Description
Discover crispy cabbage pancakes that come together fast golden savory bites with a tangy dipping sauce to transform a busy weeknight Try them tonight
Ingredients
- 4 cups thinly shredded cabbage (green or mixed with purple) — excess moisture squeezed out
- 2 large eggs (or flax egg: 2 tbsp ground flax + 6 tbsp water for vegan)
- 1/2 cup all-purpose flour (or 1:1 gluten-free flour or chickpea flour)
- 3 green onions, thinly sliced
- 1 small carrot, grated (optional)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp sesame oil (plus neutral oil for frying)
- 2–3 tbsp vegetable oil for frying
- Optional: 1 tsp grated ginger or 1/2 tsp garlic powder
- Dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey or maple, pinch of chili flakes
Instructions
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Prep the cabbage: Thinly shred the cabbage, sprinkle with salt and let sit 5–10 minutes to draw out moisture; then squeeze firmly in a clean towel or your hands to remove excess water.
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Make the batter: In the bowl with the drained cabbage, add eggs (or flax egg), flour, sliced green onions, grated carrot (if using), sesame oil, pepper, and any ginger or garlic. Stir until a cohesive, slightly sticky batter forms that holds together when pressed into a patty.
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Heat the pan: Warm a heavy skillet over medium-high heat and add 1–2 tablespoons of neutral oil. The pan should shimmer but not smoke; a drop of batter should sizzle on contact.
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Form the pancakes: Spoon about 1/4 cup of batter per pancake into the pan, gently pressing down to a 1/2-inch thickness. Leave space between pancakes for easy flipping.
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Fry until golden: Cook 3–4 minutes on the first side until the edges look set and the bottom is deep golden brown. Flip carefully and cook another 2–3 minutes until the other side is crisp and the center is cooked. For larger pancakes, add 1–2 minutes per side. Adjust heat if browning too fast.
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Drain and keep warm: Transfer cooked pancakes to a wire rack or paper towel-lined plate. If making a big batch, keep them in a single layer in a warm oven (200°F / 95°C) to maintain crispness.
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Mix the dipping sauce: Whisk together soy sauce, rice vinegar, honey (or maple), and chili flakes. Taste and tweak — more vinegar for tang, more honey for sweetness, or a splash of sesame oil for nuttiness.
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Serve hot: Stack or fan the pancakes on a platter, sprinkle with sesame seeds or extra sliced green onion, and serve alongside the dipping sauce.
Notes
Crunchy, golden cabbage pancakes with green onion and a hint of sesame. Quick to make and endlessly adaptable — perfect as a snack, side, or light meal served with a tangy soy-rice vinegar dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side dish
- Cuisine: Korean-inspired
Nutrition
- Calories: 230 kcal
- Sugar: 4 g
- Fat: 14 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
Keywords: cabbage pancakes, savory pancakes, weeknight recipe, gluten-free option, vegan option, Asian-inspired