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.
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 3/4 – 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:
Video Tutorial
Cabbage Pancake
Ingredients
- 8 oz. cabbage
- 2 eggs
- 1/8 cup chopped dill
- 1/3 tsp. salt (or to taste)
- 1/4 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 3/4 – 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.
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