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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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.