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