Ingredients
Main Ingredients
- 8 ounces cabbage (about 3 ½ cups, sliced like coleslaw)
- 3 eggs
- ½ teaspoon salt (or more to taste, up to 1 teaspoon)
- ¼ cup all-purpose flour (or gluten-free blend)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅓ cup green onions (sliced thinly)
- ½ cup grated cheese (Monterey, mild cheddar, or mozzarella)
Instructions
- Slice the cabbage: Use a mandoline to slice the cabbage thinly for even cooking and texture. Place the sliced cabbage in a large mixing bowl.
- Mix ingredients: Add the eggs, salt, flour, garlic powder, onion powder, green onions, and grated cheese to the bowl with the cabbage. Stir everything together until well combined.
- Heat the skillet: Place a skillet on medium-high heat and add the olive oil. Allow it to warm up until shimmering but not smoking.
- Cook the pancakes: Scoop about ¼ cup of the cabbage mixture into the skillet for each pancake. Press down lightly to form a compact patty. Cook for 4 minutes on the first side until golden brown.
- Flip and finish cooking: Carefully flip the pancakes and cook for an additional 4 minutes on the second side, adjusting heat as needed to prevent burning. Add a little more oil if the skillet gets dry.
- Serve hot: Remove the pancakes from the skillet and serve immediately with a dollop of sour cream or your favorite topping.
Notes
- To make this recipe gluten-free, use a gluten-free flour blend as indicated.
- Adjust salt according to your taste preferences, but avoid exceeding 1 teaspoon to keep the dish balanced.
- Use a non-stick skillet or well-seasoned pan to prevent sticking and make flipping easier.
- These pancakes are best served hot and fresh for a crispy exterior and tender interior.
- Feel free to swap the cheese for your favorite variety or omit it for a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
