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.