Description
Crispy Cabbage Pancake is a simple yet delicious dish made with cabbage and dill, offering a crunchy texture.
Ingredients
Scale
- 8 ounces (225g) fresh cabbage
- 2 large eggs
- ⅛ cup (2g) chopped fresh dill
- ⅓ teaspoon salt
- ¼ cup (30g) all-purpose flour
- 1 tablespoon oil (vegetable or olive oil)
Instructions
- Thinly slice the cabbage and place it into a large mixing bowl, aiming for fine, uniform shreds for the best texture.
- Add the eggs, salt, and fresh dill to the bowl. Whisk or stir vigorously until the cabbage is evenly coated.
- Add the all-purpose flour and mix thoroughly until fully incorporated and no dry flour remains.
- Heat the oil in a non-stick skillet over medium heat, ensuring the bottom of the pan is lightly coated.
- Pour the cabbage mixture into the hot skillet and gently flatten it with the back of a spoon to form a single pancake about ¾–1 inch thick.
- Cover the skillet with a lid and cook for 5–7 minutes, allowing the cabbage to steam and soften.
- Carefully flip the pancake using a large spatula or plate. Cook uncovered for another 5–7 minutes, until both sides are golden brown and crispy.
Notes
- Serve hot as a side dish or a light meal.
- Customize with additional herbs or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Pan-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 208
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 150mg