These Cabbage Pancakes are a savory and delicious way to enjoy cabbage. They’re easy to make, crispy, and pair perfectly with a creamy dill sauce made from sour cream or yogurt. The flavors of garlic, dill, and spices make this dish perfect for any meal—whether it’s breakfast, lunch, or dinner.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
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:
Step 1: Prepare the Cabbage
- Boil the cabbage:
- In a large pot, bring water to a boil and add 1 chopped head of cabbage.
- Let the cabbage cook for 10 minutes until softened.
- Drain the cabbage and set aside.
Step 2: Make the Batter
- Prepare the egg mixture:
- In a large bowl, whisk 3 eggs together.
- Season with salt, black pepper, and paprika to taste.
- Add garlic and flour:
- Stir in 3 cloves of minced garlic.
- Add the boiled cabbage to the egg mixture, making sure it’s well coated.
- Add 4 tablespoons of flour and mix well until a batter forms.
Step 3: Fry the Pancakes
- Heat olive oil:
- In a large skillet, heat olive oil over medium heat.
- Form and cook pancakes:
- Scoop spoonfuls of the cabbage mixture into the skillet, forming small pancakes.
- Cook each pancake for about 3-4 minutes per side, or until golden brown and crispy.
- Drain on paper towels to remove excess oil.
Step 4: Make the Creamy Dill Sauce
- Mix the sauce ingredients:
- In a small bowl, combine 3 tablespoons of sour cream or yogurt, chopped dill, grated cucumber, and 2 minced cloves of garlic.
- Mix well and set aside.
Serving Suggestions:
- Serve the cabbage pancakes hot with a generous dollop of creamy dill sauce.
- Garnish with extra dill and a lemon wedge on the side.
- Pair with a side salad for a light meal.
- Add a fried egg on top for a hearty breakfast option.
- Serve alongside smoked salmon for an extra special treat.
Cooking Tips:
- Drain the cabbage well after boiling to avoid excess moisture in the batter.
- If you want extra crispy pancakes, add an extra tablespoon of flour to the batter.
- Grate the cucumber for the sauce finely to ensure a smooth consistency.
- For added flavor, mix some grated cheese into the cabbage mixture before frying.
- If you prefer, substitute yogurt for a tangier sauce or use mayonnaise for added richness.
Nutritional Benefits:
- Rich in fiber from cabbage, promoting digestion.
- High in vitamin C from cabbage, supporting the immune system.
- Contains protein from eggs, making it a satisfying meal.
- Low in calories, ideal for a balanced diet.
Dietary Information:
- Vegetarian, made without any meat products.
- Contains gluten, not suitable for those with gluten sensitivity.
- Contains dairy, due to sour cream or yogurt in the sauce.
Nutritional Facts (per serving, approximately):
- Calories: 180
- Protein: 6g
- Carbohydrates: 15g
- Fat: 10g
- Fiber: 4g
- Sugar: 3g
Storage:
- Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat until warmed through to maintain crispiness.
Why You’ll Love This Recipe:
- Simple ingredients: This recipe uses pantry staples and basic vegetables.
- Comfort food: Savory, crispy pancakes with a creamy sauce are satisfying and delicious.
- Versatile dish: Great for breakfast, lunch, or dinner.
- Easy to make: Minimal preparation and cooking time make this a quick meal option.
- Family-friendly: The pancakes are mild and flavorful, appealing to both kids and adults.
Conclusion:
These Cabbage Pancakes with a Creamy Dill Sauce are a delicious way to enjoy cabbage, combining savory flavors with a light and creamy dipping sauce. Perfect as a side dish or a main meal, they’re easy to prepare and a delightful addition to your recipe collection.
Frequently Asked Questions:
- Can I use red cabbage instead of green cabbage?
Yes, you can use red cabbage, but it will alter the color and slightly change the flavor. - Can I bake these pancakes instead of frying?
Yes, you can bake them at 375°F for about 20 minutes, flipping halfway through, but they won’t be as crispy. - How do I make this recipe gluten-free?
Use gluten-free flour in place of regular flour for a gluten-free version. - Can I freeze the pancakes?
Yes, freeze them in a single layer, then store in a freezer bag. Reheat in the oven at 350°F until warmed through. - Can I add other vegetables?
Yes, grated zucchini or carrot can be added to the batter for extra flavor and nutrition.