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Homemade Cabbage Pancake photo

Cabbage Pancake

A simple savory pancake made from thinly sliced cabbage, eggs, flour, salt and dill, pan-fried until golden.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 oz.cabbage
  • 2 eggs
  • 1/8 cupchopped dill
  • 1/3 tsp.salt or to taste
  • 1/4 cupall-purpose flour
  • 1 tbsp.oil I used grapeseed

Equipment

  • Mixing Bowl
  • Non-stick Skillet
  • Spatula
  • Spoon
  • Plate

Method
 

Instructions
  1. Thinly slice 8 oz cabbage (as you would for coleslaw) and place it in a large mixing bowl. If the cabbage is very wet, pat or squeeze it lightly to remove excess moisture.
  2. Add 2 eggs, 1/8 cup chopped dill, and 1/3 tsp salt to the bowl. Stir thoroughly until the eggs are evenly distributed.
  3. Add 1/4 cup all-purpose flour and stir until the flour is fully incorporated and the mixture holds together when pressed.
  4. Heat 1 tbsp oil in a non-stick skillet over medium heat until the oil shimmers.
  5. Spoon the cabbage mixture into the skillet and use the back of the spoon to flatten it into a single pancake about 3/4 to 1 inch thick and roughly the size of the skillet.
  6. Cover the skillet and cook for 5–7 minutes, until the bottom is set and golden.
  7. Flip the pancake (use a spatula or invert onto a plate and slide it back into the pan) and cook the other side, covered, for another 5–7 minutes until golden and cooked through.
  8. Transfer the pancake to a plate, let rest briefly, then serve.

Notes

Use a non-stick skillet.When you are cooking this cabbage pancake, it’s really important that you choose a non-stick skillet. Otherwise, the pancake may stick when you go to flip it and break apart.
Use fresh herbs.In this recipe, dry herbs just won’t cut it. The flavor of fresh dill is so much better and you’ll lose a lot of that if you opt for herbs that are not fresh.
Use all-purpose flour.This glutinous flour works the best for holding the cabbage pancake together through the cooking process. If you don’t eat gluten, you can substitute this flour with a gluten-free equivalent, but it may not hold together as well.