Crispy Cabbage Pancake Recipe
Introduction
Crispy cabbage pancake is a simple and delicious dish perfect for a light meal or snack. Made with fresh cabbage, eggs, and dill, this pancake offers a delightful crunch and savory flavor that’s easy to prepare.
Ingredients
- 8 ounces cabbage
- 2 eggs
- ⅛ cup chopped dill
- ⅓ teaspoon salt
- ¼ cup all-purpose flour
- 1 tablespoon oil
Instructions
- Step 1: Thinly slice the cabbage and place it into a mixing bowl.
- Step 2: Add the eggs, salt, and dill to the bowl. Stir well to combine.
- Step 3: Add the flour and mix until all ingredients are well incorporated.
- Step 4: Heat the oil in a non-stick skillet over medium heat.
- Step 5: Pour the cabbage mixture into the skillet and flatten it with a spoon, forming a pancake about ¾ to 1-inch thick.
- Step 6: Cover the skillet with a lid and cook for about 5-7 minutes.
- Step 7: Flip the pancake using the help of a plate and cook for another 5-7 minutes, until both sides are golden brown.
Tips & Variations
- For extra flavor, add finely chopped onions or garlic to the mixture before cooking.
- Try substituting dill with parsley or chives for a different herbal note.
- Serve with a dollop of sour cream or a drizzle of soy sauce for added richness.
Storage
Store leftover cabbage pancake in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to retain crispiness; avoid microwaving to keep the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cabbage for this recipe?
Yes, both green and Napa cabbage work well. Just ensure the cabbage is thinly sliced for even cooking.
Is this recipe suitable for gluten-free diets?
To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend.
PrintCrispy Cabbage Pancake Recipe
A deliciously crispy and savory cabbage pancake made with fresh cabbage, eggs, and dill, perfectly pan-fried to golden brown perfection. This simple yet flavorful dish makes a great appetizer, snack, or light meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: European
- Diet: Vegetarian
Ingredients
Ingredients
- 8 ounces cabbage, thinly sliced
- 2 eggs
- ⅛ cup chopped fresh dill
- ⅓ teaspoon salt
- ¼ cup all-purpose flour
- 1 tablespoon oil (for frying)
Instructions
- Prepare the cabbage: Thinly slice the cabbage and place it into a mixing bowl to start the base of your pancake.
- Mix eggs, salt, and dill: Add the eggs, salt, and chopped dill to the bowl with cabbage. Stir well to combine everything evenly.
- Add flour: Incorporate the flour into the mixture, stirring until the batter is smooth and all ingredients are thoroughly combined.
- Heat oil in skillet: Place a non-stick skillet over medium heat and add the tablespoon of oil. Allow it to heat up to ensure the pancake crisps nicely.
- Form the pancake: Pour the cabbage mixture into the skillet, then use a spoon to flatten it evenly into a pancake about ¾ to 1-inch thick.
- Cook covered: Cover the skillet with a lid and cook the pancake for 5-7 minutes, which helps it cook through while keeping it moist.
- Flip and finish cooking: Carefully flip the pancake using a plate or spatula, then cook the other side for another 5-7 minutes until both sides are golden brown and crispy.
Notes
- Make sure to slice the cabbage thinly for even cooking and better texture.
- Using fresh dill adds a bright herbal note; dried dill can be substituted but use less.
- Covering the skillet helps the pancake cook evenly and stay moist inside.
- To flip easily, slide the pancake onto a plate then invert it into the pan.
- This pancake is best served immediately for maximum crispiness.
Keywords: cabbage pancake, crispy cabbage, savory pancake, vegetarian snack, pan-fried pancake
