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
Scale
- 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