Cabbage Potato Pancakes
Crispy, golden, and packed with savory flavor, these Cabbage Potato Pancakes are the perfect way to transform humble vegetables into a crowd-pleasing delight. Combining finely shredded cabbage, grated potatoes, and a hint of garlic, these hearty pancakes come together with simple pantry staples like flour and eggs for a quick and satisfying dish. Freshly chopped green onions bring a subtle brightness, while a dollop of creamy sour cream on the side takes these crisply pan-fried treats to the next level. Perfect as a versatile appetizer, side dish, or vegetarian main, these pancakes boast both texture and taste that will keep everyone coming back for more. Ready in just 35 minutes, they’re an effortless addition to your mealtime rotation.
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Recipe Information
Ingredients
- 2 cups, shredded Cabbage
- 2 medium, grated Potatoes
- 2 large Eggs
- 0.5 cups All-purpose flour
- 2 stalks, finely chopped Green onions
- 2 cloves, minced Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Vegetable oil
- 0.5 cups (optional, for serving) Sour cream
Instructions
Prepare the cabbage by shredding it finely using a knife or grater. Place the shredded cabbage in a large mixing bowl.
Peel the potatoes and grate them using a box grater. Squeeze out any excess moisture from the grated potatoes using a clean kitchen towel or paper towels.
Add the squeezed potatoes to the mixing bowl with the shredded cabbage.
Crack the eggs into the bowl and mix them into the vegetables.
Stir in the all-purpose flour, green onions, minced garlic, salt, and black pepper. Mix until a cohesive batter forms.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Scoop about 1/4 cup of the batter for each pancake, and press it gently to flatten it into a circle in the skillet. Cook 3-4 pancakes at a time, depending on the size of your skillet.
Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
Add more oil to the skillet as needed and continue cooking the remaining batter in batches.
Serve the cabbage potato pancakes warm with sour cream on the side, if desired.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 19.4 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 387 mg | 30% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2770 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
