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Crispy Cabbage Pancake Recipe

5 from 58 reviews

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.

Ingredients

Scale

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

  1. Prepare the cabbage: Thinly slice the cabbage and place it into a mixing bowl to start the base of your pancake.
  2. Mix eggs, salt, and dill: Add the eggs, salt, and chopped dill to the bowl with cabbage. Stir well to combine everything evenly.
  3. Add flour: Incorporate the flour into the mixture, stirring until the batter is smooth and all ingredients are thoroughly combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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