There’s something almost magical about tearing apart tender leaves of green cabbage, mixing them into a simple batter, and watching them transform into golden, lacy-edged rounds in a hot skillet. A cabbage pancake is humble and honest the kind of dish that turns everyday ingredients into something you can’t stop eating straight from the pan.
I learned this recipe from my mother in the late 1960s, when we’d stretch our grocery budget by turning half a head of cabbage into dinner for six. She’d let the edges get dark and crispy, almost burnt, and we’d fight over those bits. The trick is pressing down gently with your spatula while they cook it helps the cabbage soften and the batter set without getting soggy. After making these countless times over the years, I still lean over the stove and sneak a bite before anyone sees.
PrintCabbage Pancake Recipe: Easy, Crispy, and Irresistible
This Cabbage Pancake is a simple and delicious dish that combines fresh cabbage, eggs, and herbs for a crispy and flavorful meal. It’s perfect for a quick breakfast or snack and easy to prepare in minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 8 oz. cabbage
- 2 eggs
- ⅛ cup chopped dill
- ⅓ tsp. salt or to taste
- ¼ cup all-purpose flour
- 1 tbsp. oil or I used grapeseed
Instructions
- Slice the cabbage finely like coleslaw and put it into a bowl.
- Mix in the eggs, salt, and chopped dill thoroughly.
- Add the flour and blend it evenly with the cabbage mixture.
- Warm the oil in a non-stick pan on medium heat and spread the cabbage batter into the skillet, pressing it down to about ¾ to 1 inch thickness.
- Cover and cook for 5 to 7 minutes, then flip using a plate and cook the other side for another 5 to 7 minutes until golden and cooked through.
Notes
- Use a non-stick skillet to prevent the pancake from sticking and breaking when flipped
- Fresh herbs are essential for a vibrant flavor, so avoid dried dill
- All-purpose flour is best for binding the pancake together, though gluten-free flours can be substituted with a possible change in texture
Nutrition
- Calories: 215 kcal
- Sugar: 4g
- Sodium: 403mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 164mg
Why You’ll Love This Simple Cabbage Pancake
This recipe turns a handful of pantry staples into something golden, crispy, and deeply satisfying. It’s the kind of meal you make when the cupboards look bare, yet everyone asks for seconds.
- Budget-friendly: Cabbage costs next to nothing, and you likely have eggs, flour, and salt on hand already.
- Quick enough for weeknights: From cutting board to table in just 15 minutes.
- Crispy edges, tender center: The contrast in texture makes every bite interesting.
- Nostalgic comfort: It tastes like something grandmothers made without measuring cups, trusting their hands and the sound of the skillet.
Key Ingredients & What They Do
Each ingredient plays a quiet but important role. Here’s what you’re working with and why it matters:
| Ingredient | Purpose |
|---|---|
| Cabbage (8 oz.) | The star shredded thin so it softens quickly and holds together |
| Eggs (2) | Acts as the binder, giving structure without making it heavy |
| All-purpose flour (¼ cup) | Holds everything together; creates a light crispness on the edges |
| Chopped dill (⅛ cup) | Bright, herby flavor that cuts through the richness fresh is essential |
| Salt (⅓ tsp.) | Seasons the whole pancake; adjust to your taste |
| Oil (1 tbsp., grapeseed or similar) | Creates the golden crust and prevents sticking |
Pro Tip: Don’t skip the fresh dill. Dried herbs won’t give you that same pop of flavor. If you can’t find dill, fresh parsley or chives work in a pinch, but the personality changes a bit.
How It All Comes Together
The beauty here is in the simplicity. You’re not juggling complicated techniques or fancy equipment just a bowl, a knife, and a non-stick skillet.
Start by slicing your cabbage as thin as you would for coleslaw. The finer the shred, the more tender the pancake. Toss it in a bowl with the eggs, salt, and dill, then fold in the flour until everything’s coated. It’ll look a little shaggy, and that’s exactly right.
Heat your oil in a non-stick skillet over medium heat. Pour in the mixture, press it down gently with the back of a spoon until it’s about an inch thick, and cover with a lid. Let it cook undisturbed for 5 to 7 minutes. To flip, slide it onto a plate, invert the skillet over it, then flip the whole thing back into the pan. Cook another 5 to 7 minutes until both sides are golden and crisp.
Timing & Heat Tips
Getting the timing right makes all the difference between a soggy center and a perfectly set pancake with lacy, crisp edges.
| Step | Time | Heat Level |
|---|---|---|
| Prep (slicing, mixing) | 5 minutes | |
| First side (covered) | 5–7 minutes | Medium |
| Second side (covered) | 5–7 minutes | Medium |
| Total cook time | 10–14 minutes |
Note: If your skillet runs hot, lower the heat slightly. You want a steady sizzle, not a scorch. The lid traps steam and helps the center cook through without drying out the edges.
Troubleshooting Common Hiccups
Even the simplest recipes can throw a curveball. Here’s how to handle the most common issues:
- Pancake falls apart when flipping: Make sure you’re using a non-stick skillet and that the first side is fully set before you flip. The plate method helps a lot here.
- Center stays mushy: Your heat might be too high, cooking the outside too fast. Lower it a notch and give it an extra minute or two with the lid on.
- Edges burn before center cooks: Again, lower your heat. Medium is your friend patience pays off.
- Tastes bland: Don’t be shy with the salt, and make sure your dill is fresh and fragrant. Dried just won’t carry the same brightness.
How to Serve and Store
This cabbage pancake is wonderful warm from the skillet, but it’s also forgiving if you need to make it ahead or save leftovers.
| Storage Method | How Long | Best Practice |
|---|---|---|
| Room temperature | 1–2 hours | Cover loosely; best eaten fresh |
| Refrigerator | Up to 3 days | Wrap tightly; reheat in a skillet to restore crispness |
| Freezer | Up to 1 month | Wrap in parchment, then foil; thaw before reheating |
Serve it with a dollop of sour cream, a squeeze of lemon, or alongside a simple green salad. It’s hearty enough for breakfast, light enough for lunch, and satisfying any time you want something warm and homemade without a lot of fuss.
Dive into more delectable recipes and culinary ideas follow me on Facebook, Pinterest and Reddit!
FAQs ( Cabbage Pancake )
Can I use any type of cabbage for this recipe?
Green cabbage works best as it holds its shape well during cooking and provides the right texture. Napa cabbage is also excellent and creates a more delicate pancake. Red cabbage can be used but may slightly color the batter purple.
How do I prevent the pancakes from falling apart?
Make sure to squeeze excess water from the shredded cabbage using a clean kitchen towel. Use enough batter to bind the vegetables together, and don’t flip too early – wait until the bottom is golden and set. A well-heated pan with adequate oil also helps create a sturdy crust.
What can I substitute for eggs in this dish?
Ground flaxseed mixed with water (1 tablespoon flax + 3 tablespoons water per egg) works wonderfully as a binding agent. Aquafaba or a commercial egg replacer are also effective options. The texture will be slightly different but still delicious.
How long can I store leftover pancakes?
Store cooked pancakes in the refrigerator for up to 3 days in an airtight container. Reheat them in a skillet over medium heat for 2-3 minutes per side to restore crispiness. They can also be frozen for up to 1 month and reheated directly from frozen.
What dipping sauces pair well with these pancakes?
A simple soy sauce and rice vinegar mixture with a touch of sesame oil is classic. Sriracha mayo, sweet chili sauce, or even a tangy yogurt-based dip complement the savory flavors beautifully. For a healthier option, try a ginger-scallion sauce.
A Humble Pancake That Feels Like Home
In just fifteen minutes, this cabbage pancake becomes golden and crispy on the outside, tender at the center exactly the kind of honest comfort I grew up making in my mother’s kitchen. You’ll love how something so simple can fill the whole house with warmth and the quiet satisfaction of a meal made with your own two hands.
Try folding in a handful of grated cheese for richness, or swap the dill for parsley if that’s what’s growing on your windowsill. Leftovers reheat beautifully in a hot skillet just a minute on each side brings back that crispness. I learned long ago that the best recipes are the ones you can make your own, adjusting with whatever love and ingredients you have on hand.
I hope this becomes one of those recipes you turn to on busy evenings or lazy weekend mornings, the kind you scribble notes on and pass along to someone you care about. Did your grandmother make something like this, too? I’d love to hear your story and if you make it, save the recipe and share it with someone who needs a little homemade comfort today.
