Cabbage Pancakes are crispy and golden on the outside, filled with tender vegetables and fresh dill inside.
Servings 1 large pancake (about 2 servings)
- 8 oz. green cabbage shredded
- 2 eggs
- 1/8 cup chopped dill
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
Add shredded cabbage to a large mixing bowl.
Add the eggs, salt, black pepper, garlic powder, onion powder, smoked paprika, and dill. Stir well to combine.
Add the flour and stir again.
Heat up the olive oil in a non-stick skillet over medium heat.
Add the cabbage mixture, and flatten it with a spoon into a large pancake that is 3/4 – 1-inch thick.
Cover the pancake with the lid and cook for about 5-7 minutes.
Flip with the help of a plate, and continue to cook for another 5-7 minutes, or until crispy and golden.
Serve with sour cream and fresh dill.
Calories: 556kcal | Carbohydrates: 40g | Protein: 18g | Fat: 38g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 757mg | Potassium: 720mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2198IU | Vitamin C: 88mg | Calcium: 204mg | Iron: 6mg