These Cabbage Pancakes are a delicious and healthy option for a quick meal, combining the crunch of cabbage with savory fresh dill and eggs. They’re perfect for any meal of the day—whether breakfast, lunch, or dinner. Easy to make and full of flavor, these pancakes are a nutritious choice for busy days. Give them a try and enjoy a simple, satisfying dish that’s sure to become a staple!
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10-14 minutes
- Total Time: 20-24 minutes
Ingredients:
- 8 oz. (225 g) cabbage, thinly sliced
- 3-4 eggs
- 1/8 cup (2 tbsp) fresh dill, chopped
- 1/3 tsp salt (or to taste)
- 1/4 cup (30 g) all-purpose flour
- 1 tbsp oil (grapeseed oil or your choice)
Instructions:
- Prepare the Cabbage:
- Thinly slice the cabbage and place it into a mixing bowl.
- Mix Ingredients:
- Add the eggs, salt, and chopped dill to the cabbage. Stir well to combine.
- Add the flour and mix until the mixture holds together.
- Cook the Pancake:
- Heat the oil in a non-stick skillet over medium heat.
- Add the cabbage mixture to the skillet, flattening it to about 3/4 – 1-inch thick.
- Cover the skillet and cook for 5-7 minutes, until the bottom is golden brown.
- Flip and Continue Cooking:
- Carefully flip the pancake with a plate and cook the other side for another 5-7 minutes, until golden brown and cooked through.
- Serve:
- Remove from the skillet and serve hot, with sour cream or yogurt if desired.
Serving Suggestions:
- Enjoy as a light main course or as a side dish.
- Serve with a dollop of sour cream or a side of yogurt.
Cooking Tips:
- Use a non-stick skillet to prevent sticking and breaking apart.
- Press the mixture firmly in the skillet to help it hold together.
- Adjust seasoning to taste, adding more salt or herbs if desired.
Nutritional Benefits:
- Cabbage: Low in calories, rich in vitamins C and K, and fiber which aids digestion.
- Eggs: High-quality protein and essential vitamins and minerals.
- Dill: Adds flavor and is a good source of vitamins A and C.
Dietary Information:
- Vegetarian: Suitable for vegetarians.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a non-stick skillet over medium heat until warmed through.
Why You’ll Love This Recipe:
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- Quick and easy to make with minimal ingredients.
- Delicious and versatile, suitable for any meal.
- Healthy and nutritious, perfect for a light and satisfying dish.
- Fresh dill adds a burst of flavor that enhances the cabbage.
Conclusion: These Cabbage Pancakes are a quick, healthy, and tasty dish that can be enjoyed at any time of the day. Their fresh ingredients and simple preparation make them a go-to recipe for busy schedules. With their savory flavor and satisfying crunch, these pancakes are sure to become a favorite in your meal rotation. Enjoy cooking and savor every bite!
Frequently Asked Questions:
- Can I use a different type of flour?
Yes, you can use a gluten-free flour blend or other types of flour if needed. - What can I substitute for fresh dill?
You can use dried dill, though fresh dill provides the best flavor. - Can I add other vegetables to the mixture?
Yes, you can include finely chopped carrots or bell peppers for added flavor and nutrition. - How do I ensure the pancakes stay together?
Press the mixture firmly in the skillet and ensure it’s well combined with flour. - Can these pancakes be made ahead of time?
Yes, you can prepare them in advance and store them in the refrigerator for up to 2 days. - Can I freeze these pancakes?
Yes, freeze them in an airtight container for up to 1 month. Reheat before serving. - What type of oil is best for cooking?
Use a non-stick spray or oil like grapeseed or olive oil to prevent sticking. - How do I make sure the pancakes are crispy?
Ensure the oil is hot before adding the mixture and cook until both sides are golden brown.