This Cabbage Pancake is absolutely scrumptious. Made with cabbage, eggs, and fresh herbs, it is simple yet very flavorful. This Cabbage Pancake is the perfect dish if you love pancakes but want to try something new. Made with cabbage and eggs, and no sugar, it's much healthier and lighter than the usual breakfast fare. You get the vitamins and minerals from the cabbage and cut down on sugar, making this a great option if you are looking for low-carb, keto-friendly meals.
This Cabbage Pancake can be made for breakfast, or for any other meal of the day. It only takes 10-15 minutes to prepare and uses simple ingredients that you probably already have on hand. It's also easily tweaked to fit any diet or allergy restrictions. This Cabbage Pancake is very tasty, full of fresh dill that really complements the other flavors. Let's take a look at what ingredients go into this dish. You can make this Cabbage Pancake ahead of time. If you want to save time, you can prep the cabbage or buy a bag of coleslaw mix at the store. If you want to make them and store them for another meal, they can be wrapped and kept in the refrigerator until you are ready to reheat and serve them.
- 8 oz. cabbage
- 2 eggs
- 1/8 cup chopped dill
- 1/3 tsp. salt (or to taste)
- 1/4 cup all-purpose flour
- 1 tbsp. oil (I used grapeseed)