Better Than Meat: Amazing Cabbage Pancakes Recipe

Introduction

Discover a delightful and savory cabbage recipe that’s so good, it might just replace your favorite meat dishes. These cabbage pancakes are not only delicious but also packed with flavor and nutrients. Perfect for a light lunch, dinner, or even a snack, this recipe will quickly become a household favorite.

Ingredients

  • 750 grams of cabbage (1.65 pounds)
  • 1 liter of water (4.2 cups)
  • 2 eggs
  • 2 onions
  • 5 cloves of garlic
  • 2 teaspoons of salt
  • 1 teaspoon of thyme
  • 1/2 teaspoon of pepper
  • Hot pepper powder, to taste
  • 75 grams of flour (2/3 cup)
  • Butter (amount to taste)

Step-by-Step Instructions

Step 1: Prepare the Cabbage

  1. Cut the cabbage finely using a slicer, knife, or a fine grater. Alternatively, use an electric food chopper with S-shaped blades for quick results.
  2. Place the finely chopped cabbage in a pot, cover it with 1 liter of water, and bring it to a boil. Cook for 10 minutes until the cabbage is soft. Drain and set aside.

Step 2: Prepare the Onion and Garlic

  1. Finely chop the onions and heat a pan on the stove with a small amount of butter.
  2. Add the chopped onions to the pan and cook until they start to turn golden brown.
  3. Squeeze the garlic through a press and add it to the onions. Cook for another minute until the garlic is fragrant and the onions are fully golden.

Step 3: Combine Ingredients

  1. In a large bowl, combine the boiled cabbage and the sautéed onion and garlic mixture.
  2. Add 2 teaspoons of salt, 1 teaspoon of thyme, 1/2 teaspoon of pepper, and hot pepper powder to taste.
  3. Beat 2 eggs and add them to the cabbage mixture.
  4. Add 75 grams of flour (2/3 cup) to the mixture and stir until all the ingredients are well combined into a homogeneous mass.

Step 4: Form and Fry the Pancakes

  1. Heat a pan with a small amount of butter over medium heat.
  2. Form small pancakes from the cabbage mixture.
  3. Fry the pancakes on both sides until they develop a nice golden crust, about 3-4 minutes per side.

Nutritional Information

  • Calories: 150 per pancake
  • Total Fat: 5g
  • Saturated Fat: 2g
  • Cholesterol: 60mg
  • Sodium: 600mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 6g

Serving Suggestions

These cabbage pancakes can be enjoyed on their own, or served with a side of sour cream or yogurt for dipping. They also pair well with a fresh salad or steamed vegetables for a complete meal. For a spicier kick, sprinkle some extra hot pepper powder on top before serving.

Storage Tips

Store any leftover cabbage pancakes in an airtight container in the refrigerator for up to three days. Reheat them in a pan over medium heat or in the oven at 350°F (175°C) until warmed through. These pancakes can also be frozen for up to three months; just place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag.

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