Prepare the Vegetables: Finely shred the cabbage and place it in a large mixing bowl.

Finely chop the onion and grate the carrot. Add them to the bowl with the cabbage.

Make the Batter: In a separate bowl, beat the eggs.

Add the kefir or thick yogurt to the eggs and mix well.

Gradually add the flour to the mixture, stirring continuously to avoid lumps.

Add the baking soda or baking powder, salt, and black pepper to the batter. Mix until well combined.

Combine Ingredients: Pour the batter over the shredded cabbage, onion, and carrot mixture.

Stir until all the vegetables are evenly coated with the batter.

Fry the Pancakes: Heat vegetable oil in a large frying pan over medium heat.

Scoop a spoonful of the cabbage mixture into the pan, flattening it slightly to form a pancake shape.

Cook for 3-4 minutes on each side, or until golden brown and crispy.

Remove from the pan and place on a paper towel to drain excess oil.

Serve: Serve the cabbage pancakes hot, garnished with a sprinkle of fresh herbs if desired.

Enjoy with a side of sour cream or your favorite dipping sauce.