Why Make This Recipe
Crispy Cabbage Pancakes are not just tasty; they are also easy to make and a fun way to enjoy vegetables. If you are looking for a dish that is quick to prepare yet delicious, this recipe is perfect for you. It’s a great option for breakfast, lunch, or a snack. Plus, it is a wonderful way to use up leftover cabbage!
How to Make Crispy Cabbage Pancake
Ingredients:
- 8 ounces cabbage
- 2 eggs
- ⅛ cup chopped dill
- ⅓ teaspoon salt
- ¼ cup all-purpose flour
- 1 tablespoon oil
Directions:
- Thinly slice the cabbage and place it into a mixing bowl.
- Add the eggs, salt, and dill to the bowl. Stir well to combine.
- Add the flour and mix until all ingredients are well incorporated.
- Heat the oil in a non-stick skillet over medium heat.
- Pour the cabbage mixture into the skillet and flatten it with a spoon, forming a pancake about ¾ – 1-inch thick.
- Cover the skillet with a lid and cook for about 5-7 minutes.
- Flip the pancake with the help of a plate and cook for another 5-7 minutes, until both sides are golden brown.
How to Serve Crispy Cabbage Pancake
Serve the Crispy Cabbage Pancake hot from the skillet. You can enjoy it on its own or with a dipping sauce. A dollop of sour cream or a sprinkle of extra dill can add a nice touch. This pancake pairs well with a simple salad for a light meal or as a side dish.
How to Store Crispy Cabbage Pancake
To store leftover pancakes, let them cool completely. Place them in an airtight container and keep them in the refrigerator for up to three days. You can also freeze them for longer storage. Make sure to wrap them well to prevent freezer burn. When you’re ready to eat, reheat them in a skillet or microwave.
Tips to Make Crispy Cabbage Pancake
- For extra flavor, consider adding chopped onions or garlic to the cabbage mixture.
- Make sure the skillet is hot before adding the oil to ensure a crispy texture.
- Adjust the thickness of the pancake according to your preference. A thinner pancake will be crispier, while a thicker one will be softer.
Variation
You can customize this recipe by adding other vegetables like grated carrots or zucchini. Feel free to experiment with different herbs and spices based on your taste.
FAQs
Can I use a different type of cabbage?
Yes, you can use green cabbage, purple cabbage, or even Napa cabbage. Each type will give a slightly different flavor and texture.
Is this recipe gluten-free?
This recipe contains all-purpose flour, but you can substitute it with gluten-free flour for a gluten-free version.
Can I make this pancake ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator. Just give it a good stir before cooking.
Crispy Cabbage Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and easy-to-make crispy cabbage pancakes, perfect for breakfast, lunch, or a snack.
Ingredients
- 8 ounces cabbage
- 2 eggs
- ⅛ cup chopped dill
- ⅓ teaspoon salt
- ¼ cup all-purpose flour
- 1 tablespoon oil
Instructions
- Thinly slice the cabbage and place it into a mixing bowl.
- Add the eggs, salt, and dill to the bowl. Stir well to combine.
- Add the flour and mix until all ingredients are well incorporated.
- Heat the oil in a non-stick skillet over medium heat.
- Pour the cabbage mixture into the skillet and flatten it with a spoon, forming a pancake about ¾ – 1-inch thick.
- Cover the skillet with a lid and cook for about 5-7 minutes.
- Flip the pancake with the help of a plate and cook for another 5-7 minutes, until both sides are golden brown.
Notes
Serve hot with a dollop of sour cream or a sprinkle of extra dill. Pairs well with a simple salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: cabbage pancakes, vegetarian recipe, easy breakfast, comfort food, quick recipe
