Cabbage Pancakes with Yogurt Dill Sauce

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.