Depression-era cooks discovered shredded cabbage creates crispy edges when pan-fried, making vegetables taste like actual pancakes without any flour.
Cabbage Pancakes
Dive into these delicious Cabbage Pancakes that boast a perfect crunch on the outside and a soft, flavorful center! With fresh cabbage, aromatic herbs, and a touch of garlic, these pancakes are not only nutritious but also irresistibly tasty. Perfect for a quick lunch or a delightful snack, you'll be coming back for seconds!
Prep
10
min
Cook
15
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 8 ounce cabbage , about 3 ½ cups, sliced like coleslaw (227 g)
🥛Dairy & Eggs(1)
- ½ cup grated cheese , Monterey, mild cheddar or mozzarella cheese (120 ml)optional
🫙Pantry Staples(2)
- ¼ cup all purpose flour , I used GF blend (31.2 g)
- 1 tablespoon olive oil (15 ml)
🧂Spices & Seasonings(3)
- ½ teaspoon garlic powder (2.5 ml)
- ½ teaspoon onion powder (2.5 ml)
- ½ teaspoon salt , or more to taste (up to 1 teaspoon) (2.5 ml)
📦Other(2)
- 3 eggs
- ⅓ cup green onions , sliced thinly (79.2 ml)optional
👨🍳 Instructions
- 1
Slice the cabbage very thinly, using a mandoline slicer for even results.
- 2
In a bowl, combine all the ingredients.
- 3
Heat oil in a skillet over medium-high heat.
- 4
Add ¼ cup of the cabbage mixture to the skillet and press it down slightly.
- 5
Cook for about 4 minutes per side, flip and cook for another 3-4 minutes, or until golden brown.
- 6
Serve hot with sour cream.
💡 Pro Tips
- ✓Slice cabbage to 1-2mm thickness using a mandoline because uniform thin slices release moisture evenly and create better binding when mixed with batter.technique1-2mm thickness
- ✓Salt shredded cabbage and let it sit for 15 minutes, then squeeze out excess water to remove 60-70% of moisture and prevent soggy pancakes.ingredient15 minutes, 60-70% moisture reduction
- ✓Heat your skillet to 325-350°F before adding batter because this temperature creates the Maillard reaction for golden browning while cooking the interior through.equipment325-350°F
- ✓Press pancakes with spatula during the first 2 minutes of cooking to compress cabbage layers and create better cohesion between ingredients.timing2 minutes
- ✓Use a 2:1 ratio of cabbage to flour by weight because too much flour creates dense pancakes while too little won't bind the shredded vegetables.ingredient2:1 ratio by weight
Share this recipe
Prep
10
min
Cook
15
min
Serves
8
people
Level
beginner
Share this recipe
Depression-era cooks discovered shredded cabbage creates crispy edges when pan-fried, making vegetables taste like actual pancakes without any flour.
Cabbage Pancakes
Dive into these delicious Cabbage Pancakes that boast a perfect crunch on the outside and a soft, flavorful center! With fresh cabbage, aromatic herbs, and a touch of garlic, these pancakes are not only nutritious but also irresistibly tasty. Perfect for a quick lunch or a delightful snack, you'll be coming back for seconds!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 8 ounce cabbage , about 3 ½ cups, sliced like coleslaw (227 g)
🥛Dairy & Eggs(1)
- ½ cup grated cheese , Monterey, mild cheddar or mozzarella cheese (120 ml)optional
🫙Pantry Staples(2)
- ¼ cup all purpose flour , I used GF blend (31.2 g)
- 1 tablespoon olive oil (15 ml)
🧂Spices & Seasonings(3)
- ½ teaspoon garlic powder (2.5 ml)
- ½ teaspoon onion powder (2.5 ml)
- ½ teaspoon salt , or more to taste (up to 1 teaspoon) (2.5 ml)
📦Other(2)
- 3 eggs
- ⅓ cup green onions , sliced thinly (79.2 ml)optional
👨🍳 Instructions
- 1
Slice the cabbage very thinly, using a mandoline slicer for even results.
- 2
In a bowl, combine all the ingredients.
- 3
Heat oil in a skillet over medium-high heat.
- 4
Add ¼ cup of the cabbage mixture to the skillet and press it down slightly.
- 5
Cook for about 4 minutes per side, flip and cook for another 3-4 minutes, or until golden brown.
- 6
Serve hot with sour cream.
💡 Pro Tips
- ✓Slice cabbage to 1-2mm thickness using a mandoline because uniform thin slices release moisture evenly and create better binding when mixed with batter.technique1-2mm thickness
- ✓Salt shredded cabbage and let it sit for 15 minutes, then squeeze out excess water to remove 60-70% of moisture and prevent soggy pancakes.ingredient15 minutes, 60-70% moisture reduction
- ✓Heat your skillet to 325-350°F before adding batter because this temperature creates the Maillard reaction for golden browning while cooking the interior through.equipment325-350°F
- ✓Press pancakes with spatula during the first 2 minutes of cooking to compress cabbage layers and create better cohesion between ingredients.timing2 minutes
- ✓Use a 2:1 ratio of cabbage to flour by weight because too much flour creates dense pancakes while too little won't bind the shredded vegetables.ingredient2:1 ratio by weight