These savory cabbage pancakes combine finely shredded cabbage with egg and a small amount of flour, then cook in olive oil until golden. The cabbage gives them texture, while the egg and flour hold the mixture together. Greek yogurt served alongside adds a cool, tangy contrast, and chopped parsley finishes the plate.
Fine shredding helps the cabbage cook evenly and makes the pancakes easier to shape. Keep them small and relatively thin so the centers can cook through before the outsides become too dark. Serve them hot as a vegetable side dish, with the yogurt ready for dipping.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Cabbage Pancakes
Savory cabbage pancakes made with finely shredded cabbage, egg, and flour, pan-fried until golden and served with Greek yogurt and fresh parsley.
Ingredients
Equipment
Frying Pan
Mixing bowl
Cooking Instructions
- Place shredded cabbage in a bowl.
- Add egg and flour.
- Season with salt and black pepper.
- Mix until combined.
- Heat olive oil in a pan over medium heat.
- Spoon mixture into the pan and flatten slightly.
- Cook for 3-4 minutes until golden.
- Flip and cook another 3-4 minutes.
- Remove from pan and transfer to a plate.
- Serve with Greek yogurt on the side and garnish with parsley.
Nutrition
Notes
• Shred the cabbage finely and evenly. Long, thick pieces make the pancakes harder to shape and can remain firm in the center.
• If you wash the cabbage before shredding, drain and dry it well before adding the egg and flour. Excess surface water can loosen the mixture.
• Shape small, relatively thin pancakes so the centers cook through without the outsides becoming too dark.
• Leave space between pancakes so you can turn them easily. Cook in batches if necessary.
• Wait until the underside is golden and the pancake holds together before flipping. Use a broad spatula to support it.
• Use plain, unsweetened Greek yogurt for serving; flavored yogurt would change the savory character of the dish.