Crispy Cabbage Pancakes

Crispy cabbage pancakes are a simple, budget-friendly dish made with shredded cabbage, eggs, and flour. They are crunchy on the outside and tender inside. Serve them for breakfast, lunch, or as a light dinner. They pair well with dipping sauces or a fresh salad.

Why This Recipe Works

• Cabbage adds crunch and natural sweetness.

• Eggs bind the ingredients together.

• Pan-frying creates a crispy texture.

• Simple seasonings keep the flavors clean and fresh.

• Ready in under 20 minutes.

This recipe is great for using leftover cabbage and works well as a vegetarian meal.

Ingredients

• 3 cups shredded cabbage

• 2 eggs

• ½ cup all-purpose flour

• 2 green onions, sliced

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons vegetable oil for frying

Instructions

1. Place shredded cabbage in a large mixing bowl.

2. Add eggs, flour, green onions, salt, and pepper.

3. Mix until the cabbage is well coated.

4. Heat oil in a large skillet over medium heat.

5. Scoop about ¼ cup of mixture for each pancake and flatten slightly in the pan.

6. Cook for 3 to 4 minutes per side until golden brown and crispy.

7. Drain on paper towels to remove excess oil.

8. Serve hot with soy sauce, sour cream, or chili sauce.

Tips and Variations

• Use whole wheat flour for a healthier version.

• Add shredded carrots or zucchini for extra vegetables.

• Sprinkle sesame seeds on top before serving.

• Make mini pancakes for appetizers or party snacks.

• Keep pancakes warm in the oven while cooking the rest.

Serving Ideas

Serve crispy cabbage pancakes as a main dish with a green salad. Use them as a side for grilled chicken or fish. They also work as a healthy snack or lunchbox item. This recipe is simple, quick, and uses inexpensive ingredients for a satisfying meal.