Description

These Crispy Cabbage Pancakes are a perfect combination of simplicity and flavor. Made with shredded cabbage, onions, carrots, and a fluffy batter, they are golden brown, crispy on the outside, and tender on the inside. This budget-friendly dish is easy to prepare and works as a main course, side dish, or even a quick snack. Serve them with sour cream, yogurt, or a spicy dipping sauce for a truly satisfying meal.

Ingredients

Scale

1/2 cabbage, finely shredded
1 medium onion, finely chopped
1 medium carrot, grated
3 eggs
500 ml kefir or thick yogurt (17 oz)
300 grams flour (10.6 oz)
1 teaspoon baking soda or baking powder
Salt to taste
Black pepper to taste
Vegetable oil for frying

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Instructions

Prepare the vegetables by finely shredding the cabbage, chopping the onion, and grating the carrot.
Whisk the eggs and kefir (or yogurt) in a large mixing bowl until well combined.
Add the dry ingredients—flour, baking soda (or baking powder), salt, and black pepper—into the egg mixture. Stir until a smooth batter forms.
Fold in the vegetables, ensuring they are evenly coated in the batter. Let the mixture rest for 5–10 minutes.
Heat vegetable oil in a large pan over medium heat.
Spoon portions of the batter into the hot pan, flattening them slightly. Cook for 3–4 minutes per side, until golden brown and crispy.
Transfer to a plate lined with paper towels to remove excess oil.
Serve warm with sour cream, yogurt, or your favorite dipping sauce.

Notes

For a cheesier version, add 1/2 cup grated cheese to the batter.
To make it spicy, mix in chopped jalapeños or a pinch of red pepper flakes.
For a gluten-free option, substitute flour with a gluten-free blend or chickpea flour.
To store, refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.
Reheat in a skillet or oven for best crispiness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack
Method: Pan-Frying
Cuisine: Eastern European