Description
Crispy on the outside, soft on the inside, and bursting with flavor, this Savory Cabbage Pancake is a quick and easy dish you’ll love. Made with finely shredded cabbage, fresh dill, eggs, and a touch of flour, it’s perfect as a light meal, snack, or side dish. Whether you enjoy it plain, topped with sour cream, or dipped in your favorite sauce, this cabbage pancake is both healthy and satisfying!
Ingredients
Scale
- 8 oz. cabbage, finely shredded
- 2 eggs
- ⅛ cup chopped fresh dill
- ⅓ teaspoon salt (or to taste)
- ¼ cup all-purpose flour
- 1 tablespoon grapeseed oil (or any mild-flavored oil)
Instructions
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Prepare the Cabbage:
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Make the Batter:
- In a large mixing bowl, beat the eggs until well combined.
- Stir in the chopped dill, salt, and shredded cabbage, ensuring the mixture is evenly coated.
- Gradually sift in the flour, stirring continuously to prevent lumps. The batter should be moist but thick enough to hold together.
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Heat the Oil:
- In a non-stick skillet, heat grapeseed oil over medium heat.
- Ensure the oil is hot but not smoking before adding the batter.
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Cook the Pancakes:
- Scoop a portion of the batter into the skillet and flatten slightly into a pancake shape.
- Cook for 3-4 minutes on one side, or until golden brown and crispy.
- Flip carefully and cook for another 3-4 minutes on the other side.
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Serve and Enjoy:
- Remove from the pan and drain on a paper towel-lined plate.
- Serve warm with sour cream, yogurt, or a drizzle of hot sauce for extra flavor.
Notes
- For extra crispiness, cook on medium-high heat and avoid overcrowding the pan.
- To make it gluten-free, substitute all-purpose flour with chickpea flour or gluten-free flour.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheat in a skillet for the best texture or in an air fryer at 375°F (190°C) for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: European