Crispy Cabbage Pancakes
Enjoy these delightful crispy cabbage pancakes that are perfect for brunch, snacks, or light dinners. Easy to make with simple ingredients, they are a feast for the eyes and the palate.
Ingredients
Main Ingredients
- 2 cups shredded cabbage Fresh or frozen, thawed and drained
- 1/2 cup all-purpose flour Can substitute with gluten-free blend
- 1/4 cup water
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped green onions
- as needed Oil for frying Use vegetable or canola oil
Instructions
Preparation
- In a large mixing bowl, combine the shredded cabbage, all-purpose flour, water, egg, salt, black pepper, and chopped green onions. Mix well until everything is evenly coated.
Cooking
- Heat a non-stick skillet over medium heat and add a tablespoon of oil.
- Spoon a portion of the cabbage mixture into the skillet, flattening it gently to form a pancake.
- Cook for about 3-4 minutes on one side until golden brown, then flip and cook the other side for another 3-4 minutes.
- Repeat with the remaining mixture, adding more oil as needed.
- Once cooked, remove the pancakes from the skillet and place them on paper towels to absorb excess oil.
Notes
Serve warm with sour cream, yogurt, or a tangy dipping sauce. Customize with spices like garlic powder or paprika for extra flavor.