Cabbage Pancakes

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2 cups raw white cabbage, finely shredded

1 medium carrot, finely chopped

2 eggs

2 tablespoons sour cream

4 tablespoons all-purpose flour

½ teaspoon baking powder

½ teaspoon salt or to taste

¼ teaspoon pepper or to taste

3 tablespoons Avocado oil (or use your preferred frying oil)

2 tablespoons fresh dill, finely chopped (optional)

1 tablespoon green onion, finely chopped (optional)

2 garlic cloves, minced (optional)


1. Rinse the cabbage. Remove the top leaves. Chop the cabbage finely. Add salt and mash well with your hands. Leave the cabbage for 10 minutes, then squeeze out the juice if any.

2. Add grated carrots to the cabbage, sour cream, eggs, soda, flour, salt and pepper. Mix thoroughly. If desired, add green onions, garlic and herbs.

3. Spoon the mass into a preheated frying pan, preheated with vegetable oil. Fry cabbage pancakes for 2-3 minutes on each side or until golden brown

4. Pat the pancakes with paper towels to remove the excess oil (optional). Serve with sour cream or try them with Chipotle sauce.

Bon Appetit!

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