Crispy Cabbage Pancake Recipe You’ll Crave Again and Again Recipe

Introduction

This crispy cabbage pancake is a delicious and simple dish that combines the mild sweetness of cabbage with fresh dill and eggs. It’s golden, savory, and perfect for a quick meal or snack you’ll want to make again and again.

Ingredients

• 8 ounces cabbage
• 2 eggs
• ⅛ cup chopped dill
• ⅓ teaspoon salt
• ¼ cup all-purpose flour
• 1 tablespoon oil

Instructions

1. Step 1: Thinly slice the cabbage and place it into a mixing bowl.
2. Step 2: Add the eggs, salt, and dill to the bowl. Stir well to combine.
3. Step 3: Add the flour and mix until all ingredients are well incorporated.
4. Step 4: Heat the oil in a non-stick skillet over medium heat.
5. Step 5: Pour the cabbage mixture into the skillet and flatten it with a spoon, forming a pancake about ¾ to 1 inch thick.
6. Step 6: Cover the skillet with a lid and cook for about 5-7 minutes.
7. Step 7: Flip the pancake with the help of a plate and cook for another 5-7 minutes, until both sides are golden brown.

Tips & Variations

• Use fresh dill for the best flavor, or substitute with parsley or chives.
• Add a pinch of black pepper or a little garlic powder to enhance the taste.
• Try mixing in a handful of grated cheese for a richer pancake.
• Serve with a dollop of sour cream or a squeeze of lemon for a bright finish.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through to maintain crispiness as much as possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of cabbage?

Yes, thinly sliced zucchini or shredded carrots can be used as a substitute, but the texture and flavor will vary slightly.

Is this recipe gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute the flour with a gluten-free blend or rice flour.

Crispy Cabbage Pancake Recipe You’ll Crave Again and Again Recipe

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★★★★★

4.9 from 102 reviews

This Crispy Cabbage Pancake recipe is a delightful and savory dish that combines thinly sliced cabbage with eggs, fresh dill, and flour to create a golden, crispy pancake. Cooked on the stovetop until perfectly browned on both sides, this pancake is a versatile meal or snack you’ll crave again and again.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Breakfast, Snack
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 8 ounces cabbage, thinly sliced
• 2 eggs
• ⅛ cup chopped fresh dill
• ⅓ teaspoon salt
• ¼ cup all-purpose flour
• 1 tablespoon oil (for cooking)

Instructions

1. Prepare the Cabbage: Thinly slice the cabbage and place it into a mixing bowl, ensuring the pieces are evenly sized for consistent cooking.
2. Mix Wet Ingredients: Add the eggs, salt, and chopped dill to the bowl with the cabbage. Stir well to thoroughly combine these ingredients and evenly distribute the seasoning and herbs.
3. Add the Flour: Sprinkle the all-purpose flour into the cabbage mixture and mix until all the ingredients are well incorporated to create a batter that holds together.
4. Heat the Skillet: Place a non-stick skillet over medium heat and add the tablespoon of oil. Allow the oil to heat until shimmering but not smoking, ready for frying the pancake.
5. Form the Pancake: Pour the cabbage mixture into the hot skillet and use a spoon to flatten it, forming a pancake that is about ¾ to 1 inch thick to ensure even cooking through the center.
6. Cook Covered: Cover the skillet with a lid and cook the pancake for 5 to 7 minutes. This helps steam and cook the cabbage and eggs inside while the bottom becomes crispy and golden.
7. Flip and Cook Other Side: Carefully flip the pancake using a plate or spatula, and cook the other side for another 5 to 7 minutes until it is also golden brown and crispy.

Notes

• For extra flavor, consider adding finely chopped onions or garlic to the batter.
• You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
• The pancake is best served immediately while hot and crispy, either on its own or with a dipping sauce like sour cream or a soy-based sauce.
• Make sure the oil is hot before adding the batter to get a nice crispy crust.

Keywords: cabbage pancake, crispy pancake, vegetarian pancake, cabbage recipe, savory pancake