Welcome back to my cozy corner of the internet, where we explore delightful recipes that bring a touch of joy to our everyday meals. Today, I’m excited to share a recipe that holds a special place in my heart – the humble yet delicious Cabbage Pancake.
One summer, my family and I traveled to a quaint village in Eastern Europe. Amidst the scenic beauty and warm hospitality, I stumbled upon a charming little café that served the most delightful cabbage pancakes. It was love at first bite! The crispiness of the outer layer, combined with the tender, flavorful interior, made it an unforgettable experience. When we returned home, I was determined to recreate that magical dish in my own kitchen.
This Cabbage Pancake recipe is incredibly simple, yet it packs a punch with its fresh and savory flavors. Shredded cabbage, fresh dill, and a few pantry staples come together to create a dish that’s not only tasty but also nutritious. The fresh dill adds a lovely aromatic touch, making the pancakes irresistibly fragrant.
One of the things I adore about this recipe is its versatility. You can easily tweak it to suit your taste or dietary preferences. For a bit of heat, consider adding a pinch of chili flakes or finely chopped jalapeños to the mix. If you’re looking to make it gluten-free, simply swap out the plain flour for your favorite gluten-free flour blend. And for those who enjoy a richer flavor, a sprinkle of grated cheese on top before flipping the pancake can take it to the next level.
I often enjoy these pancakes for a light lunch or as a side dish for dinner. They’re perfect on their own, but you can also serve them with a dollop of sour cream or a squeeze of lemon juice for an added zing. Whether you’re making them for a quick weekday meal or a leisurely weekend brunch, these cabbage pancakes are sure to delight your taste buds and leave you feeling satisfied.
So, gather your ingredients and give this recipe a try. I promise it will become a beloved staple in your kitchen, just as it has in mine. Happy cooking!
How to Make Cabbage Pancake
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Ingredients
- 2 large eggs
- 1/8 cup chopped fresh dill
- 1 tbsp grapeseed oil (or preferred oil)
- 8 oz shredded cabbage
- 1/3 tsp salt (to taste)
- 1/4 cup plain flour
Directions
- Thinly slice the cabbage, similar to how you would for coleslaw, and place it in a large bowl.
- Crack the eggs into the bowl with the cabbage, add the salt and chopped dill, and mix well.
- Gradually add the flour, stirring until the mixture is well combined.
- Heat the grapeseed oil in a non-stick frying pan over medium heat. Pour the cabbage mixture into the pan and press it down with a spoon until it is about 3/4 to 1 inch thick.
- Cover the pan with a lid and cook the pancake for approximately 5-7 minutes. Use a plate to flip the pancake, then cook for another 5-7 minutes on the other side.
FAQs:
How do I know when the cabbage pancake is fully cooked?
The cabbage pancake is fully cooked when it is golden brown on both sides and the cabbage is tender. You can also insert a toothpick in the center; if it comes out clean, the pancake is done.
Can I use a different type of oil instead of grapeseed oil?
Yes, you can use any preferred cooking oil such as olive oil, vegetable oil, or sunflower oil. Each oil may add a slightly different flavor to the pancake.
Is it possible to make this pancake gluten-free?
Absolutely! You can substitute plain flour with a gluten-free flour blend or almond flour to make the pancake gluten-free.
Can I add other vegetables to the cabbage pancake?
Yes, you can add other vegetables such as grated carrots, chopped bell peppers, or onions to the pancake for additional flavor and nutrition.
What can I serve with cabbage pancakes?
Cabbage pancakes can be served with a variety of accompaniments like sour cream, yogurt, or a dipping sauce such as soy sauce or hot sauce. They also pair well with a side salad.
How should I store leftover cabbage pancakes?
Store any leftover cabbage pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through before serving.
Cabbage Pancake
Ingredients
- 8 oz. shredded cabbage
- 2 large eggs
- 1/8 cup fresh dill chopped
- 1/3 tsp. salt adjust to taste
- 1/4 cup plain flour
- 1 tbsp. grapeseed oil or your preferred oil
Instructions
- Thinly slice the cabbage as you would for coleslaw and place it in a mixing bowl.
- Add the eggs, salt, and chopped dill. Mix thoroughly.
- Next, incorporate the flour and stir until well combined.
- Heat the oil in a non-stick skillet over medium heat. Pour in the cabbage mixture and press it down with a spoon until it is 3/4 to 1 inch thick.
- Cover the skillet with a lid and cook the pancake for about 5-7 minutes. Flip the pancake using a plate, then cook for an additional 5-7 minutes on the other side.
