Craving something deliciously savory yet light and easy to make? These Savory Cabbage Pancakes are a perfect choice! Packed with shredded cabbage, fresh dill, and a blend of spices, these golden pancakes are crispy on the outside and tender on the inside. Perfect as a snack, appetizer, or light meal, this recipe is simple, healthy, and oh-so-satisfying.
Ingredients
For the Cabbage Pancakes:
- 8 oz. green cabbage, shredded
- 2 eggs
- 1/8 cup chopped dill
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the Batter: In a large mixing bowl, combine shredded cabbage, eggs, chopped dill, salt, pepper, garlic powder, onion powder, and smoked paprika.Mix well until the cabbage is evenly coated with the spices and eggs.
- Add the Flour: Gradually add the all-purpose flour to the cabbage mixture.Stir until the ingredients are fully combined, forming a thick pancake batter.
- Heat the Oil: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Cook the Pancakes: Scoop a small amount of batter (about 2–3 tablespoons) into the skillet, spreading it into a round pancake shape.Cook for 2–3 minutes on each side or until golden brown and crispy.Repeat with the remaining batter, adding more oil as needed.
- Serve: Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.Serve warm with sour cream, yogurt, or your favorite dipping sauce.
Conclusion
These Savory Cabbage Pancakes are a delightful way to transform humble ingredients into a dish full of flavor and texture. Quick to whip up and endlessly versatile, they’re a fantastic option for any time of day. Try them out and enjoy a satisfying meal that’s sure to please everyone at the table.
Savory Cabbage Pancakes
Crispy cabbage pancakes flavored with dill and spices, perfect for a light meal or snack.
Ingredients
- 8 oz. green cabbage shredded
- 2 eggs
- 1/8 cup chopped dill
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil for frying
Instructions
- Prepare the Batter: In a large mixing bowl, combine shredded cabbage, eggs, chopped dill, salt, pepper, garlic powder, onion powder, and smoked paprika. Mix well until the cabbage is evenly coated with the spices and eggs.
- Add the Flour: Gradually add the all-purpose flour to the cabbage mixture. Stir until the ingredients are fully combined, forming a thick pancake batter.
- Heat the Oil: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Cook the Pancakes: Scoop a small amount of batter (about 2–3 tablespoons) into the skillet, spreading it into a round pancake shape. Cook for 2–3 minutes on each side or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.
- Serve: Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve warm with sour cream, yogurt, or your favorite dipping sauce.