Description
This Cabbage Pancake is a simple and tasty dish made with fresh herbs and eggs. It is crispy and flavorful, perfect for a quick breakfast or anytime meal. Enjoy a delicious American classic ready in minutes.
Ingredients
Scale
- 8 oz. cabbage
- 2 eggs
- ⅛ cup chopped dill
- ⅓ tsp. salt or to taste
- ¼ cup all-purpose flour
- 1 tbsp. oil (I used grapeseed)
Instructions
- Slice the cabbage thinly like coleslaw and put it into a mixing bowl.
- Mix in the eggs, salt, and dill thoroughly.
- Add the flour and stir the mixture until combined.
- Warm the oil in a non-stick frying pan over medium heat and add the cabbage mixture, pressing it down to about ¾ to 1 inch thickness.
- Cover the pan and let it cook for 5 to 7 minutes, then carefully flip it with the help of a plate and cook for another 5 to 7 minutes.
Notes
- Use a non-stick skillet to prevent the pancake from sticking or breaking when flipped
- Fresh herbs provide better flavor than dried ones
- All-purpose flour holds the pancake together best, but gluten-free substitutes can be used with some compromise on texture
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 215 kcal
- Sugar: 4 g
- Sodium: 403 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 164 mg