Hearty, wholesome, and full of flavor, these Cabbage Pancakes are a tasty new way to enjoy cabbage!
Crispy on the outside, tender on the inside, they’re made with simple ingredients like green onions, cheese, and a hint of garlic.
Cabbage Pancakes
Savory pancakes and fritters, like potato or chicken patties, are my absolute jam! Kids adore them, and they’re the perfect quick lunch, breakfast or snack option anytime.
Craving more veggie-packed recipes? Don’t miss my cabbage pie, cabbage bake or lavash wraps.
🛒Ingredients
- Cabbage - About 8 ounces (roughly 3 ½ cups), sliced thin like coleslaw. It’s the star of the dish, adding a delightful crunch. A mandoline works great for even slices!
- Seasonings - Use your favorite all-purpose seasoning. It’s such a game-changer!
- Green onions - Add freshness, but feel free to skip them if you prefer.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Cabbage Pancakes
- Prepare the cabbage: Slice the cabbage very thinly for the best texture. A mandoline slicer works perfectly for even, consistent results.
- Mix the ingredients: In a large bowl, combine the sliced cabbage, eggs, flour, seasonings, green onions, and cheese (if using). Mix well to form a cohesive mixture.
- Heat the skillet: Heat a tablespoon of oil in a non-stick skillet over medium-high heat. Ensure the skillet is hot before adding the mixture to achieve crispy edges.
- Cook the pancakes: Scoop ¼ cup of the cabbage mixture and place it in the skillet. Press down gently to flatten. Cook for about 4 minutes on one side, then flip and cook for another 3-4 minutes, or until golden brown.
- Adjust the heat: If the pancakes brown too quickly, reduce the heat slightly or add more oil as needed.
- Serve and enjoy: Serve the pancakes hot with a dollop of sour cream or your favorite dipping sauce. Enjoy!
Rita's Tip
Avoid using a food processor for shredding cabbage, as it can make the pieces too fine, causing excess liquid to release and altering the texture significantly.
📋Expert Tips
- Adjust the seasoning. Taste the mixture before cooking and tweak the seasoning to your liking. Cabbage has a mild flavor, so a little extra salt, pepper, or even chili flakes can work wonders.
- If the mixture seems to be too watery (it may happen due to very fresh cabbage) try adding more flour to the mix.
- Through my recipe testing, I’ve discovered that the best results come from using a firm, mature cabbage rather than a young, tender one—so that "forgotten in the fridge" cabbage might just be the ideal choice!
- Use non-stick cookware. Just like when making classic pancakes or fritters, a good non-stick skillet ensures your pancakes cook evenly and don’t stick, while also achieving a crispier finish.
- Don’t overcrowd the pan. Cook a few pancakes at a time to give them room to brown properly. This prevents sticking and allows you to maintain consistent heat for that perfect golden crust.
🍱Storage Instructions
- 🍱To Store. Once cooled, place your cabbage pancakes in an airtight container and refrigerate for 2-3 days. Reheat them in a skillet over low heat with a touch of oil to bring back their crispy texture.
- 🔥To Make-Ahead. Prepare the cabbage mixture up to a day in advance and keep it in the fridge. Stir well before frying. Alternatively, cook the pancakes ahead of time and reheat them in a skillet or an oven at 350°F until warm and crisp.
What To Serve With Cabbage Pancakes
These savory pancakes pair wonderfully with a variety of sides and toppings to create a satisfying meal or snack. Here are some ideas:
More Quick Lunch Recipes
📖Recipe
Cabbage Pancakes
These crispy and cheesy cabbage pancakes are the ultimate quick and healthy comfort food! Made with simple ingredients like cabbage, eggs, and a touch of garlic, they're perfect for breakfast, lunch, or dinner. Gluten-free option included!
Ingredients
- 8 ounces cabbage, about 3 ½ cups, sliced like coleslaw
- 3 eggs
- ½ teaspoon salt, or more to taste (up to 1 teaspoon)
- ¼ cup all-purpose flour, I used GF blend
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅓ cup green onions, sliced thinly
- ½ cup grated cheese, Monterey, mild cheddar, or mozzarella cheese
Instructions
- Slice the cabbage thinly, using a mandoline for even results. Combine all ingredients except oil in a bowl.8 ounces cabbage, 3 eggs, ½ teaspoon salt, ¼ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ cup grated cheese, ⅓ cup green onions
- Heat oil in a skillet over medium-high heat.1 tablespoon olive oil
- Scoop ¼ cup of the cabbage mixture into the skillet, pressing it down slightly.
- Cook for 4 minutes per side, flipping until golden brown. Reduce heat or add oil if browning too quickly.
- Serve hot with sour cream.
Notes
- Slice cabbage very thin for the best texture; a mandoline works great.
- Avoid using a food processor for shredding cabbage, as it can make the pieces too fine, causing excess liquid to release and altering the texture significantly. Through my recipe testing, I’ve discovered that the best results come from using a firm, mature cabbage rather than a young, tender one—so that "forgotten in the fridge" cabbage might just be the ideal choice!
- Adjust heat or add oil if pancakes start to burn.
- Flip gently for even cooking and avoid overcrowding the pan.
- Cheese is optional—these pancakes are delicious even without it!
Nutrition
Calories: 92kcalCarbohydrates: 5gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 68mgSodium: 221mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 229IUVitamin C: 11mgCalcium: 75mgIron: 1mg
Tried this recipe?Let us know how it was!
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