These savory cabbage pancakes are a simple, healthy, and delicious way to enjoy vegetables. Packed with shredded cabbage and a flavorful batter, they are crispy on the outside and tender on the inside. Perfect as a snack, appetizer, or light meal, these pancakes are quick to make and highly versatile!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Servings
- Makes: 6–8 pancakes
Ingredients
- 2 cups (200 g) shredded cabbage
- 2 eggs
- ½ cup (60 g) all-purpose flour
- ¼ cup (60 ml) milk or water
- 2 green onions, chopped (optional)
- 1 garlic clove, minced
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- 2 tablespoons vegetable oil (for frying)
For Serving (Optional):
- Sour cream or yogurt
- Chopped parsley or dill
- Hot sauce or ketchup
Directions
1. Prepare the Cabbage:
- Finely shred the cabbage and place it in a large mixing bowl.
- Sprinkle with a pinch of salt and gently massage it for 1–2 minutes to soften.
2. Make the Batter:
- In a separate bowl, whisk the eggs, flour, milk (or water), salt, pepper, and paprika until smooth.
- Add the minced garlic and chopped green onions (if using).
3. Combine:
- Pour the batter over the shredded cabbage and mix until the cabbage is evenly coated.
4. Cook the Pancakes:
- Heat a non-stick skillet over medium heat and add a drizzle of vegetable oil.
- Scoop 2–3 tablespoons of the cabbage mixture into the skillet and flatten it gently with a spatula to form a pancake.
- Cook for 2–3 minutes per side, or until golden brown and crispy.
5. Serve:
- Remove the pancakes from the skillet and drain excess oil on paper towels.
- Serve hot with your favorite toppings or dips.
Serving Suggestions
- Serve with sour cream, yogurt, or a dollop of tzatziki sauce.
- Pair with a fresh green salad for a light and balanced meal.
- Enjoy as a side dish with grilled meats or fish.
- Add a fried egg on top for a hearty breakfast option.
- Drizzle with hot sauce or soy sauce for extra flavor.
Cooking Tips
- Use a mandoline or sharp knife to shred the cabbage thinly for even cooking.
- Adjust the batter consistency by adding a little more milk or water if it’s too thick.
- Cook over medium heat to ensure the pancakes cook through without burning.
- Experiment with additional vegetables like carrots, zucchini, or bell peppers.
Nutritional Benefits
- Cabbage is rich in fiber, vitamins C and K, and antioxidants.
- Eggs add protein and essential nutrients.
- A low-calorie and nutrient-packed dish!
Dietary Information
- Vegetarian-friendly
- Can be made gluten-free by using gluten-free flour.
Nutritional Facts (Per Pancake)
- Calories: ~90
- Protein: 3 g
- Carbohydrates: 10 g
- Fat: 4 g
- Fiber: 2 g
- Sodium: 150 mg
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet or oven to regain crispiness.
- Freeze: Layer pancakes with parchment paper and freeze for up to 2 months. Reheat directly from frozen.
Why You’ll Love This Recipe
- Quick and easy to prepare with pantry staples.
- Crispy, savory, and perfect for any meal.
- Packed with nutrients and fiber from cabbage.
- Easily customizable with your favorite spices and vegetables.
Conclusion
These savory cabbage pancakes are a delightful way to enjoy a healthy and flavorful dish. Whether as a quick snack or a satisfying side, they’re sure to be a hit with the whole family. Try this recipe and discover how simple and delicious cabbage can be!
Frequently Asked Questions (FAQ)
- Can I use red cabbage instead of green?
Yes, red cabbage works well and adds a vibrant color to the pancakes. - Can I make these pancakes vegan?
Substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk. - What other vegetables can I add?
Grated carrots, zucchini, or chopped spinach are great additions. - Can I bake these pancakes instead of frying?
Yes, bake them at 375°F (190°C) for 15–20 minutes, flipping halfway through. - How do I prevent the pancakes from sticking to the pan?
Use a non-stick skillet and ensure it’s preheated with enough oil before adding the batter. - Can I add cheese to the pancakes?
Yes, grated Parmesan or cheddar adds a delicious cheesy flavor. - What can I use instead of flour?
Cornstarch, chickpea flour, or almond flour are good substitutes. - Are these pancakes spicy?
No, but you can add chili flakes or cayenne pepper for heat. - Can I prepare the batter ahead of time?
Yes, refrigerate the batter for up to 12 hours, but stir well before using. - Can I serve these cold?
Yes, they’re also delicious as a cold snack or packed lunch item.