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Cabbage Cakes

Cabbage Cakes

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
MRSPINK

MRSPINK

Light and fluffy pancakes with lots of soft cabbage and onions that goes perfectly with a little dollop of sour cream on top and an onion-rhubarb relish on the side.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Heat the olive oil in a large skillet over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes. Season with pepper, and set pan aside to cool.
  2. Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients. Pour the wet mixture into the well, then stir until well combined. Fold the cooled cabbage and onions into the pancake batter.
  3. Heat a large skillet over medium heat, and butter or oil if necessary. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

WVANBRUGGEN
30

WVANBRUGGEN

9/30/2010

THis is a great recipe but do yourself a favor and just use a premixed pancake recipe, in my opinion it works just as well and it takes that much less time to prepare. Also I ate this like I would eat a potato pancake, prepared with bacon, onions and with sour cream. Delicious will for sure make again!

sueb
25

sueb

11/22/2010

Great comfort food! I was making this with whole wheat flour, and found that I did not have an egg, so went ahead anyway! I added 1 T. prepared mustard and 2 tsp. caraway seeds because other people in reviews said it needed something. This tastes like something that I would have had at my grandmother's! I'll be making it again!

Warren
20

Warren

3/23/2009

When Erin mentioned it being a little bland, I added some Caraway seed. Always works well with cabbage. Old East European touch.

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