Description
Delightful and flavorful pancakes made with shredded cabbage, perfect as a quick snack or satisfying side dish.
Ingredients
Scale
- 2 cups finely shredded cabbage
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup water (adjust as needed)
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons chopped green onions (optional)
- 3 tablespoons vegetable oil (for frying)
Instructions
- Finely shred the cabbage using a sharp knife, box grater, or food processor.
- In a large mixing bowl, combine the shredded cabbage with salt and let sit for 10 minutes.
- Gently squeeze the cabbage to remove excess moisture.
- In a separate bowl, whisk together the eggs and water until combined.
- In another bowl, mix the all-purpose flour, cornmeal, black pepper, garlic powder, onion powder, and chopped green onions.
- Gradually add the dry ingredients to the egg mixture and stir until just combined.
- Fold the squeezed cabbage into the batter.
- Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil.
- Drop 1/4 cup of the cabbage batter onto the skillet, pressing down slightly to flatten.
- Cook for about 3-4 minutes on each side until golden brown and crisp.
- Remove pancakes and place on paper towels to absorb excess oil.
- Serve hot with your choice of dipping sauce or toppings.
Notes
Remove as much moisture from the cabbage as possible for crispiness. Adding red pepper flakes for heat or grated carrots for extra nutrition is optional.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg