Cabbage Pancakes are a quick, delicious, and nutritious dish made with simple ingredients. Crispy on the outside and tender on the inside, these pancakes pair perfectly with a tangy Yogurt Dill Sauce for a satisfying meal or snack. Perfect for breakfast, lunch, or even dinner, they’re a versatile way to enjoy cabbage.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients (Cups and Grams)
For the Pancakes:
- Cabbage: 3 cups (300 g), finely shredded
- Onion: 1 small, finely chopped
- Eggs: 2 large
- Flour: 1/2 cup (60 g)
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Paprika: 1/4 teaspoon
- Fresh parsley: 2 tablespoons, chopped
- Olive oil: 2 tablespoons, for frying
For the Yogurt Dill Sauce:
- Greek yogurt: 1/2 cup (120 ml)
- Fresh dill: 1 tablespoon, finely chopped
- Garlic powder: 1/2 teaspoon
- Lemon juice: 1 teaspoon
- Salt: To taste
Directions
Prepare the Pancakes:
- In a large bowl, combine shredded cabbage, chopped onion, eggs, flour, baking powder, salt, black pepper, paprika, and parsley. Mix well until all ingredients are evenly coated.
- Heat olive oil in a non-stick skillet over medium heat.
- Scoop about 2-3 tablespoons of the cabbage mixture and flatten it into a pancake shape in the skillet.
- Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter.
Prepare the Yogurt Dill Sauce:
- In a small bowl, mix Greek yogurt, fresh dill, garlic powder, lemon juice, and salt. Stir until smooth.
Serve:
- Serve the warm cabbage pancakes with the Yogurt Dill Sauce on the side or drizzled on top.
Serving Suggestions
- Serve with a side of fresh salad or roasted vegetables.
- Add a fried egg on top for a hearty breakfast.
- Pair with smoked salmon or grilled chicken for a complete meal.
Cooking Tips
- Squeeze out excess moisture from the cabbage to prevent soggy pancakes.
- Use a combination of green and red cabbage for added color and texture.
- For extra flavor, add grated cheese or a pinch of chili flakes to the batter.
Nutritional Benefits
- Cabbage: Rich in vitamins C and K, and packed with fiber.
- Eggs: Provide high-quality protein and essential nutrients.
- Greek Yogurt: Offers probiotics and a creamy tangy flavor.
Dietary Information
- Vegetarian-friendly.
- Can be made gluten-free by using gluten-free flour.
Nutritional Facts (Per Serving, Approx.)
- Calories: 180
- Protein: 7 g
- Carbohydrates: 15 g
- Fat: 10 g
- Fiber: 3 g
- Sodium: 250 mg
Storage
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or oven for crispiness.
- The yogurt dill sauce can be refrigerated for up to 2 days.
Why You’ll Love This Recipe
- Quick and easy to prepare with pantry staples.
- A delicious way to use up leftover cabbage.
- Crispy, flavorful, and packed with nutrients.
- Perfect as a snack, side dish, or main course.
Conclusion
These Cabbage Pancakes with Yogurt Dill Sauce are a delightful way to turn simple ingredients into a tasty meal. The crispy pancakes and creamy, tangy sauce create a perfect balance of flavors and textures. Whether served as a snack, appetizer, or main course, this recipe is versatile, healthy, and satisfying. Give it a try and enjoy a delicious twist on cabbage!
Frequently Asked Questions
- Can I use red cabbage instead of green?
Yes, red cabbage works well and adds a vibrant color. - What can I use instead of flour?
You can substitute with almond flour, chickpea flour, or gluten-free flour. - Can I bake these pancakes instead of frying?
Yes, bake at 375°F (190°C) for 15-20 minutes, flipping halfway through. - Can I freeze the pancakes?
Yes, freeze cooked pancakes in a single layer and reheat in a skillet or oven. - Can I make the batter ahead of time?
It’s best to prepare the batter fresh, but you can store it in the fridge for up to 1 hour before cooking. - What herbs can I use instead of parsley?
Try cilantro, chives, or dill for a different flavor profile. - What can I use instead of Greek yogurt for the sauce?
Sour cream, plant-based yogurt, or mayonnaise are good alternatives. - How do I prevent the pancakes from falling apart?
Ensure the batter is well-mixed and not too dry; adjust with a little more egg or flour if needed. - Can I add other vegetables to the batter?
Yes, grated carrots, zucchini, or chopped bell peppers work wonderfully. - What can I pair these pancakes with for a full meal?
Serve with a protein like grilled chicken, fish, or tofu, along with a side salad.