If you love dishes that combine crisp textures with bold, comforting flavors, you are going to adore this Cabbage Pancakes with Garlic Yogurt Dipping Sauce Recipe. These golden, savory pancakes burst with fresh shredded cabbage, sweet carrots, and a medley of spices, fried to perfection for that irresistible crunch. What really brings this dish to another level is the cooling, tangy garlic yogurt sauce that adds a creamy contrast, making every bite a delight. It is a simple yet satisfying recipe that feels like sharing something special with an old friend.
Ingredients You’ll Need
These ingredients are straightforward, focusing on fresh vegetables and pantry staples that each play an essential role in crafting the perfect balance of flavors and textures in the dish.
- Green cabbage, 4 cups shredded: The star of the pancakes, providing crunch and mild sweetness.
- Salt, ½ teaspoon: Helps the cabbage sweat out moisture for a crispier texture.
- Carrots, 2 shredded: Adds vibrant color and a touch of natural sweetness.
- Green onions, 4 chopped: Bring a sharp, fresh bite that lifts the flavor.
- Flour, ¾ cup: Binds the mixture together to form perfect pancake consistency.
- Eggs, 3 beaten: Adds richness and helps hold the pancakes united.
- Soy sauce, 1 tablespoon (low sodium): A subtle umami kick that enhances the savory depth.
- Sesame oil, 1 teaspoon: Infuses a toasty, nutty aroma that’s irresistible.
- Garlic powder, 1 teaspoon: Gives gentle garlic flavor without overpowering.
- Onion powder, 1 teaspoon: Complements the fresh onions and adds warmth.
- Salt, ¼ teaspoon (plus pinch to taste): Seasoning perfection to balance all flavors.
- Pepper, ½ teaspoon: Adds a mild kick for a well-rounded bite.
- Peanut oil, ¼ to 1/3 cup: Ideal for frying, achieving that crispy golden crust.
- Plain Greek yogurt, ½ cup: The base of the dipping sauce, providing creaminess and tang.
- Lemon juice, 1 teaspoon fresh: Brightens the yogurt sauce with refreshing acidity.
- Garlic clove, 1 minced: Fresh garlic punch in the sauce to match the pancakes perfectly.
- Green onions, 1 tablespoon chopped: Garnishes the sauce with a crisp finish.
How to Make Cabbage Pancakes with Garlic Yogurt Dipping Sauce Recipe
Step 1: Prepare the Vegetables
Begin by shredding the green cabbage finely, which is crucial for crisp texture. Toss it with ½ teaspoon of salt and let it sit to release excess moisture — this step is key to keeping your pancakes from becoming soggy. Meanwhile, shred the carrots and chop the green onions, getting all your fresh ingredients ready for assembly.
Step 2: Mix the Seasonings and Eggs
Combine garlic powder, onion powder, a ¼ teaspoon of salt, and pepper in a small bowl to create a fragrant spice blend. Whisk eggs in another bowl until smooth. These two mixes are what bring the pancakes their warm, savory profile and bind the veggies together beautifully.
Step 3: Squeeze and Combine the Batter
After cabbage has sweated, squeeze out as much water as possible by hand. This step is a game changer — less moisture means crisper pancakes! Transfer to a clean bowl and add shredded carrots, sliced green onions, seasonings, sesame oil, soy sauce, eggs, and flour. Gently fold everything together until the mixture resembles a thick pancake batter. Don’t forget to taste the mix before adding eggs and flour, adjusting seasonings to your liking for balanced flavor.
Step 4: Pan-Fry to Golden Perfection
Heat peanut oil in a deep frying pan over medium-high heat. Ladle the batter into the pan and press gently to flatten each pancake to about ¼ inch thickness. Cook for 3 to 4 minutes on each side until beautiful golden brown crusts develop. Work in batches to avoid overcrowding, ensuring each pancake crisps evenly.
Step 5: Drain and Prepare the Dipping Sauce
Transfer the cooked pancakes to a wire rack and pat them dry with paper towels to remove any excess oil. While they cool slightly, whisk together the Greek yogurt, fresh lemon juice, minced garlic, chopped green onions, and a pinch each of salt, black pepper, and onion powder. This sauce is cool and creamy, a perfect counterpoint to the savory, crunchy pancakes.
How to Serve Cabbage Pancakes with Garlic Yogurt Dipping Sauce Recipe
Garnishes
Fresh garnishes like extra chopped green onions, a sprinkle of toasted sesame seeds, or finely chopped fresh herbs such as cilantro or parsley bring a fresh pop of color and an added layer of flavor. These small touches can turn a simple dish into a crowd-pleaser.
Side Dishes
These pancakes pair wonderfully with light, crisp sides—think a simple cucumber salad dressed with rice vinegar or a bowl of steamed jasmine rice to soak up any leftover dipping sauce. For a heartier meal, serve alongside grilled meats or crispy tofu for contrast.
Creative Ways to Present
For entertaining, stack these pancakes with dollops of garlic yogurt sauce in between layers, creating mini towers that look as delightful as they taste. Alternatively, turn the pancakes into wraps with a bit of fresh lettuce and shredded carrots, perfect for a handheld snack that’s fun and delicious.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cabbage pancakes in an airtight container in the refrigerator for up to 3 days. Make sure they have cooled completely before storing to prevent sogginess. They retain much of their delicious texture when properly stored.
Freezing
If you want to save them longer, freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They can last for up to 2 months frozen and still be just as tasty when reheated.
Reheating
Reheat pancakes in a non-stick skillet over medium heat until warmed through and crispy again, or use an oven at 350°F (175°C) for about 10 minutes. Avoid microwaving, which can make them soggy and less enjoyable.
FAQs
Can I use different types of cabbage for this recipe?
Absolutely! While green cabbage is classic for this recipe, you can try Napa cabbage for a slightly sweeter, more tender pancake. Just adjust the sweating time as Napa holds less water.
Is the garlic yogurt dipping sauce necessary?
While the pancakes are tasty on their own, the garlic yogurt dipping sauce adds a creamy, tangy element that balances the savory flavors perfectly and elevates the dish to something truly special.
Can I make this recipe vegan?
Yes! Replace eggs with a flaxseed or chia seed egg substitute, use a plant-based yogurt for the dipping sauce, and swap soy sauce for tamari if needed. The texture will be slightly different but still delicious.
What oil is best for frying Cabbage Pancakes with Garlic Yogurt Dipping Sauce Recipe?
Peanut oil is ideal because of its high smoke point and neutral flavor, but you can also use vegetable or canola oil. Avoid olive oil as it has a lower smoke point which can result in burnt pancakes.
How thick should the pancakes be?
Keep the pancakes about ¼ inch thick to ensure they cook evenly and crisp nicely on the outside while remaining tender inside. Too thick, and they may stay raw in the middle; too thin, and they might break apart.
Final Thoughts
This Cabbage Pancakes with Garlic Yogurt Dipping Sauce Recipe is a shining example of how simple ingredients can come together to create something truly memorable. Whether you’re looking for a light snack, a fun appetizer, or a crowd-pleasing meal, these pancakes hit every mark. I encourage you to try this recipe soon and enjoy the wonderful combination of textures and flavors that make it such a beloved dish.
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Cabbage Pancakes with Garlic Yogurt Dipping Sauce Recipe
- Total Time: 25 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These crispy and flavorful Cabbage Pancakes are a delightful savory treat perfect for a light meal or appetizer. Made with shredded cabbage, carrots, and green onions, combined with eggs and flour to create a light batter, then pan-fried to a golden brown perfection. Served with a tangy garlic greek yogurt dipping sauce, these pancakes offer a satisfying mix of textures and flavors with a subtle Asian-inspired twist from soy sauce and sesame oil.
Ingredients
Cabbage Pancakes
- 4 cups green cabbage (shredded fine)
- 1/2 tsp salt (added to the cabbage to let it sweat)
- 2 carrots (shredded)
- 4 green onions (chopped fine)
- 3/4 cup flour
- 3 eggs (beaten)
- 1 tbsp soy sauce (low sodium)
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/4–1/3 cup peanut oil (for frying)
Garlic Yogurt Dipping Sauce
- 1/2 cup plain greek yogurt (or sour cream)
- 1 tsp lemon juice (freshly squeezed)
- 1 garlic clove (minced)
- 1 tbsp green onions (chopped fine)
- pinch salt (to taste)
- 1/8 tsp black pepper
- 1/4 tsp onion powder
Instructions
- Shred the Cabbage: Begin by shredding the cabbage into thin fine strips. You can use a mandoline for uniform thinness if available.
- Sweat the Cabbage: Place the shredded cabbage in a large bowl, sprinkle with ½ tsp salt, and mix to combine. Let it sit for 10-15 minutes to sweat out excess water.
- Prepare Carrots: Shred your carrots using a box grater and set them aside.
- Chop Green Onions: Finely chop the green onions and set aside.
- Mix Dry Seasonings: In a small bowl, combine garlic powder, onion powder, ¼ tsp salt, and pepper. Mix well and set aside.
- Beat the Eggs: In another small bowl, whisk the eggs thoroughly and set aside.
- Remove Excess Moisture: Using your hands, firmly squeeze out as much water as possible from the cabbage. This step is crucial to avoid soggy pancakes.
- Combine Ingredients: Transfer the drained cabbage to a clean bowl. Add the shredded carrots, green onions, dry seasoning mix, sesame oil, soy sauce, beaten eggs, and flour. Gently mix until you achieve a batter-like consistency. Taste the mixture before adding eggs and flour to adjust seasoning if needed.
- Heat the Oil: Pour ¼ cup peanut oil into a large deep frying pan and heat over medium-high until hot.
- Fry the Pancakes: Spoon portions of the cabbage mixture into the pan and gently flatten each to about ¼ inch thick. Fry for 3-4 minutes on each side or until golden brown. Work in batches, adding more oil if necessary.
- Drain Excess Oil: Transfer cooked pancakes to a wire rack and pat with paper towels to remove any remaining oil.
- Let Pancakes Rest: Allow the pancakes to cool for 5 minutes while you prepare the dipping sauce.
- Prepare the Dipping Sauce: In a small bowl, combine greek yogurt, lemon juice, minced garlic, chopped green onions, pinch of salt, black pepper, and onion powder. Mix well and taste to adjust seasoning.
- Serve: Enjoy the cabbage pancakes fresh with the garlic yogurt dipping sauce.
Notes
- Removing excess water from the cabbage is key to achieving crispy pancakes.
- You can substitute plain sour cream for the greek yogurt in the dipping sauce if preferred.
- Use low sodium soy sauce to control saltiness.
- Work in batches when frying to avoid overcrowding the pan, which can lead to soggy pancakes.
- These pancakes are best enjoyed fresh but can be reheated briefly in a skillet for crispiness.
- Optional: add chopped herbs like cilantro or parsley for added freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-inspired
