Cabbage Pancakes with a Crispy Texture: A Healthy and Delicious Option

Looking for a tasty, veggie-packed dish that’s crispy on the outside and tender on the inside? These cabbage pancakes deliver just that. With just a handful of simple ingredients, you get savory flavor, satisfying crunch, and wholesome goodness. Perfect for breakfast, lunch, or as a side. 🥬🥞

Introduction

Vegetables often take a backseat in our meals—but they don’t have to. These crispy cabbage pancakes let cabbage shine in a fun, crispy form. They’re inspired by dishes like okonomiyaki and cabbage fritters that are loved for their texture contrast. The combination of eggs as binder, flour for structure, and shredded cabbage and green onions for flavor makes them flavor‑rich yet simple.

In this guide, Chef **Ree Drummond** will walk you through the recipe, share tips to maximize crispiness, detail nutrition, safety, and answer FAQs to ensure your pancakes turn out perfect every time.

Ingredients

• 2 large eggs
• 1 cup all‑purpose flour (≈ 120 g / ~4.2 oz)
• 4 cups shredded cabbage (≈ 320 g / ~11.3 oz)
• ½ cup chopped green onions (≈ 50 g / ~1.8 oz)
• 1 teaspoon garlic powder (≈ 3 g)
• ½ teaspoon salt (≈ 3 g)
• ¼ teaspoon ground black pepper (≈ 0.6 g)
• Vegetable oil for frying (as needed)

Instructions

Step‑by‑Step Method

1. In a large mixing bowl, combine shredded cabbage, flour, eggs, chopped green onions, garlic powder, salt, and black pepper. Mix well until all ingredients are fully combined. Gentle folding helps retain air and avoid overworking the batter.
2. Heat a skillet over medium heat. Add enough vegetable oil to coat the bottom (approx. enough so pancakes don’t stick and can crisp up). Let the oil get hot but not smoking.
3. Spoon portions of the cabbage mixture into the skillet, shaping each into pancake forms. Don’t overcrowd the pan—leave some space so you can flip easily and so heat distributes evenly.
4. Cook for about 3‑4 minutes per side, or until each side is golden brown and crispy. Adjust heat if browning too fast or too slow.
5. Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil.
6. Serve hot. These taste great on their own or with dipping sauces, yogurt, or a squeeze of lemon.

Tips & Tricks for Best Results

• Choose firm cabbage: Fresh, crisp cabbage gives better texture and less excess water. You can use green or red cabbage (or mix) for colour and flavor.
• Remove excess moisture: After shredding cabbage, you can squeeze or press lightly to remove some water. Drier cabbage helps the pancakes get crispier.
• Heat & oil amount: Medium heat works well. If the oil is too hot, the outside will burn before the inside cooks; too low, and the pancake will absorb too much oil and be soggy. Use enough oil to create crisp edges but not so much that pancakes float or fry in deep oil.
• Don’t overcrowd pan: Gives enough room so pancakes cook evenly and flipping is easier. Also, pancakes cooked spaced apart steam less, staying crisp.
• Flatten gently: Once the pancake mixture is in the skillet, gently press or flatten a little to help edges crisp up.
• Rest a bit before flipping: Let the bottom set well before trying to flip to avoid breaking.
• Season well: Garlic powder, salt, pepper are good base seasonings; you can add herbs (chives, parsley), spices (paprika, cumin) or even small amounts of cheese for flavor variation.

Nutrition & Health Information

Here’s approximate nutrition for **one pancake** (assuming the recipe makes about **6 pancakes**) using the listed ingredients. Actual values may vary depending on oil absorbed, size, etc.

Health & Safety Considerations

• Oil temperature safety: Hot oil can burn. Use a splatter guard or lid, be careful when flipping, and keep handles turned inward.
• Egg safety: Ensure eggs are fresh and pancakes are cooked through (no raw batter in center).
• Allergy & dietary modifications:
  • For gluten‑free: substitute the all‑purpose flour with a gluten‑free flour blend.
  • For lower fat: use less oil for frying, or cook in a nonstick skillet with minimal oil; or even bake or air‑fry (see variations).
  • For vegan version: you could try using a flax or chia egg substitute, but texture may be different, less binding.
• Storage & reheating: Best eaten fresh for crispness. Leftovers store in the fridge for 2‑3 days. Reheat in a skillet to restore crisp texture instead of microwave (which tends to make them soggy).

Variations

• Add grated vegetables like carrot, zucchini, or sweet potato for color, nutrients, and flavor.
• Include herbs such as parsley, cilantro, dill, or chives.
• Spice it up: paprika, chili flakes, or even a dash of cayenne or smoked paprika give nice kick.
• Cheesy version: stir in a modest amount of grated cheese (cheddar, Parmesan) to the batter.
• Try alternative flours: whole wheat flour, chickpea (besan) flour, or gluten‑free mixes to change texture or nutritional profile.
• Alternative cook methods: bake in oven or use air‑fryer to reduce oil usage—though crispiness may vary.

FAQs

1. Can I use pre‑shredded cabbage?
   Yes. Pre‑shredded cabbage saves prep time. Make sure to squeeze out excess moisture if it seems wet.
2. How many pancakes does this recipe make?
   Typically about **5‑8 medium‑sized pancakes**, depending on how large and thick you make them.
3. Why are my pancakes soggy instead of crispy?
   Common causes:
   • Too much moisture in cabbage (not drained well).
   • Oil not hot enough or insufficient oil.
   • Pancakes too thick; need thinner pancakes to crisp through.
   • Overcrowding the pan, which causes steam and less crisping.
4. Can I make them ahead of time?
   Yes, you can prepare the batter ahead (store in fridge for a few hours). Cook just before serving for best texture. Leftovers can be cooked and stored then reheated in skillet or oven.
5. What dipping sauces go well?
   Options include yogurt sauce, sour cream mixed with herbs, chili sauce, soy sauce / tamari, spicy mayo, garlic aioli, or even tahini. A lemon wedge helps too.
6. Can I bake or air fry these instead of pan frying?
   Yes. Baking on a sheet with a little oil, or air frying, can reduce amount of oil. Crispness may be somewhat less intense but still good.
7. Is this recipe good for weight‑loss / healthy eating?
   Relatively yes, because cabbage is low calorie and high fiber. But frying adds fat; use lighter oil, smaller portions, or alternative cook methods if needed.
8. Can I freeze them?
   You can freeze cooked pancakes. Let them cool completely, layer with parchment paper, store in freezer bag. Reheat in skillet or oven to restore crispiness (microwave less ideal).
9. How do I keep them from falling apart when flipping?
   Ensure batter is well bound (eggs + flour), avoid too much moisture, let the bottom set properly before flipping, use a fairly wide spatula to support them.
10. How long do they last in the fridge?
    Use within 2‑3 days. Crispness decreases over time; reheating helps. Discard if any signs of spoilage.

Nutrition Estimate

Here’s another benchmark: a similar cabbage pancake recipe from SnapCalorie estimates for 1 cup (~237 g) of cabbage pancake approx: **315 calories**, **~8 g protein**, **~11 g fat**, **~47 g carbohydrates**, **~6.3 g fiber**. :contentReference[oaicite:0]{index=0}

Conclusion

Cabbage pancakes give you a delicious way to enjoy vegetables with satisfying crunch and savory flavor. They’re versatile, easy, and customizable to your preferences—whether making them crispy with more oil, lighter with less, or adding flavor twists. Try them fresh, pair with your favorite sauces, and enjoy the blend of crisp texture and wholesome ingredients.

If you like recipes like this, you might also enjoy vegetable pancake ideas or easy healthy side dishes for more recipes.