Crispy Cabbage Pancakes: Discover the Secret Recipe!

Unique and savory crispy cabbage pancakes that offer a delightful crunch and nutritional boost without the sweetness of traditional pancakes.

Scale

2 cups finely shredded green cabbage

1 cup all-purpose flour (or whole wheat flour)

1–2 large eggs

2 chopped green onions

2 cloves minced garlic

Salt, to taste

Pepper, to taste

1/2 cup water (or vegetable broth)

2 tablespoons oil (olive or sesame)

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Prepare the cabbage by finely shredding it for maximum crispiness.
In a large bowl, mix the shredded cabbage, flour, green onions, garlic, salt, and pepper.
Add the eggs and water, mixing until a thick batter forms. Adjust water as necessary.
Heat a non-stick skillet over medium heat and add oil.
Pour 1/4 cup of batter into the pan, cooking for 3-4 minutes until golden. Flip and cook for another 3 minutes.
Serve warm, optionally topped with yogurt or fresh herbs.

For a vegan option, replace eggs with flaxseed mixed with water. Store leftovers in the fridge or freeze for longer storage.