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Cabbage Pancakes

Hearty, tender cabbage pancakes—quick and easy. Believe it or not, the tastiest pancakes come from... cabbage. This recipe is simple yet unexpected, and the finished pancakes have a bright cabbage flavor and aroma. They're so filling they can stand in for a full lunch or dinner.

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Cabbage pancakes with cabbage
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Cabbage pancakes with cabbage Cabbage pancakes with cabbage
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 4 g
Fats 29 % 6 g
Carbohydrates 52 % 11 g
109 kcal
GI: 18 / 0 / 82

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Gather your ingredients. To make cabbage pancakes you'll need: 500 g green cabbage; 500 ml water; 200 g flour; 50 ml vegetable oil; 3 large eggs; 1 tablespoon salt; and a pinch of ground black pepper.

  2. Step 2:

    Step 2

    Wash and dry the cabbage. Peel off the outer dry or dirty leaves and cut off a chunk of the size you need. If you hit the core, cut that out too. You should end up with 500 g of trimmed cabbage. Chop it coarsely.

  3. Step 3:

    Step 3

    Put the cabbage in a blender.

  4. Step 4:

    Step 4

    Blend the cabbage as finely as possible.

  5. Step 5:

    Step 5

    Add the eggs, salt, and pepper to the blended cabbage.

  6. Step 6:

    Step 6

    Blend everything again. You want a smooth mixture flecked with tiny bits of cabbage.

  7. Step 7:

    Step 7

    Pour the mixture into a deep bowl.

  8. Step 8:

    Step 8

    Sift the flour into the cabbage mixture and whisk it in thoroughly. Let the batter rest for 10–15 minutes.

  9. Step 9:

    Step 9

    Heat a skillet and grease it with vegetable oil. Ladle the cabbage batter into the pan.

  10. Step 10:

    Step 10

    Cook the pancake on one side, covered, for about 2 minutes over low heat until browned. Then flip it and cook, covered, for about 1 minute more.

  11. Step 11:

    Step 11

    Transfer the pancake to a platter. Cook the rest the same way, greasing the pan with oil each time.

  12. Step 12:

    Step 12

    Serve the pancakes warm, topped with sour cream. Enjoy!

  • About a year ago I made small cabbage fritters, and everyone who tried them loved them. This year I decided to size them up into full pancakes. Cabbage pancakes are one of the most original dishes in Eastern European cooking, with great flavor and a wonderful aroma. You can use all sorts of cabbage, but green cabbage makes the tastiest pancakes. Serve them with sour cream, yogurt, or a topping of chopped herbs and garlic. They work as a side for meat, a light standalone snack, or a great breakfast. They're a light, veggie-forward dish—perfect for adding variety to a child's meals, for meatless days, or for lighter eating.

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream with 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g

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