This Cabbage Pancake is absolutely scrumptious. Made with cabbage, eggs, and fresh herbs, it is simple yet very flavorful.
Servings: 2 servings
- 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.
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.
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