeeze of lime.

They also make a fantastic “burger” patty for a vegetarian slider or tucked into pita bread, along with some lettuce and cauliflower sauce.

These can also be paired with roasted chicken or these Easy Za’atar Turkey Meatballs.

My guy and I sometimes do a movie night charcuterie, and these are a great addition to it, along with some celery, carrots, mixed nuts, cheese, and chutney.

Easy tasty cabbage potato cakes on a gray plate with cucumber and pea salad.

Synopsis

Cabbage often gets overlooked, but recipes like these delicious cabbage cakes show just how comforting and exciting it can be. With warming spices, simple ingredients, and a satisfying texture, this dish is proof that cabbage recipes can be fun for adults and kids!

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