These Cabbage Pancakes are a crispy, savory delight that make a perfect appetizer, snack, or light meal. Combined with a refreshing creamy dill sauce, they offer a balance of hearty texture and bright flavors. Easy to prepare and packed with wholesome ingredients, these pancakes are a versatile dish for any occasion.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Servings
- Serves: 4–6
Ingredients
For the Pancakes:
- 3 eggs
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
- 1 head of cabbage, roughly chopped
- Water, for boiling cabbage
- 3 cloves garlic, minced
- 4 tablespoons flour
- Olive oil, for frying
For the Sauce:
- 3 tablespoons sour cream or yogurt
- Dill, chopped
- 1 fresh cucumber, grated or finely chopped
- 2 cloves garlic, minced
Directions
1. Prepare the Cabbage:
- Boil the cabbage: In a large pot, bring water to a boil. Add the chopped cabbage and cook for about 10 minutes, or until softened.
- Drain the cabbage: Remove from heat, drain thoroughly, and set aside to cool slightly.
2. Make the Batter:
- Prepare the egg mixture: In a large bowl, whisk together the eggs. Season with salt, black pepper, and paprika to taste.
- Add garlic and flour: Stir in the minced garlic and flour. Mix until well combined.
- Combine with cabbage: Add the boiled cabbage to the egg mixture, ensuring all the cabbage is well coated.
3. Fry the Pancakes:
- Heat the oil: Heat olive oil in a large skillet over medium heat.
- Form the pancakes: Scoop spoonfuls of the cabbage mixture into the skillet, pressing gently to form small pancakes.
- Cook until golden: Fry each pancake for 3–4 minutes per side, or until golden brown and crispy.
- Drain excess oil: Transfer the pancakes to a plate lined with paper towels to remove excess oil.
4. Make the Creamy Dill Sauce:
- Mix the ingredients: In a small bowl, combine sour cream or yogurt, chopped dill, grated cucumber, and minced garlic. Mix well and set aside.
5. Serve:
- Serve the cabbage pancakes hot with a dollop of creamy dill sauce on the side. Garnish with extra dill and a lemon wedge, if desired.
Serving Suggestions
- Pair with a light green salad for a balanced meal.
- Add a fried egg on top for a hearty breakfast option.
- Serve with pickled vegetables for an added tangy twist.
- Enjoy as a snack with a side of crusty bread.
- Pair with smoked salmon or grilled chicken for a protein boost.
Cooking Tips
- Squeeze excess water out of the boiled cabbage for crispier pancakes.
- Adjust seasoning to taste; add chili flakes for a bit of heat.
- Use a non-stick skillet to make flipping the pancakes easier.
- Ensure the oil is hot before frying to avoid soggy pancakes.
Nutritional Benefits
- Cabbage is high in fiber and rich in vitamins C and K.
- Eggs provide protein and essential nutrients.
- Yogurt offers probiotics for gut health.
- Dill is an excellent source of antioxidants.
Dietary Information
- Vegetarian-friendly
- Can be made gluten-free by substituting flour with a gluten-free alternative.
Nutritional Facts (Per Serving, 2 Pancakes with Sauce)
- Calories: ~200
- Protein: 7 g
- Carbohydrates: 15 g
- Fat: 12 g
- Fiber: 3 g
- Sodium: 180 mg
Storage
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or oven to maintain crispiness.
- The sauce can be stored in a sealed container in the refrigerator for up to 2 days.
Why You’ll Love This Recipe
- Quick and easy to prepare with simple, wholesome ingredients.
- Crispy, flavorful pancakes with a refreshing, creamy dill sauce.
- A versatile dish that works as a snack, appetizer, or meal.
- Packed with nutrients and a great way to use up cabbage.
Conclusion
These Cabbage Pancakes with Creamy Dill Sauce are a delicious and satisfying dish that’s perfect for any time of the day. Whether served as a light meal or a hearty snack, their crispy texture and flavorful sauce make them an irresistible addition to your recipe collection. Try them today for a unique and nutritious twist on traditional pancakes!
Frequently Asked Questions (FAQ)
- Can I use red cabbage instead of green cabbage?
Yes, red cabbage works well, though it will slightly alter the color and flavor. - Can I make the pancakes ahead of time?
Yes, cook the pancakes and store them in the refrigerator. Reheat in a skillet before serving. - What can I use instead of dill?
Parsley, chives, or cilantro make good substitutes. - Can I use gluten-free flour?
Absolutely! A gluten-free all-purpose flour blend works well. - How do I prevent the pancakes from falling apart?
Ensure the batter is thick enough and the cabbage is well-drained before mixing. - Can I bake the pancakes instead of frying them?
Yes, bake them on a greased baking sheet at 200°C (400°F) for 15–20 minutes, flipping halfway. - Can I add other vegetables?
Grated carrots, zucchini, or chopped spinach can be added for extra flavor and nutrition. - What type of yogurt should I use?
Use plain, unsweetened yogurt for the sauce and batter. Greek yogurt works well too. - Can I freeze the pancakes?
Yes, freeze cooked pancakes on a tray, then transfer them to a freezer bag. Reheat in a skillet or oven when ready to eat. - What other sauces pair well with these pancakes?
Tzatziki, garlic aioli, or spicy sriracha mayo are great alternatives to the dill sauce.