These Cabbage Pancakes are a unique, savory dish that makes for a perfect breakfast, snack, or side dish. They’re crispy on the outside, soft and flavorful on the inside, and loaded with the goodness of cabbage. With minimal ingredients and quick preparation, they’re an easy and delicious way to incorporate more vegetables into your meals. Serve with a dollop of sour cream or yogurt and a sprinkle of fresh herbs for an extra burst of flavor.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 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 the cabbage and release some of its moisture.
2. Make the Batter:
- In a separate bowl, whisk together the eggs, flour, milk (or water), salt, pepper, and paprika until smooth.
- Add the minced garlic and chopped green onions (if using). Mix well to combine.
3. Combine:
- Pour the batter over the shredded cabbage and stir until the cabbage is evenly coated with the batter.
4. Cook the Pancakes:
- Heat a non-stick skillet over medium heat and add a drizzle of vegetable oil.
- Scoop about 2–3 tablespoons of the cabbage mixture into the skillet and gently flatten it with a spatula to form a pancake.
- Cook for 2–3 minutes per side, or until the pancakes are golden brown and crispy.
5. Serve:
- Remove the pancakes from the skillet and drain any excess oil on paper towels.
- Serve hot with your favorite toppings or dips such as sour cream, yogurt, or ketchup. Garnish with chopped parsley or dill for an added burst of freshness.
Serving Suggestions
- As a Side Dish: Serve as a side dish with grilled meats, fish, or a hearty soup.
- With Dips: Pair these pancakes with a tangy yogurt or a spicy hot sauce for extra flavor.
- For Breakfast: Enjoy them as a savory breakfast option alongside eggs and toast.
- Snack Option: These pancakes are a great on-the-go snack. Simply pack them for a lunchbox or picnic with your favorite dip.
Cooking Tips
- Cabbage Preparation: Massaging the cabbage with salt helps it soften and reduces the moisture content, making it easier to cook and crisp up in the pan.
- Avoid Overcrowding: When cooking the pancakes, make sure not to overcrowd the skillet. This ensures the pancakes cook evenly and become crispy.
- Oil for Frying: Use enough oil in the skillet to create a golden, crispy crust on both sides of the pancakes.
Nutritional Benefits
- Cabbage: Cabbage is an excellent source of fiber, vitamin C, and vitamin K, all of which support immune health, bone health, and digestive health.
- Garlic: Garlic is known for its immune-boosting properties and is also a natural anti-inflammatory.
- Green Onions: Green onions provide a fresh, mild flavor and contain essential nutrients like vitamin K and antioxidants.
- Eggs and Flour: Eggs provide protein and healthy fats, while flour adds complex carbohydrates for sustained energy.
Storage
- Leftovers: Store any leftover pancakes in an airtight container in the fridge for up to 2-3 days.
- Reheating: Reheat the pancakes in a skillet over low heat or in the oven for a few minutes to restore their crispiness.
- Freezing: To freeze, place the cooled pancakes in a freezer-safe bag or container. When ready to eat, reheat them in the oven or skillet for best results.
Why You’ll Love This Recipe
- Quick and Easy: With just a few ingredients and simple steps, these cabbage pancakes come together in under 30 minutes.
- Healthy and Flavorful: Packed with cabbage and fresh vegetables, these pancakes are light, nutritious, and full of flavor.
- Versatile: Enjoy them for breakfast, as a snack, or as a side dish to a main course. They’re easily customizable with your favorite seasonings or toppings.
- Crispy and Savory: The combination of golden, crispy edges and the savory filling makes each bite incredibly satisfying.
5 Frequently Asked Questions
1. Can I make these pancakes gluten-free?
Yes, you can substitute the all-purpose flour with gluten-free flour or rice flour to make these pancakes gluten-free.
2. Can I use a different type of cabbage?
Yes, you can use Savoy cabbage or Napa cabbage instead of regular green cabbage. Both varieties will work well and provide a slightly different texture.
3. Can I make these pancakes ahead of time?
Yes, you can make the pancakes ahead of time and store them in the fridge for up to 2 days. Reheat them in a skillet or oven before serving.
4. Can I add meat or other vegetables to the filling?
Absolutely! You can add cooked ground beef, chicken, or other vegetables like carrots, zucchini, or bell peppers for a heartier meal.
5. Can I bake these instead of frying them?
Yes, you can bake the pancakes on a parchment-lined baking sheet at 375°F (190°C) for about 15-20 minutes or until golden brown, flipping halfway through for even cooking.
These Cabbage Pancakes are a simple yet satisfying dish that’s perfect for any meal. Whether you’re looking for a light snack or a savory side dish, this recipe will become a favorite for its flavor and ease of preparation. Enjoy!