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Instructions
- In a large bowl, combine the shredded cabbage and chopped onion. Sprinkle with salt and let it sit for about 10 minutes to release moisture.
- After 10 minutes, drain any excess moisture from the cabbage mixture.
- Add the eggs, flour, baking powder, and pepper to the cabbage mixture. Mix well until combined into a thick batter.
- Heat a frying pan over medium-high heat and add enough oil to cover the bottom.
- Once the oil is hot, spoon about 1/4 cup of the cabbage mixture into the pan, flattening it slightly to form a pancake.
- Cook for about 3-4 minutes on one side until golden brown, then flip and cook for an additional 3-4 minutes on the other side.
- Remove from the pan and place on a paper towel to absorb excess oil. Repeat with the remaining mixture.
- Garnish the crispy cabbage pancakes with chopped parsley and serve warm with sour cream or yogurt.
Chef’s Tips
- For added flavor, consider mixing in grated cheese or spices like garlic powder or paprika into the batter.
- Ensure the oil is hot before adding the mixture for better crispiness.
- These pancakes can be made ahead and reheated in an oven for optimal texture.
Nutrition (per serving)
Approximately 180 calories, 5g protein, 25g carbs, 7g fat
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