These cabbage pancakes make an excellent appetizer or side dish, but they are also hearty enough to serve as a meatless main dish serve them with fried eggs for a delicious meatless meal. The spicy sauce is excellent. The pancakes are good on their own, but with the sauce, they taste even better.
Ingredients
- 2 cups of finely grated and chopped cabbage
- 1 small onion grated, about ½ cup
- 1 small carrot, finely shredded
- ¼ cup all-purpose flour (or ½ cup almond flour for gluten free)
- 3 large eggs
- 1 tablespoon soy sauce
- ¼ teaspoon black pepper
- 1 tablespoon fresh garlic – minced
- 2 tablespoons of oil for sautéing
Process
- Thinly slice the cabbage, if using pre-bagged coleslaw mix, finely chop it and place it into a mixing bowl.
- Grate small onion and carrot with box grater, add the eggs, salt, and dill to the bowl. Stir well to combine.
- Add the flour and mix until all ingredients are well incorporated.
- Heat the oil in a non-stick skillet over medium heat.
- Use a measuring cup to scoop half a cup and put it on the skillet.
- Cook the pancakes until browned on both sides, about 3 minutes per side.
- Serve immediately with the dipping sauce.
Spicy Sauce
- 4 tablespoons sour cream (or plain Greek Yogurt)
- 1 tablespoon soy sauce
- 1/2 teaspoon hot sauce (adjust for taste)
Notes
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. I reheat them in the microwave or eat them cold. You can also freeze them in freezer bags, separating layers with wax paper.
Kitchen Moxy 