There’s something quietly brilliant about shredding half a head of cabbage, whisking it into a simple batter, and watching it sizzle into golden, crispy rounds on a hot skillet. A cabbage pancake is savory, satisfying, and ridiculously easythe kind of recipe that feels like a small kitchen victory every single time.
I started shooting these back in 2019 for a test kitchen series, and the first batch came out so beautifully browned and lacy at the edges that I ate three straight from the pan. The key is squeezing out as much moisture as you can from the cabbageit makes all the difference between soggy and crisp. After a decade behind the lens, I can tell you this one photographs like a dream and tastes even better.
Thomas Baker
Easy Cabbage Pancake Recipe You Need to Try Now
This Easy Cabbage Pancake recipe is a delicious and simple breakfast option that combines fresh cabbage, eggs, and herbs for a flavorful twist. Perfect for a quick meal, these pancakes are light, nutritious, and sure to become a favorite.
Shred the cabbage finely, similar to coleslaw, and transfer it to a large bowl.
Crack the eggs into the bowl, sprinkle with salt, add the chopped dill, and mix everything thoroughly.
Pour in the flour and stir the mixture well until it comes together.
Heat oil in a non-stick pan over medium heat and spread the cabbage batter evenly, pressing it down to a thickness of about three quarters to one inch.
Cover the pan with a lid and cook the pancake for 5 to 7 minutes until the bottom is set and golden.
Carefully flip the pancake using a plate to assist, then cook the other side for an additional 5 to 7 minutes until cooked through and crisp.
Notes
Use a non-stick skillet to prevent the pancake from sticking or breaking when flipping. Fresh dill really enhances the flavor, so avoid dried herbs. All-purpose flour is best for holding the pancake together; gluten-free flour can be used but may affect texture.
Why You’ll Love This Cabbage Pancake
Here’s what makes this recipe a keeper: it uses just six ingredients, cooks in under 15 minutes, and turns humble cabbage into something golden, crispy, and completely crave-worthy. I’ve shot hundreds of breakfast recipes over the years, and this one always surprises peopleit’s savory, slightly crispy at the edges, and works for breakfast, lunch, or a light dinner.
Budget-friendly: Cabbage is one of the cheapest vegetables at the store, and this recipe stretches it beautifully.
Beginner-approved: No fancy techniquesjust chop, stir, and cook.
Customizable: Serve it plain, dollop some sour cream on top, or pair it with your favorite dipping sauce.
Healthy comfort: Packed with fiber and protein, it keeps you full without feeling heavy.
Key Ingredients You’ll Need
Everything on this list is easy to find at any grocery store. The cabbage is the star, but the eggs and flour work together to create that perfect pancake texturefluffy inside, crisp outside. Fresh dill adds brightness, and a touch of salt brings everything into focus.
Ingredient
What It Does
Swap Ideas
Cabbage
Adds bulk, texture, and mild sweetness
Green or savoy cabbage both work
Eggs
Binds everything together
Noneeggs are essential here
All-purpose flour
Creates structure and holds the pancake
Gluten-free 1:1 flour (may be more delicate)
Fresh dill
Bright, herby flavor
Fresh parsley or chives
Oil
Prevents sticking and adds golden color
Any neutral oil (avocado, canola, vegetable)
Pro Tip: Don’t skip the non-stick skillet. I learned this the hard wayregular pans can cause the pancake to tear when you flip it, and nobody wants that.
How to Make It
The whole process is beautifully simple. You’ll shred the cabbage thin (like coleslaw), whisk in the eggs and dill, fold in the flour, and cook it low and slow under a lid. Flipping is the only trickuse a plate to slide it back into the pan, and you’ll nail it every time.
Step
What to Do
Time
1
Slice cabbage thinly and place in a mixing bowl
2 min
2
Add eggs, salt, and dill; stir well
1 min
3
Stir in flour until just combined
1 min
4
Heat oil in a non-stick skillet over medium heat
1 min
5
Add mixture, flatten to ¾–1 inch thick, cover, and cook
5–7 min
6
Flip using a plate and cook the second side, covered
5–7 min
Note: Medium heat is your friend here. Too high and the outside burns before the inside sets; too low and it steams instead of crisps.
Tips for the Best Results
A few small tweaks make a big difference. First, use fresh dilldried herbs just won’t give you that bright, garden-fresh flavor. Second, keep the heat steady and use a lid to trap steam, which helps the center cook through without drying out the edges. And third, don’t overmix the batter once you add the flour. A few lumps are totally fine.
After shooting this in the test kitchen dozens of times, I’ve found that letting the first side cook undisturbed for the full 5–7 minutes gives you those gorgeous golden-brown spots. Resist the urge to peek too early.
How to Serve and Store
This pancake is delicious warm from the pan, but it also holds up beautifully at room temperature. Slice it into wedges and serve it alongside a simple salad, or eat it on its own with a dollop of sour cream or Greek yogurt. Leftovers keep well in the fridge and reheat nicely in a skillet.
Storage Method
How Long
Reheating Tip
Refrigerator (covered)
3–4 days
Reheat in a skillet over medium heat for 2–3 minutes per side
Freezer (wrapped tightly)
Up to 1 month
Thaw overnight, then reheat in skillet
Pro Tip: If you’re meal-prepping, make a double batch and freeze individual wedges. They thaw quickly and make a fast, satisfying lunch.
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FAQs (Cabbage Pancake)
What type of cabbage works best for this recipe?
Green cabbage is ideal because it holds its shape well and has a mild flavor. Napa cabbage also works great and creates a more tender texture. Avoid red cabbage as it can bleed color and make the batter less appealing.
How do I prevent the pancakes from falling apart?
Salt the shredded cabbage for 15 minutes, then squeeze out excess water with a kitchen towel. This removes moisture that can make the batter too wet. Use enough flour or cornstarch to bind everything together without making it too thick.
Can I make this dish ahead of time?
These are best served immediately for maximum crispiness. However, you can prep the cabbage mixture up to 4 hours ahead and store it covered in the fridge. Cook just before serving for the best texture and flavor.
What oil temperature should I use for cooking?
Heat your pan to medium-high heat with enough oil to coat the bottom. The oil should sizzle when you add a drop of batter but not smoke. Too hot will burn the outside before cooking the inside through.
How thick should I make each pancake?
Keep them about 1/2 inch thick for even cooking. Press them gently with your spatula after adding to the pan. Thinner pancakes cook faster but can break easily, while thicker ones may stay raw in the center.
You’ll love how this cabbage pancake turns outcrispy at the edges, tender in the middle, and ready in just 15 minutes. The golden color develops beautifully if you let it cook undisturbed, and the smell of fresh dill hitting the hot skillet is pure comfort. It’s one of those recipes that looks impressive but feels effortless.
Try adding a pinch of smoked paprika to the batter for a little warmth, or swap the dill for fresh chives if that’s what you have on hand. Leftovers taste amazing cold straight from the fridgeI learned that trick from my roommate in culinary school who’d pack wedges for lunch. A drizzle of hot sauce or a spoonful of tangy yogurt takes it to the next level.
I’d love to see how yours turns outtag me if you share a photo, or let me know if you grew up eating something similar. This recipe is perfect for passing along to a friend who loves simple, soul-satisfying food. Save it, share it, and make it your own.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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