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4.75 from 8 votes

Cabbage Pancake

This Cabbage Pancake is absolutely scrumptious. Made with cabbage, eggs, and fresh herbs, it is simple yet very flavorful.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: cabbage pancake recipe
Servings: 2 servings
Calories: 215kcal
Author: Tania Sheff


  • 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)


  • 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.




  • 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.


Calories: 215kcal | Carbohydrates: 19g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 403mg | Potassium: 275mg | Fiber: 3g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 44mg | Calcium: 76mg | Iron: 2mg