This Cabbage Pancake is absolutely scrumptious. Made with cabbage, eggs, and fresh herbs, it is simple yet very flavorful.

This Cabbage Pancake is the perfect dish if you love pancakes but want to try something new. Made with cabbage and eggs, and no sugar, it's much healthier and lighter than the usual breakfast fare. You get the vitamins and minerals from the cabbage and cut down on sugar, making this a great option if you are looking for low-carb, keto-friendly meals.
This Cabbage Pancake can be made for breakfast, or for any other meal of the day. It only takes 10-15 minutes to prepare and uses simple ingredients that you probably already have on hand. It's also easily tweaked to fit any diet or allergy restrictions. This Cabbage Pancake is very tasty, full of fresh dill that really complements the other flavors. Let's take a look at what ingredients go into this dish.
Video Tutorial
Main Ingredients
- Cabbage. You can use a pre-cut coleslaw mix from the grocery store to save time, or just cut the cabbage yourself. Either way is fine.
- Eggs. You'll need two.
- Flour. All-purpose flour works best here.
- Dill. Fresh dill adds a great flavor to the pancake. If you haven't got any on hand, you could also substitute with fresh parsley or cilantro.
- Oil. Just a bit of oil to grease the pan. I used a neutral tasting grapeseed oil.
- Salt.
How to Make Cabbage Pancake
1. Cut the cabbage thinly, like you would for coleslaw, and place it into a mixing bowl.
2. Add the eggs, salt, and dill. Stir well.
3. Then add the flour and stir again.
4. Heat up the oil in a non-stick skillet over medium heat. Add the cabbage mixture, and flatten it with a spoon (it should be about ¾ - 1-inch thick).
5. Cover the pancake with a lid and cook for about 5-7 minutes. Flip with the help of a plate, and then cook it for another 5-7 minutes.
Tips for Making Cabbage Pancakes
- Use a non-stick skillet. When you are cooking this cabbage pancake, it's really important that you choose a non-stick skillet. Otherwise, the pancake may stick when you go to flip it and break apart.
- Use fresh herbs. In this recipe, dry herbs just won't cut it. The flavor of fresh dill is so much better and you'll lose a lot of that if you opt for herbs that are not fresh.
- Use all-purpose flour. This glutinous flour works the best for holding the cabbage pancake together through the cooking process. If you don't eat gluten, you can substitute this flour with a gluten-free equivalent, but it may not hold together as well.
Can you make this ahead of time?
Yes, you can make this Cabbage Pancake ahead of time. If you want to save time, you can prep the cabbage or buy a bag of coleslaw mix at the store. If you want to make them and store them for another meal, they can be wrapped and kept in the refrigerator until you are ready to reheat and serve them.
How to Store Cabbage Pancakes
To store these pancakes, allow them to cool and then place them in a ziplock bag or an airtight container with parchment paper between each one. They can stay fresh in the fridge for 3-5 days, or in the freezer for up to 3 months. Just allow them to thaw and then reheat them on the stovetop or in the microwave when you are ready to serve them.
What to Serve it with
- On its own. This Cabbage Pancake has a delicious flavor, so it can be enjoyed as is.
- Drizzled with sauce. This pancake is more savory than sweet, but you can serve it with soy sauce or another umami sauce that complements the flavors.
- With grains. You can serve this alongside potatoes, pasta, or rice.
- Alongside a protein or vegetable. Try this pancake with a side of tofu, broccoli, or asparagus.
I hope you enjoy this Cabbage Pancake as much as I do. It's deliciously satisfying and tastes so good. The light crunch of the cabbage and flavor of the fresh dill can't be beat. This versatile recipe definitely deserves a place at your table, so I hope you'll give it a try.
You'll also love these yummy cabbage recipes:
Cabbage Pancake
Ingredients
- 8 oz. cabbage
- 2 eggs
- ⅛ cup chopped dill
- ⅓ tsp. salt (or to taste)
- ¼ cup all-purpose flour
- 1 tbsp. oil (I used grapeseed)
Instructions
- Cut the cabbage thinly, like you would for coleslaw, and place it into a mixing bowl.
- Add the eggs, salt, and dill. Stir well.
- Then add the flour and stir again.
- Heat up the oil in a non-stick skillet over medium heat. Add the cabbage mixture, and flatten it with a spoon (it should be about ¾ – 1-inch thick).
- Cover the pancake with a lid and cook for about 5-7 minutes. Flip with the help of a plate, and then cook it for another 5-7 minutes.
Notes
TIPS FOR MAKING CABBAGE PANCAKES
- Use a non-stick skillet. When you are cooking this cabbage pancake, it’s really important that you choose a non-stick skillet. Otherwise, the pancake may stick when you go to flip it and break apart.
- Use fresh herbs. In this recipe, dry herbs just won’t cut it. The flavor of fresh dill is so much better and you’ll lose a lot of that if you opt for herbs that are not fresh.
- Use all-purpose flour. This glutinous flour works the best for holding the cabbage pancake together through the cooking process. If you don’t eat gluten, you can substitute this flour with a gluten-free equivalent, but it may not hold together as well.
Kathleen says
Easy and delicious! Will make all the time. Thank you!!
Tania Sheff says
Thank you so much, Kathleen!
R says
I tried this recipe, but since we eat keto, I used 5TBS almond flour, and 1tsp baking powder, 1TBS corn starch, added 3 eggs instead of 2, and used 1/2 tsp dried dill weed & 1 tsp onion powder, & pinch ground black pepper. Came out quite tasty 🙂
Tania Sheff says
Thank you for the feedback!
Cristiane Sanders says
So good! I actually skipped the flour and added shredded cheese. Didn't have dill so I added celery salt and fresh parsley. It turned out excellent, more like a quiche, healthy and low carb. Thanks for sharing your recipe.
Tania Sheff says
Thank you for the feedback, Cristiane! I am glad you enjoyed it!
Nancy Himmelfarb says
PS. We eat it for dinner (not breakfast)!
Nancy Himmelfarb says
Love this recipe! Tastes much better than the name "cabbage pancake" would lead you to believe!! Reminded me of the okunomiyaki we loved when we visited Japan! I made a few changes - added a little chopped sweet onion, and used cilantro instead of dill, and I used Trader Joe's gluten-free flour. It came out wonderful and I've made it several times since. Husband loves it. It's so easy and so healthy!
Tania Sheff says
I am glad you enjoyed it, Nancy! Thank you for the rating!
Mischa (TX) says
OMG!! Amazing dish for any time of the day! I made it for the first time for brunch and it was SO good! I added sautéed green onions and fresh garlic on top with a sprinkle of monterrey jack cheese. I'm in LOVE! Going to try some other additions, like maybe carrots or asparagus. Thank you for such a great and versatile recipe! I follow you on Pinterest already and look for all your recipes all the time. Keep on posting!!
Tania Sheff says
Thank you so much for the kind words and for the rating, Mascha! I am glad you liked the recipe.
Ellie says
Could this be baked or air fryed?