Crispy, golden, and packed with flavor, Savory Cabbage Pancakes are a healthy, easy-to-make snack that you’ll want to make again and again. Whether you’re looking for a quick lunch, a light dinner, or a nutritious side dish, these vegetable-packed pancakes offer a delicious way to enjoy cabbage in a whole new way.
Not only are they budget-friendly, but they also require just a handful of ingredients and can be made in under 30 minutes. Plus, they are low in calories, rich in fiber, and naturally vegetarian—making them perfect for anyone looking for a light yet satisfying meal.
Why You’ll Love These Savory Cabbage Pancakes
✔ Easy to Make – Simple steps with minimal ingredients.
✔ Healthy & Nutritious – Low in carbs and packed with fiber.
✔ Budget-Friendly – Made with affordable pantry staples.
✔ Crispy & Delicious – Perfectly golden brown with a crunchy bite.
✔ Versatile – Serve as a snack, side dish, or light meal.
Ingredients for Savory Cabbage Pancakes
These crispy cabbage pancakes require only a few simple ingredients you probably already have in your kitchen.
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage, finely shredded | 8 oz |
| Eggs | 2 |
| Dill, chopped | ⅛ cup |
| Salt | ⅓ tsp (or to taste) |
| All-purpose flour | ¼ cup |
| Oil (grapeseed, vegetable, or any neutral oil) | 1 tbsp |
Step-by-Step Guide to Making Savory Cabbage Pancakes
1. Prepare the Cabbage
- Finely shred the cabbage using a knife or food processor.
- Transfer to a large bowl and toss with salt.
- Let it rest for 5 minutes to allow excess moisture to be drawn out.
2. Mix the Batter
- Crack the eggs into the cabbage.
- Add the chopped dill and flour.
- Mix well until the batter is thick and cohesive.
3. Preheat the Skillet
- Heat 1 tablespoon of oil in a non-stick skillet over medium heat.
- Ensure the oil is hot before adding the batter.
4. Cook the Pancakes
- Scoop 2–3 tablespoons of the batter into the skillet for each pancake.
- Press lightly to flatten into a round shape.
- Fry for 2–3 minutes per side, until golden brown and crispy.
5. Serve & Enjoy
- Transfer the pancakes onto a plate lined with paper towels to absorb excess oil.
- Serve warm with a side of sour cream, Greek yogurt, or a light dipping sauce.
Tips for the Best Cabbage Pancakes
- Shred the cabbage finely – This ensures even cooking and better texture.
- Let the cabbage rest with salt – Helps remove excess moisture for crispier pancakes.
- Use fresh herbs – Dill adds a great flavor, but you can also try parsley or chives.
- Cook on medium heat – High heat can burn the pancakes before they cook through.
- Serve immediately – These pancakes taste best fresh and hot!
Variations & Customizations
1. Add More Vegetables
- Mix in grated carrots, zucchini, or bell peppers for extra nutrients.
2. Make It Spicy
- Add a pinch of chili flakes or cayenne pepper for a kick of heat.
3. Make It Cheesy
- Stir in grated Parmesan or cheddar cheese for a richer taste.
4. Gluten-Free Option
- Swap all-purpose flour with almond flour or gluten-free flour.
5. Protein Boost
- Add cooked chicken, shrimp, or tofu to make it more filling.
What to Serve with Savory Cabbage Pancakes
- Sour Cream or Greek Yogurt – A creamy contrast to the crispy pancakes.
- Sweet Chili Sauce – Adds a little tang and spice.
- Fresh Green Salad – A light, refreshing side.
- Eggs – Serve with a poached or fried egg for a breakfast twist.
How to Store & Reheat Cabbage Pancakes
Storing:
- Refrigerator: Keep leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked pancakes for up to 2 months.
Reheating:
- Oven: Bake at 350°F (175°C) for 10 minutes until crispy.
- Skillet: Reheat in a pan over medium heat for 2–3 minutes per side.
- Air Fryer: Heat at 375°F (190°C) for 5 minutes.
Frequently Asked Questions
1. Can I make these pancakes ahead of time?
Yes! You can prep the batter and store it in the fridge for up to 12 hours before cooking.
2. Can I make these pancakes without eggs?
Yes! Use flaxseed meal (1 tbsp mixed with 2.5 tbsp water per egg) as an egg replacement.
3. Can I bake these instead of frying?
Absolutely! Bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
4. How do I make my pancakes extra crispy?
Make sure to remove excess moisture from the cabbage and cook on medium heat.
5. Can I use red cabbage instead of green?
Yes! Red cabbage will give the pancakes a slightly different flavor and a beautiful color.
6. Are these pancakes keto-friendly?
To make them keto, substitute flour with almond flour and reduce the amount slightly.
Final Thoughts – Try These Savory Cabbage Pancakes Today!
These Savory Cabbage Pancakes are a healthy, crispy, and delicious snack that you can enjoy anytime. Whether you’re looking for a quick meal, a creative way to use cabbage, or a nutritious side dish, this recipe is simple, flavorful, and satisfying.
So why wait? Grab your ingredients and start cooking today!
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Savory Cabbage Pancakes: A Healthy and Easy Snack
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
Description
Light, crispy, and full of flavor, these Savory Cabbage Pancakes are an easy, healthy snack or meal that you can whip up in minutes! Packed with shredded cabbage, fresh dill, and eggs, they’re perfect for a quick breakfast, lunch, or side dish. Serve them hot with sour cream, Greek yogurt, or your favorite dipping sauce for a truly delicious experience!
Ingredients
- 8 oz. cabbage (finely shredded)
- 2 eggs
- 1/8 cup chopped dill
- 1/3 teaspoon salt (or to taste)
- 1/4 cup all-purpose flour
- 1 tablespoon oil (such as grapeseed or vegetable oil)
Instructions
- Prepare the Cabbage: Shred the cabbage finely and transfer it to a large mixing bowl. Toss the cabbage with salt and let it rest for about 5 minutes to allow any excess moisture to be drawn out.
- Mix the Batter: Crack the eggs into the cabbage, then add the chopped dill and flour. Mix thoroughly until everything is well incorporated, resulting in a thick, cohesive batter.
- Preheat the Skillet: Warm the oil in a non-stick skillet over medium heat until it’s hot and ready for cooking.
- Cook the Pancakes: Scoop 2–3 tablespoons of the batter into the skillet for each pancake, pressing it lightly to flatten. Fry for 2–3 minutes per side, or until the pancakes are golden and crispy.
- Serve: Transfer the pancakes from the skillet to a plate lined with paper towels to absorb any extra oil. Serve while warm, with a side of sour cream or yogurt for dipping if desired.
Notes
- For extra crispiness, squeeze out as much moisture as possible from the cabbage.
- Try different herbs like parsley or chives for a flavor twist.
- Make them spicy by adding red pepper flakes or cayenne.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Eastern European