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Plate of crispy cabbage pancakes served with dipping sauce

Crispy Cabbage Pancakes

A delightful and healthy way to enjoy crispy pancakes made with finely shredded cabbage, perfect as a snack, side, or main dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Main Course, Side Dish, Snack
Cuisine: Comfort Food, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups finely shredded cabbage The star of the dish that caramelizes for sweetness.
  • 1/2 cup all-purpose flour Provides structure and helps bind the pancakes.
  • 1/4 cup cornmeal Adds crunch and a hint of sweetness.
  • 1/4 cup water Adjust as needed for batter consistency.
  • 2 large eggs Bind the ingredients and add fluffiness.
  • 1/2 teaspoon salt Essential for flavor.
  • 1/4 teaspoon black pepper Adds a warming note.
  • 1/4 teaspoon garlic powder Enhances flavor.
  • 1/4 teaspoon onion powder For depth and richness.
  • 2 tablespoons chopped green onions Optional for added color and flavor.
  • 3 tablespoons vegetable oil For frying to achieve crispy texture.

Method
 

Preparation
  1. Start by finely shredding the cabbage using a sharp knife, box grater, or food processor.
  2. Place the shredded cabbage into a large mixing bowl and sprinkle with salt. Let it sit for about 10 minutes.
  3. After 10 minutes, gently squeeze the cabbage to remove excess moisture.
  4. In a separate bowl, whisk together the eggs and water until well combined.
  5. In another bowl, mix together the all-purpose flour, cornmeal, black pepper, garlic powder, onion powder, and chopped green onions.
  6. Gradually add the dry ingredients into the egg mixture, stirring until just combined.
  7. Fold in the squeezed cabbage until evenly coated with the batter.
Cooking
  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
  2. Use a 1/4 cup measuring tool to drop the cabbage batter onto the skillet, pressing down slightly to flatten.
  3. Cook for 3-4 minutes on each side until golden brown and crispy.
  4. Repeat the process, adding more oil as needed for each batch.
  5. Remove pancakes from the skillet and place on a plate lined with paper towels.
  6. Serve hot with dipping sauces or toppings of your choice.

Notes

Adjust the water in the batter to achieve the right consistency for cooking. Don’t rush the cooking process to develop a crust. Experiment with add-ins like shredded carrots or spices to personalize this recipe.