There’s something deeply satisfying about crispy edges meeting tender cabbage in a pan. Cabbage Pancake is that savory, golden dish that feels like a hug from your kitchenquick to make, budget-friendly, and surprisingly versatile. It works as a side, a snack, or even a light main when you’re craving something warm and wholesome.
I first made these on a rainy fall evening in 2019, using half a head of cabbage I’d picked up at a Texas farmers market for less than two dollars. The smell of sesame oil hitting the skillet brought my neighbor to the doorshe thought I was cooking something fancy. After nearly a decade of recipe testing, I’ve learned that letting the batter rest for just five minutes creates a better texture, and a cast-iron skillet gives you that perfect crisp every time.
Yesica Andrews
Easy Cabbage Pancake Recipe You Need to Try Today
This Easy Cabbage Pancake is a delightful way to enjoy a simple, flavorful breakfast. Made with fresh cabbage, eggs, and herbs, this Cabbage Pancake is quick to prepare and perfect for a nourishing start to your day.
Shred the cabbage finely, similar to preparing coleslaw, and transfer it to a mixing bowl.
Whisk in the eggs, salt, and chopped dill until everything is combined.
Add the flour to the bowl and mix thoroughly to form a cohesive batter.
Warm the oil in a non-stick skillet on medium heat and pour in the cabbage mixture, pressing it down with a spoon to make a pancake about ¾ to 1 inch thick.
Cover the pan with a lid and cook the pancake for 5 to 7 minutes until the bottom is set and golden.
Carefully flip the pancake using a plate to assist, then cook the other side for an additional 5 to 7 minutes until cooked through and crisp.
Notes
For best results, use a non-stick skillet to prevent sticking and breaking when flipping. Fresh dill adds vibrant flavor that dried herbs can’t match. All-purpose flour helps the pancake hold together well, but gluten-free flour can be used with a possible slight change in texture.
Why You’ll Love This Recipe
This savory pancake turns humble cabbage into something golden and satisfying. It’s the kind of dish that feels special without asking much from your wallet or your schedulejust a handful of ingredients and about fifteen minutes from bowl to plate.
Budget-friendly: Cabbage costs next to nothing at most U.S. grocery stores, and you probably have eggs and flour on hand already.
Versatile: Serve it for breakfast with a fried egg on top, as a light lunch, or alongside soup for dinner.
Beginner-approved: No fancy techniques herejust mix, cook, flip, and enjoy.
Crispy and tender: The edges get beautifully golden while the inside stays soft and flavorful.
What You’ll Need (Ingredients & Tools)
The ingredient list is refreshingly short. You’ll need cabbage, eggs, all-purpose flour, fresh dill, salt, and a neutral oil like grapeseed. Fresh dill is key hereit brings a bright, aromatic quality that dried herbs just can’t match. After years of testing market ingredients across Texas, I’ve learned that pre-shredded cabbage works in a pinch, but slicing your own gives you more control over texture.
Essential tools: A non-stick skillet is non-negotiable. You’ll also want a mixing bowl, a sturdy spatula, and a plate for flipping. A lid helps steam the pancake through without drying it out.
How the Cabbage Pancake Comes Together
Start by slicing your cabbage thin, just like you would for coleslaw. Toss it into a bowl with eggs, salt, and chopped dill, then stir until everything’s coated. Add the flour last and mix gentlyit binds the pancake without weighing it down.
Heat your oil in a non-stick skillet over medium heat. Pour in the mixture, flatten it gently with a spoon to about three-quarters of an inch thick, and cover with a lid. After five to seven minutes, the bottom should be golden. Use a plate to help flip it (don’t stress if it’s not perfect), then cook the other side until crisp.
Step
What to Do
Time
1
Slice cabbage thinly and place in bowl
2 min
2
Add eggs, dill, salt; stir well
1 min
3
Stir in flour until combined
1 min
4
Heat oil, add mixture, flatten, cover
1 min
5
Cook covered until golden
5–7 min
6
Flip with plate, cook second side
5–7 min
Simple Swaps and Tweaks
If you don’t have fresh dill, try parsley or green onions for a different flavor. For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free blend, though it may be slightly more delicate when flipping. You can also use olive oil or avocado oil instead of grapeseedjust avoid anything with a strong flavor that might compete with the dill.
Ingredient
Swap
All-purpose flour
Gluten-free flour blend
Fresh dill
Fresh parsley or green onions
Grapeseed oil
Olive oil, avocado oil, or vegetable oil
How to Serve and Store
Serve your pancake warm, cut into wedges, with a dollop of sour cream or a squeeze of lemon. It pairs beautifully with a simple green salad or a bowl of soup. Leftovers keep in the fridge for up to three daysjust reheat in a skillet to bring back that crispy edge.
Storage Method
Duration
Notes
Refrigerator
Up to 3 days
Store in airtight container
Reheating
3–4 min
Use skillet over medium heat for best texture
Tips for Success
Pro Tip: Don’t skip the lid while cookingit traps steam and helps the pancake cook through evenly. If your pancake breaks when flipping, don’t worry. Press it back together in the pan and it’ll still taste delicious. The trick I learned from years of testing is to let the first side cook fully before attempting the flippatience pays off here.
Medium heat is your friend. Too high and the outside burns before the inside cooks; too low and you lose that crispy edge. Aim for a gentle sizzle when the batter hits the pan.
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FAQs ( Cabbage Pancake )
What type of cabbage works best for this recipe?
Green cabbage is ideal because it holds its shape well and has a mild flavor. Napa cabbage also works wonderfully as it’s more tender and cooks faster. Avoid red cabbage as it can bleed color and make the dish look less appealing.
How thin should I slice the cabbage?
Slice the cabbage into thin strips about 1/8 inch thick. This ensures even cooking and helps the cabbage bind well with the batter. Too thick and it won’t cook through properly; too thin and it becomes mushy.
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 2 hours ahead and keep it refrigerated. The cabbage will release some water as it sits, so give it a good stir before cooking. For best results, cook within a few hours of mixing.
Why is my dish falling apart when I flip it?
This usually happens when there’s too much cabbage relative to batter, or the heat is too high. Make sure your batter coats all the cabbage well and cook on medium heat. Let it set for 3-4 minutes before attempting to flip.
What oil should I use for cooking?
Use a neutral oil with a high smoke point like vegetable or canola oil. You need enough oil to create a crispy bottom – about 2-3 tablespoons per batch. Avoid olive oil as it can burn at the high heat needed for proper browning.
You’ll love how this Cabbage Pancake turns outgolden and crispy on the outside, tender in the middle, ready in about fifteen minutes. It’s the kind of recipe that feels like a small win in your kitchen, especially on those nights when you need something warm and satisfying without much fuss.
Try topping it with a fried egg for breakfast, or serve it alongside soup for a cozy dinner. Leftover pancake? Reheat it in a skillet to bring back that crispy edgemicrowave makes it soggy. A trick I learned from my grandmother’s kitchen: sprinkle a little flaky salt on top right before serving for an extra pop of flavor.
I’d love to hear how yours turned out! Did you add your own twist, or does this remind you of something from your own family table? Snap a photo, share it with friends, or tuck this recipe away for a rainy day when you need something simple and soul-warming. Happy cooking!
