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CABBAGE PANCAKE centered hero view, clean and uncluttered
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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 8 oz. cabbage
  • 2 eggs
  • ⅛ cup chopped dill
  • ⅓ tsp. salt (or to taste)
  • ¼ cup all-purpose flour
  • 1 tbsp. oil (I used grapeseed)

Method
 

  1. Shred the cabbage finely, similar to preparing coleslaw, and transfer it to a mixing bowl.
  2. Whisk in the eggs, salt, and chopped dill until everything is combined.
  3. Add the flour to the bowl and mix thoroughly to form a cohesive batter.
  4. 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.
  5. Cover the pan with a lid and cook the pancake for 5 to 7 minutes until the bottom is set and golden.
  6. 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.