Crispy Cabbage Pancakes: A Crunchy Twist on Comfort Food

Crispy Cabbage Pancakes are a satisfying healthy alternative, easily made and perfect for busy weeknights.

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Course: Snacks

Cuisine: American

Keyword: Cabbage Recipes, Crispy Cabbage Pancakes, healthy snacks, quick meals, Vegetarian Appetizers

Prep Time: 10

Cook Time: 30

Resting Time: 10

Total Time: 50

Servings: pancakes

Calories: 150kcal

Equipment

large mixing bowl
Skillet
Whisk
Spoon

Ingredients

Batter Ingredients

2 cups finely shredded cabbage
½ cup all-purpose flour
¼ cup cornmeal
¼ cup water adjust as needed
2 large eggs
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ cup chopped green onions optional
1 tablespoon vegetable oil for frying

Instructions

Cooking Instructions

Begin by finely shredding cabbage using a knife, box grater, or food processor. Place in a bowl.
Sprinkle salt over the cabbage and let it sit for about 10 minutes.
Remove excess moisture from the cabbage by squeezing it with hands or a towel.
In a bowl, whisk together eggs and water until smooth.
In another bowl, combine flour, cornmeal, black pepper, garlic powder, onion powder, and green onions.
Gradually add dry mixture to the egg mixture, stirring until just combined.
Fold the cabbage into the batter until evenly coated.
Heat a skillet over medium heat and add oil until shimmering.
Drop ¼ cup of batter onto the skillet, cooking for 3-4 minutes on each side.
Remove pancakes from skillet and place on paper towels to drain excess oil.

Notes

Enjoy fresh off the skillet while they’re still crispy. For storage, keep in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition