Ingredients
Method
- 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.
Nutrition
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!