Ingredients
Scale
- 2 cups finely shredded cabbage
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup water (adjust as needed)
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons chopped green onions (optional)
- 3 tablespoons vegetable oil (for frying)
Instructions
- Finely shred the cabbage using a sharp knife, box grater, or food processor. In a large bowl, combine the shredded cabbage with salt and let it sit for about 10 minutes.
- Gently squeeze the cabbage to remove excess moisture.
- In a separate bowl, whisk together the eggs and water.
- In another bowl, mix the flour, cornmeal, black pepper, garlic powder, onion powder, and green onions.
- Gradually add the dry ingredients to the egg mixture, stirring until just combined.
- Fold the squeezed cabbage into the batter until evenly coated.
- Heat a skillet over medium heat and add 1 tablespoon of vegetable oil.
- Drop 1/4 cup of the cabbage batter onto the skillet, flattening it slightly.
- Cook for about 3-4 minutes on each side until golden brown and crispy.
- Repeat, adding more oil as needed.
- Serve hot with your choice of dipping sauce or toppings.
Notes
For extra crispiness, squeeze out as much moisture from the cabbage as possible. Adjust spices and add cheese or other vegetables for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg