Crispy Cabbage Pancakes

why make this recipe

Crispy Cabbage Pancakes are a delicious and easy way to enjoy the goodness of cabbage. They make for a perfect snack, side dish, or even a light lunch. This recipe combines simple ingredients to create a crunchy, flavorful pancake that everyone will love. Plus, it’s a great way to use up any leftover cabbage you might have in your fridge!

how to make Crispy Cabbage Pancakes

Ingredients:

• 2 cups finely chopped cabbage
• 1/2 cup all-purpose flour
• 1/4 cup water
• 1 egg
• 2 green onions, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Oil for frying

Directions:

1. In a large bowl, mix together the chopped cabbage, flour, water, egg, green onions, salt, and pepper until well combined.
2. Heat oil in a skillet over medium heat.
3. Spoon batter into the skillet to form small pancakes, cooking for 2-3 minutes on each side or until golden brown.
4. Remove from skillet and drain on paper towels.
5. Serve warm, and enjoy!

how to serve Crispy Cabbage Pancakes

Crispy Cabbage Pancakes are best served warm. You can enjoy them plain or with a dipping sauce like soy sauce, yogurt, or a spicy chili sauce. They also go well with a simple salad on the side.

how to store Crispy Cabbage Pancakes

To store leftover pancakes, let them cool completely, then place them in an airtight container. You can keep them in the refrigerator for up to 3 days. For longer storage, consider freezing them. Just make sure to separate layers with parchment paper to avoid sticking.

tips to make Crispy Cabbage Pancakes

• Make sure to chop the cabbage finely for a better texture in the pancakes.
• Adjust the seasoning to your taste. You can add garlic powder or herbs for extra flavor.
• Be careful not to overcrowd the pan; cook in batches if needed to ensure they are crispy.

variation

You can add other vegetables like grated carrots or bell peppers to the batter for added taste and nutrition. For a spicy kick, mix in some chopped jalapeños.

FAQs

Can I make these pancakes without an egg?
Yes, you can replace the egg with a flaxseed mixture or a bit of applesauce to bind the ingredients.

Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour will give the pancakes a nuttier flavor and is a healthier option.

How do I reheat leftover pancakes?
Reheat them in a skillet over medium heat for a few minutes or pop them in the microwave for 20-30 seconds until warmed through.

Crispy Cabbage Pancakes

Crispy Cabbage Pancakes are a delicious and easy way to enjoy the goodness of cabbage, perfect as a snack, side dish, or light lunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 pancakes

Course: Lunch, Side Dish, Snack

Cuisine: Asian, Vegetarian

Calories: 120

Ingredients Method Notes

Ingredients

  

Pancake Ingredients

• 2 cups finely chopped cabbage Make sure to chop the cabbage finely for better texture.
• 1/2 cup all-purpose flour Whole wheat flour can be used for a nuttier flavor.
• 1/4 cup water
• 1 piece egg Can be replaced with flaxseed mixture or applesauce.
• 2 pieces green onions, chopped
• 1 teaspoon salt Adjust seasoning to taste.
• 1/2 teaspoon pepper
• Oil for frying Use enough oil to fry the pancakes.

Method

 

Preparation

1. In a large bowl, mix together the chopped cabbage, flour, water, egg, green onions, salt, and pepper until well combined.
2. Heat oil in a skillet over medium heat.

Cooking

1. Spoon batter into the skillet to form small pancakes, cooking for 2-3 minutes on each side or until golden brown.
2. Remove from skillet and drain on paper towels.

Serving

1. Serve warm, and enjoy! Best with a dipping sauce like soy sauce, yogurt, or a spicy chili sauce.

Notes

To store leftover pancakes, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days or frozen with parchment paper between layers.