Cabbage Pancake
A quick, crisp-edged pancake made from cabbage, perfect for weeknight dinners and lazy brunches.
Ingredients
Main Ingredients
- 8 ounces cabbage, thinly sliced about half a medium head; green cabbage is classic; napa or savoy also work.
- 2 large eggs act as the binder and add richness.
- 1/8 cup chopped fresh dill bright herbal note; parsley or chives are fine substitutes.
- 1/3 teaspoon salt adjust to taste.
- 1/4 cup all-purpose flour helps bind and crisp; use a gluten-free flour blend 1:1 for GF.
- 1 tablespoon oil neutral oil (canola, vegetable) or olive oil for flavor.
Instructions
Preparation
- Thinly slice the cabbage into 1–2 mm ribbons and place them in a large mixing bowl.
- Add the eggs, salt, and chopped dill. Stir until every cabbage ribbon is evenly coated.
- Sprinkle in the flour and fold it through until the mixture comes together into a loose batter. There should be no dry pockets of flour.
Cooking
- Heat 1 tablespoon of oil in a non-stick skillet over medium heat until shimmering. Use a 9–10 inch skillet for a single pancake.
- Pour the cabbage mixture into the skillet and press it down with a spatula to form an even pancake about 1/2–3/4 inch thick.
- Cover the skillet and cook for 5–7 minutes. Check the bottom: it should be golden and set before flipping.
- Use a plate to help flip the pancake (invert the pancake onto a plate, then slide it back into the skillet). Cook another 5–7 minutes uncovered until the second side is golden and the center is cooked through.
- Slide onto a serving plate. Serve warm with yogurt or sour cream and a squeeze of lemon.
Notes
Dry shredded cabbage will hold better. If your cabbage is very wet, pat it lightly with a towel so the batter isn’t soupy. Best served hot with plain yogurt or sour cream and lemon.