Savory Cabbage Pancakes
These easy, crispy cabbage pancakes are a nutritious, fiber-rich meal or snack. Perfectly seasoned and pan-fried to golden perfection, they’re great on their own or paired with a dipping sauce.
Ingredients
- - 3 cups finely shredded cabbage
- - 2 eggs or flax eggs for vegan option
- - 1/4 cup chopped spring onion or regular onion
- - 1/4 cup chickpea flour or whole wheat flour
- - 1 garlic clove minced
- - Salt and pepper to taste
- - 1/2 tsp turmeric optional
- - 2 tbsp fresh herbs parsley, dill, or cilantro, chopped
- - 2 tbsp oil for pan-frying
Instructions
- Prepare Ingredients
- In a large bowl, combine shredded cabbage, onion, garlic, herbs, and seasonings.
- Make Batter
- Add eggs and flour to the cabbage mixture and stir until evenly combined and slightly sticky.
- Heat Pan
- Heat 1 tbsp of oil in a non-stick skillet over medium heat.
- Cook Pancakes
- Scoop about 1/4 cup of mixture per pancake into the pan. Flatten gently with a spatula. Cook for 3–4 minutes per side, until golden and cooked through. Repeat with remaining batter.
- Serve
- Serve hot with yogurt, sour cream, or a tangy dipping sauce.
- prep_time: PT10M
- cook_time: PT15M
- total_time: PT25M
- servings: 4
Notes
nutrition:
calories: ~120 (per serving)
carbohydrates: ~10g
protein: ~5g
fat: ~7g
fiber: ~3g
sodium: ~200mg notes:
- You can add grated carrot or zucchini for extra veggies.
- Use chickpea flour for a gluten-free version with extra protein.
- Serve with sriracha mayo or soy dipping sauce for a flavor boost.
calories: ~120 (per serving)
carbohydrates: ~10g
protein: ~5g
fat: ~7g
fiber: ~3g
sodium: ~200mg notes:
- You can add grated carrot or zucchini for extra veggies.
- Use chickpea flour for a gluten-free version with extra protein.
- Serve with sriracha mayo or soy dipping sauce for a flavor boost.