Cabbage Pancakes are a delightful and savory treat that combines the crispness of fresh cabbage with the comforting texture of pancakes. Perfect for breakfast, brunch, or a light dinner, these pancakes are both nutritious and delicious. The simple blend of eggs, flour, and seasoning creates a flavorful base that highlights the natural sweetness of cabbage. Whether you’re looking for a vegetarian option or a way to incorporate more vegetables into your meals, these cabbage pancakes are sure to become a favorite in your recipe collection.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Ingredients:
- 1 small cabbage, shredded (about 500g)
- 2 eggs
- 1/2 cup all-purpose flour (60g)
- 1/4 cup water (60ml)
- 1 teaspoon salt (5g)
- 1/4 teaspoon black pepper (1g)
- 2 tablespoons vegetable oil (30ml) for frying
Directions:
- Prepare the Cabbage:
- Shred 1 small cabbage finely and place it in a large mixing bowl.
- Sprinkle 1 teaspoon of salt over the shredded cabbage and let it sit for 10 minutes to draw out excess moisture.
- After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible from the cabbage. This step ensures the pancakes are not soggy.
- Make the Batter:
- In a separate bowl, crack 2 eggs and whisk them until well beaten.
- Add 1/2 cup all-purpose flour, 1/4 cup water, and 1/4 teaspoon black pepper to the eggs. Mix until smooth and well combined.
- Pour the egg mixture over the shredded cabbage and stir until all ingredients are evenly incorporated.
- Form the Pancakes:
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Once the oil is hot, spoon about 1/4 cup of the cabbage mixture into the skillet for each pancake. Flatten the mixture slightly with the back of the spoon to form an even pancake.
- Cook the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy.
- Serve:
- Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the cabbage pancakes warm, optionally garnished with a sprinkle of fresh herbs or a dollop of sour cream.
Serving Suggestions:
- Serve with a side of sour cream or Greek yogurt for added creaminess.
- Pair with a fresh green salad to balance the meal.
- Top with avocado slices or a drizzle of hot sauce for extra flavor.
- Enjoy alongside a bowl of hearty vegetable soup for a complete meal.
- Serve with a side of crispy bacon or sausage for a protein-packed breakfast.
Cooking Tips:
- Ensure the cabbage is well-drained to prevent the pancakes from becoming soggy.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Add finely chopped herbs like parsley or dill to the batter for added freshness.
- If the batter is too thick, add a little more water to reach the desired consistency.
- Cook the pancakes on medium heat to allow them to cook through without burning the exterior.
Nutritional Benefits:
- Cabbage is rich in vitamins C and K, fiber, and antioxidants, supporting immune health and digestion.
- Eggs provide high-quality protein and essential amino acids for muscle maintenance and repair.
- Flour offers carbohydrates for energy, making the pancakes a satisfying meal option.
- Black Pepper adds a touch of spice and contains antioxidants that promote overall health.
- This dish is low in calories and high in fiber, making it a nutritious choice for any meal.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free: No, due to all-purpose flour (can be made gluten-free with substitutes)
- Dairy-Free: Yes
- Nut-Free: Yes
- Low-Carb: Moderate carb content due to flour
Nutritional Facts (per serving):
- Calories: 200 kcal
- Protein: 8g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 4g
- Sugar: 3g
- Sodium: 700mg
Storage:
- Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
- Freezing: Freeze the pancakes on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat in the oven or microwave directly from frozen.
- Reheating Tips: To maintain crispiness, reheat pancakes in a skillet over medium heat instead of the microwave.
Why You’ll Love This Recipe:
- Versatile and Easy: Quick to prepare with simple ingredients, making it perfect for busy weeknights.
- Nutritious: Packed with vegetables and protein, offering a balanced and healthy meal option.
- Delicious Flavor: The combination of savory cabbage, eggs, and seasoning creates a flavorful and satisfying dish.
- Customizable: Easily add your favorite herbs, spices, or additional vegetables to tailor the recipe to your taste.
- Family-Friendly: A hit with both kids and adults, making it a great addition to any family meal.
Conclusion:
Cabbage Pancakes are a wonderful way to enjoy the goodness of vegetables in a tasty and convenient form. Their crispy exterior and tender interior make them a delightful addition to any meal, whether for breakfast, lunch, or dinner. Easy to customize and packed with nutrients, these pancakes are both delicious and wholesome. Try this recipe today and enjoy a flavorful, satisfying dish that the whole family will love!
Frequently Asked Questions (FAQs):
- Can I use different types of cabbage for this recipe?
- Yes, green cabbage works well, but you can also use savoy or napa cabbage for a different texture and flavor.
- Can I make these pancakes vegan?
- Yes, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based yogurt alternative if desired.
- How can I make the pancakes gluten-free?
- Use a gluten-free flour blend in place of all-purpose flour to make the recipe gluten-free.
- Can I add other vegetables to the pancake batter?
- Absolutely! Finely chopped bell peppers, spinach, or zucchini can be added for extra flavor and nutrition.
- How do I prevent the pancakes from sticking to the skillet?
- Ensure the skillet is well-heated and lightly oiled before adding the batter. Using a non-stick skillet also helps prevent sticking.
- Can I bake the pancakes instead of frying them?
- Yes, place the pancakes on a greased baking sheet and bake at 375°F (190°C) for about 20 minutes, flipping halfway through, until golden brown.
- How do I store leftover pancakes?
- Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat before serving.
- Can I make the batter ahead of time?
- It’s best to prepare and cook the pancakes immediately after making the batter to maintain freshness and texture.
- What can I serve with these cabbage pancakes?
- They pair well with a dollop of sour cream, a side salad, or a fresh salsa for added flavor.
- Can I use milk alternatives in this recipe?
- Yes, you can use almond milk, soy milk, or any other plant-based milk as a substitute for water or additional moisture in the batter.