Cabbage Pancake Recipe

Cabbage pancakes are a savory, healthy, and delicious meal packed with fiber and vegetables. This quick and easy recipe combines finely chopped cabbage, onions, and carrots with a simple batter made from eggs, flour, and oat flour. The result is a crispy, golden pancake that is perfect for any time of the day. These pancakes are easy to prepare and can be enjoyed as a light snack or a full meal.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes


Ingredients (Cups and Grams):

  • 1/2 cabbage (about 3 cups / 300 g), finely chopped
  • 1 onion (about 1 cup / 100 g), finely chopped
  • 1 carrot (about 1/2 cup / 50 g), grated
  • Spring onion (1/4 cup / 25 g), chopped
  • 2 cloves of garlic, minced

For the Dough:

  • 3 eggs
  • 2 tablespoons of flour (1/8 cup / 16 g)
  • 3 tablespoons of oat flour (1/4 cup / 30 g)
  • Salt and black pepper to taste
  • Olive oil for frying

Directions:

  1. Prepare the vegetables:
    • Finely chop the cabbage, onion, and spring onion, and grate the carrot.
    • Mince the garlic.
  2. Make the batter:
    • In a bowl, whisk together 3 eggs, 2 tablespoons of flour, and 3 tablespoons of oat flour. Season with salt and black pepper.
  3. Mix with vegetables:
    • Add the chopped vegetables and garlic to the batter and mix until well-coated.
  4. Cook the pancake:
    • Heat a little olive oil in a frying pan over medium heat.
    • Add a portion of the cabbage mixture, flatten it into a pancake shape, and cook for 3-5 minutes per side, or until golden and crispy.
  5. Serve:
    • Serve hot and enjoy!

Serving Suggestions:

  • Serve with a dollop of sour cream or Greek yogurt.
  • Top with fresh herbs or grated cheese for extra flavor.
  • Pair with a light salad or grilled vegetables.
  • Great as a side dish or as a vegetarian main meal.

Cooking Tips:

  • Press down the pancakes in the pan to cook evenly.
  • If you want a gluten-free version, use gluten-free flour alternatives.
  • Make smaller pancakes for easier flipping.
  • Use a non-stick pan to prevent sticking.

Nutritional Benefits:

  • Cabbage is rich in fiber, vitamins C and K, and antioxidants.
  • Eggs provide a good source of protein.
  • Oat flour adds fiber and makes the pancakes heartier.
  • The recipe is low in carbs and high in vegetables.

Dietary Information:

  • Vegetarian: Suitable for vegetarians.
  • Gluten-free: Substitute regular flour with gluten-free flour.
  • Dairy-free: This recipe contains no dairy.

Nutritional Facts (per serving, approximate):

  • Calories: 180 kcal
  • Protein: 7 g
  • Carbohydrates: 12 g
  • Fat: 10 g
  • Fiber: 4 g
  • Sodium: 240 mg

Storage:

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Reheat: Warm in a skillet or oven to maintain crispiness.
  • Freezer: Freeze for up to 1 month, thaw before reheating.

Why You’ll Love This Recipe:

  • It’s quick, easy, and made with simple, wholesome ingredients.
  • Cabbage pancakes are packed with vegetables and nutrients, making them a healthy meal option.
  • You can easily customize the recipe with your favorite herbs, spices, or vegetables.
  • Perfect for any meal of the day, from breakfast to dinner, and great for meal prep.

Conclusion:

Cabbage pancakes are a delightful, nutritious option that combines the goodness of vegetables with a simple batter for a satisfying meal. Their crispy texture and savory flavor make them perfect for a light lunch, a snack, or even a dinner side. Easy to prepare and customize, these pancakes are great for anyone looking to enjoy a healthy, vegetable-based dish. Whether you top them with fresh herbs or serve with a side of yogurt, they’re sure to become a favorite.


10 Frequently Asked Questions:

  1. Can I make this recipe gluten-free?
    • Yes, simply substitute the flour with gluten-free flour alternatives.
  2. Can I use other vegetables in the recipe?
    • Absolutely! Try adding grated zucchini, spinach, or bell peppers for variation.
  3. What can I use instead of oat flour?
    • You can use regular flour, whole wheat flour, or even almond flour for a low-carb option.
  4. How do I prevent the pancakes from sticking to the pan?
    • Use a non-stick pan and a good amount of oil to ensure the pancakes cook without sticking.
  5. Can I bake these pancakes instead of frying?
    • Yes, you can bake them at 180°C (350°F) for 15-20 minutes, flipping halfway through.
  6. Are these pancakes freezer-friendly?
    • Yes, you can freeze them and reheat them in a skillet or oven when needed.
  7. Can I make the batter ahead of time?
    • Yes, you can prepare the batter a few hours ahead and refrigerate until ready to cook.
  8. Can I add cheese to the pancakes?
    • Yes, adding a little grated cheese like cheddar or Parmesan will enhance the flavor.
  9. How do I make the pancakes more crispy?
    • Fry the pancakes over medium-high heat and press them down in the pan for a crispier texture.
  10. What can I serve with these pancakes?
    • You can serve them with yogurt