This Cabbage and Dill Pancake is a simple yet flavorful dish, perfect for a quick breakfast, lunch, or side dish. With fresh dill adding a fragrant touch, this savory pancake is both nutritious and satisfying. Serve it with a dollop of sour cream or yogurt for the ultimate comfort food experience.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- Cabbage: 8 oz. (225 g), thinly sliced
- Eggs: 3–4 large
- Fresh dill: 1/8 cup (2 tbsp), chopped
- Salt: 1/3 tsp (or to taste)
- All-purpose flour: 1/4 cup (30 g)
- Oil: 1 tbsp (grapeseed oil or your choice)
Directions:
- Prepare the Cabbage:
- Thinly slice the cabbage and place it into a large mixing bowl.
- Mix Ingredients:
- Add the eggs, salt, and chopped dill to the cabbage. Stir until well combined.
- Gradually add the flour, mixing until the mixture binds together.
- Cook the Pancake:
- Heat the oil in a non-stick skillet over medium heat.
- Transfer the cabbage mixture to the skillet and flatten it to about 3/4–1 inch thick.
- Cover the skillet and cook for 5–7 minutes, or until the bottom is golden brown.
- Flip and Continue Cooking:
- Carefully flip the pancake using a plate to help, then cook the other side for another 5–7 minutes until golden brown and cooked through.
- Serve:
- Remove the pancake from the skillet and serve hot. Pair it with sour cream or yogurt for a delightful topping.
Serving Suggestions:
- Serve as a standalone dish with sour cream or yogurt.
- Pair with a fresh salad or a side of roasted vegetables for a complete meal.
- Enjoy as a side dish alongside grilled meats or fish.
Cooking Tips:
- Use a non-stick skillet to ensure the pancake doesn’t stick and cooks evenly.
- For added texture, you can mix shredded carrots or zucchini into the cabbage mixture.
- To flip the pancake easily, slide it onto a plate, invert the plate onto the skillet, and return it to cook the other side.
Nutritional Benefits:
- Cabbage: High in fiber, low in calories, and packed with vitamins C and K.
- Eggs: Provide high-quality protein and essential vitamins like B12 and D.
- Dill: Contains antioxidants and is a good source of vitamin C and iron.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free Option: Substitute all-purpose flour with gluten-free flour.
- Low-Calorie: Relatively low in calories, depending on toppings used.
Nutritional Facts (Per Serving, Approximate):
- Calories: ~150
- Protein: ~6 g
- Carbohydrates: ~8 g
- Fat: ~10 g
- Fiber: ~2 g
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over low heat or in the microwave for 1–2 minutes.
- Freezing: Freeze individual portions for up to 1 month. Reheat directly from frozen in a skillet.
Why You’ll Love This Recipe:
This Cabbage and Dill Pancake is quick to prepare, versatile, and packed with nutrients. The fresh dill gives it a unique and refreshing flavor, while the cabbage provides crunch and health benefits. It’s perfect for a light meal or snack and pairs wonderfully with various sides or dips.
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Conclusion:
Whether you’re looking for a simple breakfast idea or a delicious side dish, this Cabbage and Dill Pancake is a fantastic option. With its savory flavor, crispy texture, and wholesome ingredients, it’s sure to please everyone at the table. Serve it warm, and enjoy the perfect balance of flavors and textures.
Frequently Asked Questions (FAQs):
- Can I use red cabbage instead of green cabbage?
Yes, red cabbage works well and adds a vibrant color to the dish. - Can I make this pancake gluten-free?
Yes, substitute all-purpose flour with almond flour, rice flour, or a gluten-free blend. - What can I use instead of dill?
Parsley, cilantro, or chives are great alternatives. - Can I bake this instead of frying?
Yes, bake in a preheated oven at 375°F (190°C) for about 20 minutes, flipping halfway through. - Can I add cheese to the recipe?
Absolutely! Grated Parmesan or mozzarella can be added for extra flavor. - How do I prevent the pancake from breaking while flipping?
Ensure the pancake is cooked well on one side before flipping. Use a plate for easy flipping. - Can I prepare the mixture in advance?
Yes, prepare the mixture up to a day in advance and store it in the refrigerator. - What oil is best for frying?
Grapeseed, olive oil, or avocado oil are great options. - Can I add other vegetables?
Yes, shredded carrots, zucchini, or even bell peppers can be added for variety. - How can I make it spicier?
Add chili flakes or a dash of hot sauce to the mixture for a spicy kick.