This golden cabbage skillet pancake is crisp on the outside, tender inside, and wonderfully light — a quick, healthy dish that works for lunch, a snack, or a simple dinner. It uses just a handful of everyday ingredients and comes together in one pan. If you enjoy cabbage dishes, try our Crunchy Cabbage Cucumber Salad and Cabbage Pie with Pour-Over Batter next.
Ingredients
- 300 g (3 cups) shredded cabbage
- 2 eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp dried garlic
- 3 tbsp flour
- Sesame seeds to taste
- Oil for frying
- Sour cream for serving
Instructions
- Shred the cabbage into a bowl. Beat in the 2 eggs, salt, and pepper; toss with two forks.
- Stir in the flour until evenly coated.
- Heat a skillet with a little oil.
- Spread the cabbage mixture in an even layer.
- Cover and cook over low heat for 8 minutes. Flip and brown the other side.
- Cut into wedges and serve with sour cream.
Tips
- Keep the heat low so the cabbage cooks through without burning the outside.
- Press the mixture into an even layer for a pancake that holds together and browns evenly.
- For more vegetable pancake ideas, browse the recipes on Allrecipes.
Nutrition (per 100 g): 110 kcal | Protein 5 g | Fat 4 g | Carbs 15 g