Hearty, wholesome, and packed with flavor, this healthy Cabbage Pancake recipe is a perfect way to enjoy cabbage in a new and delicious way!
Crispy on the outside and tender on the inside, these savory pancakes are made with simple ingredients like green onions, cheese, and a touch of garlic and onion powder. They are kid-friendly and perfect for quick lunch ideas.
Cabbage Pancakes
Skip the food processor for cabbage—it tends to shred it too finely, leading to extra liquid and a completely different texture.
JULIA'S TIP: From my experience, the best results come from using a firm, mature cabbage instead of a soft, young one. That slightly older cabbage in the fridge? It’s perfect for this!
Savory pancakes and fritters like zucchini or corn fritters are my jam! Kids love these, and these are yummy lunch or snack option ANYTIME!
For more tasty veggie-packed meals, check out my cabbage pie, carrot soup, vegetarian stew, and sweet potato fritters.
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Ingredients
- Cabbage - You’ll need about 8 ounces of cabbage, roughly 3 ½ cups, sliced like coleslaw. The cabbage provides a wonderful crunch and is the star of the dish. Feel free to use a mandoline for extra thin slices!
- Seasonings - Feel free to use your favorite all purpose seasoning, and for salt I love these pancakes with celery salt. So good!
- Green onions - For some freshness, but can be left out totally.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Cabbage Pancakes
- Slice the cabbage very thinly, using a mandoline slicer for even results.
- In a bowl, combine all the ingredients.
- Heat oil in a skillet over medium-high heat.
- Add ¼ cup of the cabbage mixture to the skillet and press it down slightly.
- Cook for about 4 minutes per side, flip and cook for another 3-4 minutes, or until golden brown (not too dark).
- If the pancakes are browning too quickly, add more oil or lower the heat.
- Serve hot with sour cream and more scallions. So YUMMY!
Tips
- Adjust the seasoning. Don’t be afraid to taste and adjust the seasoning before cooking. Cabbage can be quite mild, so adding extra salt, pepper, or a pinch of chili flakes can elevate the flavor.
- Just like with classic pancakes, fritters and burgers, use non-stick cookware to prevent sticking and to achieve a crispier texture.
- Don’t overcrowd the pan. Cooking a few pancakes at a time ensures they get golden brown and crisp without sticking together. It also helps you control the heat better.
Serving Suggestions
I love serving cabbage fritters with a dollop of sour cream or Greek yogurt.
You can also pair them with a tangy dipping sauce or a simple salad for a refreshing contrast. Check these:
- Greek herb dressing
- Green goddess dip
- Red pepper hummus
- and easy guac or avo crema is always perfect!
Freezing And Storing Instructions
- To Store. Once your cabbage pancakes are cooled, store them in the fridge for up to 2-3 days. Reheat them in a skillet over low heat with a little oil to restore their crispiness.
- To Make Ahead. You can prep the cabbage mixture and store it in the fridge for up to a day. When ready to cook, just give it a quick stir and fry as usual. Alternatively, cook the pancakes in advance and reheat them in a skillet or oven at 350°F until warmed through and crispy.
More Fritters and Patties
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Recipe Card
Cabbage Pancakes
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INGREDIENTS
- 8 ounce cabbage, about 3 ½ cups, sliced like coleslaw
- 3 eggs
- ½ teaspoon salt, or more to taste (up to 1 teaspoon)
- ¼ cup all purpose flour, I used GF blend
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅓ cup green onions, sliced thinly
- ½ cup grated cheese, Monterey, mild cheddar or mozzarella cheese
INSTRUCTIONS
- Slice the cabbage very thinly, using a mandoline slicer for even results. In a bowl, combine all the ingredients.8 ounce cabbage, 3 eggs, ½ teaspoon salt, ¼ cup all purpose flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅓ cup green onions, ½ cup grated cheese
- Heat oil in a skillet over medium-high heat.1 tablespoon olive oil
- Add ¼ cup of the cabbage mixture to the skillet and press it down slightly.
- Cook for about 4 minutes per side, flip and coo for another 3-4 minutes, or until golden brown (not too dark).
- If the pancakes are browning too quickly, add more oil or lower the heat.
- Serve hot with sour cream.
VIDEO
NOTES
- For the best texture, slice the cabbage as thinly as possible. A mandoline slicer is perfect for this.
- Keep an eye on the heat! If the pancakes start burning, adjust the heat or add more oil to the pan.
- Make sure the pancakes cook evenly by flipping them gently. If needed, cook in batches to avoid overcrowding the pan.
- Cheese is optional, these pancakes taste great without it too!
- Skip the food processor for cabbage—it tends to shred it too finely, leading to extra liquid and a completely different texture.
- From my experience, the best results come from using a firm, mature cabbage instead of a soft,young one. That slightly older cabbage in the fridge? It’s perfect for this!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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