These Potato Cakes with Cabbage Filling are crispy on the outside, soft on the inside, and stuffed with a savory veggie filling. They’re hearty, flavorful, and perfect for a cozy lunch or dinner.
This dish takes humble ingredients like potatoes, cabbage, carrots, and onions and turns them into something special. Inspired by traditional Ukrainian cooking, cabbage-stuffed potato cakes combine creamy mashed potatoes with a savory cabbage mixture, then pan-fried until golden. The potato dough is tender yet sturdy enough to hold the flavorful filling, while pan-frying gives each cake a golden, crunchy crust. They’re simple to make, budget-friendly, and a wonderful way to enjoy vegetables in a satisfying form. Serve them warm with your favorite dipping sauce for a meal that’s both comforting and wholesome.
▶️ Video Tutorial
💚 Why You’ll Love These Potato Cakes with Cabbage Filling
- 🥔 Crispy outside, soft inside – The perfect texture contrast.
- 🥬 Flavor-packed filling – Cabbage, carrots, and onions sautéed to golden perfection.
- 🕒 Easy to make – Simple steps with everyday ingredients.
- 🌱 Plant-based and hearty – Satisfying without being heavy.
- 💵 Budget-friendly – Made with affordable pantry staples.
🧺 Ingredients You’ll Need
For the filling:
- 🫒 Olive oil – 2 tbsp (30 ml)
- 🧅 Onion – 1 small, diced (100 g)
- 🥕 Carrot – 1 medium, grated (100 g)
- 🥬 Cabbage – 3 cups, shredded (about 250 g)
- 🧂 Salt – ½ tsp (3 g)
- 🌶️ Black pepper – ¼ tsp (0.5 g)
For the potato dough:
- 🥔 Potatoes – 2 lbs (900 g), peeled and cut into chunks
- 🧂 Salt – ½ tsp (plus more for boiling water)
- 🌾 All-purpose flour – 3 tbsp (25 g)
- 🌽 Cornstarch – 2 tbsp (16 g)
- 🌶️ Black pepper – ¼ tsp (0.5 g)
📋 How to Make Potato Cakes with Cabbage Filling
1. Cook the potatoes. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender. Drain well and mash while hot. Stir in salt, pepper, flour, and cornstarch. Let cool slightly.
2. Make the filling. While the potatoes cook, heat olive oil in a skillet. Add onion and carrot, and cook for 4–5 minutes. Add cabbage, salt, and pepper. Cook until soft and lightly golden, about 10–12 minutes. Let cool.
3. Shape the cakes. Divide the potato dough into portions (about ⅓ cup or 75g). Flatten each portion into a small patty, place some cabbage filling in the center, and fold the edges over to seal. Flatten gently.
4. Pan-fry. Heat olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side, until golden and crispy. Serve warm with your favorite dipping sauce.
👩🍳 Cooking Tips
- 👉 When frying Potato Cakes with Cabbage Filling, keep the heat medium so they cook evenly and get a nice golden crust.
- ✨ Make sure to mash the potatoes while hot so they stay smooth.
- 🥕 Sauté the cabbage long enough for it to soften and develop a bit of caramelization.
- 🥔 Dust your hands with flour when shaping the cakes to prevent sticking.
- 🫒 Use a non-stick skillet for best results and crispier edges. Potato Cakes with Cabbage Filling turn out especially good when reheated in a non-stick skillet too.
🧠 Potatoes are more than just comfort food — they’re a great source of vitamin C, potassium, and fiber, which help support immunity, heart health, and digestion. They also provide steady energy thanks to complex carbs,making potato cakes not only delicious but also nourishing. Read more about the health benefits of potatoes here.
🔀 Recipe Variations
- 🧄 Add garlic – Sauté a clove with the onions for extra flavor in your Potato Cakes with Cabbage Filling.
- 🥬 Swap the filling – Try sautéed mushrooms, spinach, or leeks instead of cabbage.
- 🌿 Add herbs – Fresh dill or parsley make a great addition.
- 🧀 Add plant-based cheese – Mix into the filling of your Potato Cakes with Cabbage Filling for a melty surprise.
🫙 Storage & Make-Ahead
🧊 Storage:
You can refrigerate leftover Potato Cakes with Cabbage Filling for up to 3 days and reheat them in a skillet.
⏳ Make-ahead:
You can prepare the filling and dough separately, store them in the fridge, and assemble the cakes just before cooking.
🍽️ What to Serve With Potato Cakes with Cabbage Filling
🥗 Fresh salad – These potato cakes taste amazing with Tomato and Onion Salad, Cucumber Dill Salad, or Simple Avocado Salad.
🥣 Soups – Pair with Creamy Broccoli Soup, Spinach Orzo Soup, or Vegan Potato Soup for a cozy and filling meal.
🥬 Roasted or sautéed veggies – Simple Sautéed Zucchini, Simple Sautéed Vegetables, Garlic Roasted Okra, or Roasted Tomato Pesto Vegetables.
💡 Tip: Potato Cakes with Cabbage Filling taste just as good the next day — reheat them in a skillet to bring back the crispy crust, or pack them cold for a quick and tasty lunch.
❓ Frequently Asked Questions
Yes, brush them with oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway.
Yes, once shaped (before frying), freeze on a tray until solid, then transfer to a freezer bag. Cook directly from frozen, adding a few more minutes.
Yes, the mix helps bind the dough and gives a crispier crust. You can replace cornstarch with potato starch if you prefer.
📝 Final Thoughts on Potato Cakes with Cabbage Filling
Potato Cakes with Cabbage Filling are everything you want in a cozy, homemade meal — crispy, hearty, flavorful, and easy to make. They’re one of those recipes you’ll come back to again and again, especially when you’re craving something simple yet satisfying.
If you give them a try, I’d love to know what you think. Leave a comment and let me know how they turned out for you!
📄Scroll down for the full recipe card with step-by-step instructions.
More tasty potato recipes:
Potato Cakes with Cabbage Filling
Video Tutorial
Ingredients
For the filling
- 2 tbsp olive oil 30 ml
- 1 small onion, diced 100 g
- 1 medium carrot, grated 100 g
- 3 cups shredded cabbage 250 g
- ½ tsp salt 3 g
- ¼ tsp black pepper 0.5 g
For the potato dough
- 2 lbs potatoes, peeled and cut into chunks 900 g
- ½ tsp salt, plus more for boiling water 3 g
- 3 tbsp all-purpose flour 25 g
- 2 tbsp cornstarch 16 g
- ¼ tsp black pepper 0.5 g
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender. Drain well and mash while hot. Stir in salt, pepper, flour, and cornstarch. Let cool slightly.2 lbs potatoes, peeled and cut into chunks, ½ tsp salt, plus more for boiling water, 3 tbsp all-purpose flour, 2 tbsp cornstarch, ¼ tsp black pepper
- While the potatoes cook, heat olive oil in a skillet. Add onion and carrot, and cook for 4–5 minutes. Add cabbage, salt, and pepper. Cook until soft and lightly golden, about 10–12 minutes. Let cool.2 tbsp olive oil, 1 small onion, diced, 1 medium carrot, grated, 3 cups shredded cabbage, ½ tsp salt, ¼ tsp black pepper
- Divide the potato dough into portions (about ⅓ cup or 75g). Flatten each portion into a small patty, place some cabbage filling in the center, and fold the edges over to seal. Flatten gently.
- Heat olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side, until golden and crispy. Serve warm with your favorite dipping sauce.2 tbsp olive oil
Notes
🔀 Recipe Variations
- 🧄 Add garlic – Sauté a clove with the onions for extra flavor.
- 🥬 Swap the filling – Try sautéed mushrooms, spinach, or leeks instead of cabbage.
- 🌿 Add herbs – Fresh dill or parsley make a great addition.
- 🧀 Add plant-based cheese – Mix into the filling for a melty surprise.
What would you have with the potato cakes? I am going to make them for supper tonight.
I usually enjoy them just on their own because they’re already quite filling and flavorful. Here in Ukraine, we often eat potato cakes like this as a main dish for supper. If you’d like something on the side, a simple fresh salad, a few pickles, or even a spoon of plant-based yogurt or sour cream works really nicely too. I hope you enjoy them tonight, Neville 😊