These Cabbage Pancakes are a delicious, healthy, and quick-to-make meal. Paired with a tangy and refreshing creamy dill sauce, they are perfect as a light lunch, snack, or appetizer. Packed with nutrients and flavor, they’re a fun way to enjoy cabbage!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
- For the Pancakes:
- Cabbage: 3 cups (300 g), shredded
- Carrot: 1 medium, grated
- Green Onion: 3 stalks, chopped
- Eggs: 2 large
- Flour: 1/2 cup (60 g)
- Milk: 1/4 cup (60 ml)
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Garlic Powder: 1/2 teaspoon
- Vegetable Oil: For frying
- For the Creamy Dill Sauce:
- Sour Cream or Greek Yogurt: 1/2 cup (120 g)
- Mayonnaise: 2 tablespoons
- Fresh Dill: 2 tablespoons, finely chopped
- Lemon Juice: 1 tablespoon
- Garlic: 1 clove, minced
- Salt and Pepper: To taste
Directions:
- Prepare the Pancake Mixture:
- In a large bowl, combine the shredded cabbage, grated carrot, and chopped green onions.
- In a separate bowl, whisk together the eggs, milk, flour, salt, pepper, and garlic powder until smooth.
- Pour the wet mixture over the cabbage mixture and stir until evenly coated.
- Cook the Pancakes:
- Heat a skillet over medium heat and add a small amount of vegetable oil.
- Scoop about 1/4 cup of the cabbage mixture into the skillet and flatten it into a pancake shape.
- Cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Repeat with the remaining mixture, adding more oil as needed.
- Prepare the Creamy Dill Sauce:
- In a small bowl, combine the sour cream or Greek yogurt, mayonnaise, dill, lemon juice, and minced garlic.
- Season with salt and pepper to taste and mix well.
- Serve:
- Serve the warm pancakes with a generous dollop of creamy dill sauce on top.
Serving Suggestions:
- Serve as a light lunch with a side salad.
- Pair with grilled chicken or fish for a complete meal.
- Enjoy as an appetizer or snack with extra sauce for dipping.
- Add a poached egg on top for a hearty breakfast option.
- Serve with roasted vegetables for a vegetarian dinner.
Cooking Tips:
- Ensure the cabbage is shredded finely for even cooking.
- Don’t overcrowd the skillet to allow even frying.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Add a pinch of chili flakes to the pancake mixture for a spicy kick.
- If the mixture seems too dry, add a splash of milk to loosen it.
Nutritional Benefits:
- Cabbage: Rich in vitamins C and K, and a great source of fiber.
- Carrots: Packed with beta-carotene and antioxidants.
- Eggs: Provide high-quality protein and essential vitamins.
- Dill: Offers antioxidants and a fresh flavor boost.
Dietary Information:
- Vegetarian-friendly.
- Can be made gluten-free by substituting all-purpose flour with gluten-free flour.
Nutritional Facts (Per Serving with Sauce):
- Calories: 200
- Protein: 6 g
- Carbohydrates: 12 g
- Fat: 14 g
- Fiber: 3 g
- Sugar: 3 g
Storage:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or oven for best results.
- The sauce can be stored in the refrigerator for up to 3 days.
Why You’ll Love This Recipe:
- Quick and easy to make with simple ingredients.
- Packed with vegetables and full of flavor.
- Versatile as a main dish, side, or appetizer.
- Perfectly paired with a creamy, herby dill sauce.
Conclusion:
Cabbage Pancakes with Creamy Dill Sauce are a fantastic way to enjoy vegetables in a unique and flavorful way. With their golden, crispy texture and tangy, refreshing sauce, they’re sure to become a family favorite. Perfect for any time of day, these pancakes are a must-try for both kids and adults!
Frequently Asked Questions:
- Can I use red cabbage instead of green cabbage? Yes, red cabbage works well and adds vibrant color.
- Can I make these pancakes vegan? Yes, substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
- Can I bake these pancakes instead of frying? Yes, bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
- Can I freeze the pancakes? Yes, freeze them in a single layer, then store in a freezer-safe container for up to 2 months.
- Can I add other vegetables? Absolutely! Zucchini, spinach, or corn can be great additions.
- How do I make the sauce dairy-free? Use dairy-free yogurt or sour cream substitutes.
- What can I use instead of dill? Parsley or chives make a great substitute.
- Can I make the batter ahead of time? Yes, prepare the batter up to 1 day in advance and store it in the refrigerator.
- What if the mixture doesn’t stick together? Add a little more flour or an extra egg to bind it.
- How do I reheat the pancakes? Reheat in a skillet over medium heat or in the oven at 350°F (175°C) for about 5 minutes.