Cabbage Pancakes
Crispy and flavorful Cabbage Pancakes made with fresh cabbage, onions, and garlic, perfect for a quick meal!
Servings: 4 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
- 500 g Cabbage shredded
- 2 Onions finely chopped
- 3 cloves Garlic minced
- 3 Eggs
- 60 g Flour
- 1 teaspoon Salt
- 1 teaspoon Ground Red Pepper
- 1 teaspoon Black Pepper
- Vegetable Oil for frying
Instructions
- 1. Start by shredding the cabbage into thin strips and place it in a large mixing bowl.
- 2. Toss in the finely chopped onions and minced garlic, blending them with the cabbage for an aromatic kick.
- 3. Crack the three eggs into the bowl, followed by the flour, salt, ground red pepper, and black pepper. Mix well until all the ingredients are fully combined.
- 4. In a large frying pan, heat a couple of tablespoons of vegetable oil over medium heat until shimmering.
- 5. Using a ladle, scoop the mixture into the hot pan, forming small pancakes. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
- 6. Once cooked, place the pancakes on a paper towel-lined plate to absorb any excess oil. Serve hot with your favorite toppings!
Notes
Leftover Cabbage Pancakes can be stored in the refrigerator for up to three days. To reheat, place them in a hot skillet for a few minutes on each side until crispy again.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 150mg | Sodium: 500mg | Potassium: 300mg | Fiber: 3g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 2mg