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Cabbage Pancakes

Crispy, golden-brown cabbage pancakes that are quick, easy, and delicious, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 small head green cabbage, finely shredded
  • 1 cup all-purpose flour (or whole wheat)
  • 1 cup water (or as needed)
  • 1 large egg, beaten (for binding)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Oil for frying (vegetable or coconut oil)

Method
 

Preparation
  1. Finely shred the cabbage using a sharp knife or food processor.
  2. In a large bowl, combine the shredded cabbage, flour, water, beaten egg, soy sauce, sesame oil, salt, and pepper. Mix until you achieve a thick batter.
Cooking
  1. Heat a layer of oil in a skillet over medium heat until hot but not smoking.
  2. Pour about half a cup of the batter into the skillet for each pancake. Cook for about 3-4 minutes on each side, or until golden brown.
  3. Transfer cooked pancakes to a paper towel to absorb excess oil.
Serving
  1. Serve hot, right off the skillet. Pair with a dip or sauce.

Notes

Feel free to add other veggies, spices, or proteins like chicken or shrimp. Store leftovers in the fridge for up to three days or freeze them layered with parchment paper.