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Cabbage Pancakes are a must make recipe, especially if you are looking for new ways to incorporate more veggies into your diet. I also believe that if you aren’t someone who totally loves to eat cabbage, this recipe will change your mind. These little fritters are loaded with crunchy green cabbage, shredded carrots, green onions and a combination of flour and eggs to make a pancake-like batter. I love to top these off with my homemade garlic yogurt dip for the perfect creamy touch.
Why is cabbage so healthy?
Cabbage is loaded with so many incredible nutrients. It helps keep inflammation down, it’s packed with vitamins C and vitamin K. It helps with digestion, helps to lower cholesterol levels and has been known to lower your blood pressure. Veggies such as broccoli, cauliflower, brussels sprouts, and cabbage contain glutathione which is known to kickstart the liver’s toxin cleansing. By eating these veggies regularly can help to increase glutathione, which can help flush out toxins in the body. Have I convinced you to make these yet?
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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Cabbage Pancakes. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- green cabbage
- carrots
- green onions
- flour
- eggs
- soy sauce
- sesame oil
- garlic powder
- onion powder
- salt
- pepper
- peanut oil
Tips before getting started
Let your cabbage sit in a large bowl with some salt for at least 10-15 minutes. This will help draw out any excess moisture that you’ll want to squeeze out before frying these. This will help ensure the fritters are crispy rather than soggy.
Taste your cabbage slaw mixture before adding the flour and eggs to make sure the seasoning is just right for you. After you add the sesame oil, soy sauce and seasonings, give it a good mix and then taste to see if you want to add a little of anything else before committing to frying the entire batch. Nothing worse than frying an entire batch of something just to realize it needed more salt.
Press the pancakes down while frying them to create a pancake that is no more than about 1/4 inch thick. See picture below for the size/thickness you should be going for.
Let the Cabbage Pancakes cool on a wire rack for at least 5 minute before diving in. I also recommend blotting any excess oil off with a paper towel just to avoid them from getting soggy.
Make sure to make my garlicky greek yogurt dip to add to the top of these fritters, it makes all the difference. You can also choose to be lazy (which I fully support) and use sour cream. Might even be better to be honest!
Substitutions & FAQ’s
Can you air-fry these Cabbage Pancakes?
Yes! Although, they don’t come out as crispy in my opinion, however, they are still very tasty! Spray them lightly with some cooking spray and pop them in a 400 degree air-fryer for 3-4 minutes per side, or until they are cooked throughout and begin to brown.
Are these fritters freezer friendly?
I don’t recommend freezing these! The cabbage contains too much water and I find freezing them alters the texture, so I recommend making and eating these fresh.
What other veggies can I add to these that would work well?
Zucchini, broccoli, onion, and cauliflower would all work well.
What should I serve on the side of these cabbage pancakes?
I love serving these with a big leafy green salad (arugula being my favourite).
Storing & reheating
Storing: pop in and airtight container and keep in the fridge for up to 4 days.
Reheating: add these to your air fryer, toaster oven or regular oven until heated throughout and slightly crisped up.
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Cabbage Pancakes
Ingredients
Cabbage Pancakes:
- 4 cups green cabbage, shredded fine
- 1/2 tsp salt, added to the cabbage to let it sweat
- 2 carrots, shredded
- 4 green onions, chopped fine
- 3/4 cup flour
- 3 eggs, beaten
- 1 tbsp soy sauce, low sodium
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/4-1/3 cup peanut oil, for frying
Greek Yogurt Garlic Dip:
- 1/2 cup plain greek yogurt, or sour cream
- 1 tsp lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1 tbsp green onions, chopped fine
- pinch salt, to taste
- 1/8 tsp black pepper
- 1/4 tsp onion powder
Instructions
- Begin by shredding the cabbage into thin fine strips.Tip: you can use a mandoline here if you have one.
- Add the cabbage to a large bowl and add the ½ tsp of salt. Mix to combine and let the cabbage sweat out any excess water while you prepare your other ingredients. At least 10-15 minutes.
- Using a box grater, shred your carrots and set aside.
- Next, chop your green onions and set aside.
- To a small bowl add your garlic powder, onion powder, salt (¼ tsp), and pepper. Mix to combine and set aside.
- To a small bowl add your eggs, whisk together and set aside.
- Squeeze out the excess water from the cabbage using your hands. Tip: this will ensure the cabbage pancakes don't become soggy.
- Once all moisture (the best you can) has been removed from the cabbage add it to a new clean bowl. Add your carrots, green onions, seasonings, sesame oil, soy sauce, eggs and flour.Gently mix to combine until everything has been incorporated well and the mixture creates a pancake like batter.Tip: taste the mixture before adding the eggs and flour to ensure you don't want to add any additional seasionings.
- To a large deep frying pan, add your peanut oil. Start with ¼ cup (if you need more for your second batch you can add it then). Set to medium/high heat, and once hot spoon in cabbage mixture and gently flatten so the pancakes are no more than ¼ inch thick.Fry on each side for 3-4 minutes, or until golden brown.Work in batches if you need to.
- Transfer to a wire rack, pat with paper towel to remove any oil that may be remaining.
- Let cool for 5 minutes while you prepare you dipping sauce.
- Add all greek yogurt garlic dip ingredients to a small bowl, mix well and taste.
- Enjoy fresh!
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m married to an Italian that thinks every meal should have pasta. It’s killing me!
Any suggestions for alternatives to pasta that this woman will consider?
Honestly, I think you need to just keep making her pasta! -Sammy