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Crispy Cabbage Pancake

A delightful and crispy pancake made from shredded cabbage, perfect for gatherings and customizable with various toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Global, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pancake
  • 1 small cabbage, shredded
  • 1 cup all-purpose flour
  • 1/2 cup water
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons oil for frying Use a non-stick frying oil.

Method
 

Preparation
  1. Start by shredding the cabbage finely to ensure it cooks evenly.
  2. In a large bowl, combine the shredded cabbage, all-purpose flour, water, egg, salt, and black pepper. Mix until well incorporated, forming a slightly thick batter.
Cooking
  1. Heat the oil in a non-stick skillet over medium heat until hot.
  2. Scoop the cabbage mixture into the skillet using a ladle, forming pancakes (about 4-5 inches in diameter). Fry in batches and cook for about 3-4 minutes on one side until golden brown.
  3. Flip the pancakes and cook for another 2-3 minutes until the other side is also golden brown.
Serving
  1. Place the fried pancakes on paper towels to absorb excess oil.
  2. Serve hot with your favorite toppings.

Notes

For a variation, use red cabbage for more color or chickpea flour for a gluten-free option. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze with parchment paper between them for up to a month.