Description
A deliciously crisp cabbage pancake that combines fresh vegetables with herbs for a simple, savory dish perfect for breakfast or as a side. The golden-brown exterior gives way to a tender interior with the pleasant crunch of cabbage.
Ingredients
Scale
- 8 ounces cabbage
- 2 eggs
- ⅛ cup chopped dill
- ⅓ teaspoon salt
- ¼ cup all-purpose flour
- 1 tablespoon oil
Instructions
- Prepare the Cabbage: Thinly slice the cabbage and place it into a mixing bowl. Ensure the slices are uniform for even cooking and a consistent texture throughout the pancake.
- Mix Wet Ingredients: Add the eggs, salt, and dill to the bowl. Stir well to combine. The eggs will help bind all the ingredients together while the dill adds a fresh, aromatic flavor to the pancake.
- Add Flour: Add the flour and mix until all ingredients are well incorporated. The flour will help create structure in the pancake and assist with achieving that golden crust when cooked.
- Heat the Pan: Heat the oil in a non-stick skillet over medium heat. Make sure the oil is evenly distributed across the pan’s surface for consistent cooking.
- Form the Pancake: Pour the cabbage mixture into the skillet and flatten it with a spoon, forming a pancake about ¾ – 1-inch thick. Ensure the mixture is spread evenly to promote uniform cooking.
- Cook First Side: Cover the skillet with a lid and cook for about 5-7 minutes. The lid helps create steam that cooks the pancake from the top while the heat from below creates a crispy bottom.
- Flip and Finish Cooking: Flip the pancake with the help of a plate and cook for another 5-7 minutes, until both sides are golden brown. Using a plate to flip helps maintain the pancake’s shape and prevents breaking.
Notes
- For extra flavor, try adding minced garlic or grated onion to the batter.
- Serve with a dollop of sour cream or Greek yogurt for added creaminess.
- The pancake can be made ahead and reheated in a skillet or oven.
- For a gluten-free version, substitute all-purpose flour with rice flour or a gluten-free flour blend.
- Adding a pinch of caraway seeds complements the cabbage flavor beautifully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side-dishes
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1/2 pancake
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 185mg