Cabbage Pancakes: A Crispy & Healthy Savory Treat
Cabbage pancakes are a fantastic way to incorporate vegetables into your meals in a fun and crispy way. These pancakes are light, healthy, and quick to prepare, making them a great option for breakfast, a snack, or even as a side dish. With a crunchy golden exterior and soft, flavorful interior, cabbage pancakes are sure to please everyone at the table.
Ingredients:
For the Pancakes:
2 cups (200 g) shredded cabbage
2 eggs
½ cup (60 g) all-purpose flour
¼ cup (60 ml) milk or water
2 green onions, chopped (optional)
1 garlic clove, minced
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon paprika (optional, for extra flavor)
1 tablespoon oil (for frying, plus extra as needed)
Step-by-Step Instructions:
Prepare the Cabbage Mixture:
Begin by finely shredding the cabbage using a knife, grater, or food processor. Aim for small, thin pieces to ensure they cook evenly.
Transfer the shredded cabbage to a large bowl, and then add the chopped green onions and minced garlic. These ingredients will enhance the flavor of the pancakes.
Make the Batter:
In a separate mixing bowl, whisk the 2 eggs and ¼ cup milk (or water) until fully combined.
Add the ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon paprika. These seasonings will give the pancakes a mild kick of flavor.
Gradually stir in ½ cup of flour, mixing until a smooth batter forms. The batter should be thick but still easily scoopable.
Combine the Ingredients:
Add the shredded cabbage mixture to the batter and stir until the cabbage is fully coated with the batter. This should result in a thick mixture that holds together when scooped.
Cook the Pancakes:
Heat 1 tablespoon of oil in a non-stick frying pan over medium heat.
Once the pan is hot, scoop about ¼ cup of batter for each pancake, and gently flatten it with a spatula to form small, round pancakes.
Cook for 3-4 minutes on each side or until the pancakes turn golden brown and crispy. Flip carefully, as the pancakes can be delicate. Repeat this step with the remaining batter, adding more oil to the pan as needed.
Serve & Enjoy:
Once the pancakes are cooked, transfer them to a plate lined with paper towels to absorb excess oil.
Serve the cabbage pancakes warm with your favorite dipping sauces, such as soy sauce, sour cream, or spicy mayo.
Pro Tips for the Best Cabbage Pancakes
Use fresh cabbage: Fresh cabbage provides a slight crunch that enhances the texture of the pancakes.
Avoid overmixing: Mix the batter just until the ingredients are combined to ensure light and fluffy pancakes.
Adjust the seasoning: Feel free to add more salt, spices, or fresh herbs to customize the flavor to your liking.
Cook on medium heat: Cooking on too high heat may burn the pancakes, while too low heat could make them soggy. Medium heat is ideal for achieving the perfect golden-brown exterior and soft interior.
Variations & Additions
These cabbage pancakes are incredibly versatile, so you can get creative with different ingredients:
Add shredded carrots for a pop of color and extra sweetness.
Mix in cheese like cheddar, mozzarella, or parmesan for added richness.
Make them spicy by adding chili flakes or a dash of hot sauce to the batter.
Add protein like diced cooked chicken or shrimp for a heartier meal.
Crispy bacon twist: For a smoky flavor, mix in crumbled bacon into the batter.
How to Serve Cabbage Pancakes
These pancakes taste great on their own but can be enhanced with various toppings or sides:
With sour cream or Greek yogurt: Adds a creamy, cooling balance to the crispy pancakes.
With a squeeze of lemon: This will brighten up the flavors and add a fresh zing.
With soy sauce & sesame seeds: A delicious Asian-inspired touch.
With spicy mayo or sriracha: If you like your food with a kick.
With a fresh salad: Pair these pancakes with cucumbers, tomatoes, or any salad for a light, refreshing meal.
Storage & Reheating Tips
To Store: Place leftover pancakes in an airtight container and store them in the fridge for up to 3 days.
To Freeze: Lay the pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They will keep for up to 2 months in the freezer.
To Reheat: For the best results, pan-fry the pancakes for 2 minutes on each side to restore their crispiness. You can also bake them at 350°F (175°C) for 10 minutes. Avoid microwaving them as they will lose their crispy texture.
Nutritional Information (Per Pancake)
Calories: ~100 kcal
Carbs: 12g
Protein: 4g
Fat: 4g
These cabbage pancakes are a low-calorie, nutrient-dense snack, perfect for adding more fiber to your diet!
Conclusion: The Perfect Quick & Healthy Cabbage Pancakes
Cabbage pancakes are a simple, flavorful, and nutritious dish that is quick to prepare and fun to eat. They make a great addition to any meal and are an excellent way to sneak more vegetables into your diet. Whether you make them for breakfast, lunch, or a light dinner, these crispy treats will satisfy your cravings while keeping you feeling healthy.