Ingredients

  • 3 cups finely shredded cabbage
  • 3 large eggs
  • ½ cup all-purpose flour
  • ¼ cup chopped green onions
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • 2 tablespoons milk
  • 2–3 tablespoons cooking oil

Instructions

1. Prepare the cabbage: Wash and finely shred the cabbage. Pat it dry with a clean kitchen towel.

2. Make the batter: In a large bowl, whisk together eggs, flour, milk, garlic powder, paprika, salt, and black pepper.

3. Combine: Add shredded cabbage, green onions, and parsley. Mix until everything is evenly coated.

4. Heat the pan: Heat a little oil in a nonstick skillet over medium heat.

5. Cook pancakes: Scoop portions of the cabbage mixture into the pan and flatten gently into small pancakes.

6. Fry until golden: Cook for 3–4 minutes on each side until golden brown, crispy outside, and fully cooked inside.

7. Serve: Transfer to a paper towel-lined plate and serve warm with garlic yogurt sauce, sour cream, or your favorite dip.

Tips

  • Squeeze out excess moisture from the cabbage for crispier pancakes.
  • Cook over medium heat to prevent burning.
  • Add grated carrots or cheese for extra flavor.

Enjoy! These crispy cabbage pancakes are budget-friendly, delicious, and perfect for breakfast, lunch, or a light dinner.