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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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
Directions
Step 1
Prepare the cabbage by shredding it finely using a knife or grater. Place the shredded cabbage in a large mixing bowl.
Step 2
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.
Step 3
Add the squeezed potatoes to the mixing bowl with the shredded cabbage.
Step 4
Crack the eggs into the bowl and mix them into the vegetables.
Step 5
Stir in the all-purpose flour, green onions, minced garlic, salt, and black pepper. Mix until a cohesive batter forms.
Step 6
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Step 7
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.
Step 8
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.
Step 9
Add more oil to the skillet as needed and continue cooking the remaining batter in batches.
Step 10
Serve the cabbage potato pancakes warm with sour cream on the side, if desired.
Nutrition Facts
| Serving size | (940.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1366.5 |
| Total Fat 73.1g | 0% |
| Saturated Fat 24.3g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 429.5mg | 0% |
| Sodium 2658.7mg | 0% |
| Total Carbohydrate 153.8g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 19.4g | |
| Protein 36.0g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 386.6mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 2769.7mg | 0% |
Source of Calories