If you’re looking for a simple, healthy, and delicious meal that uses just a few pantry staples, then this cabbage and egg pancake recipe is exactly what you need.
Inspired by traditional village cooking and updated for modern kitchens, this dish comes together in minutes using only cabbage and 3 eggs , plus a few simple seasonings. Whether you’re making it for breakfast, lunch, or dinner, these savory pancakes are crispy on the outside, tender on the inside, and packed with flavor.
Let’s dive into how to make them!
🧾 Ingredients:
For the Pancakes:
- 3 eggs
- 1 kg cabbage (white or kale)
- Salt and black pepper
- Sweet paprika
- 4 tablespoons flour
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 carrot (grated)
- Vegetable oil (for frying)
- Butter (optional, for extra richness)
- Italian herb mix (or dried herbs of choice)
For the Sauce:
- 250g Greek yogurt
- Dill (fresh or dried)
- 1 clove garlic (minced)
- Salt and black pepper
- 1 grated cucumber (to add freshness and reduce tanginess)
👨🍳 Step-by-Step Instructions:
- Prepare the Cabbage:
Wash and finely shred the cabbage using a knife or mandoline. Place in a large bowl. - Chop the Flavor Base:
Finely chop the onion, garlic, and grate the carrot. Add everything to the cabbage bowl. - Mix Everything Together:
In the same bowl, add 3 beaten eggs, salt, black pepper, sweet paprika, and your favorite herbs. Stir in 4 tablespoons of flour to help bind everything together. - Form into Patties:
Scoop small portions of the mixture and flatten into round patties. - Fry Until Golden Brown:
Heat vegetable oil (and a bit of butter if desired) in a frying pan over medium heat. Place the patties in the pan and fry until golden brown and crispy on both sides. - Make the Creamy Dill Sauce:
In a small bowl, combine Greek yogurt, minced garlic, fresh dill, salt, black pepper, and grated cucumber. Stir well and refrigerate until ready to serve. - Serve Hot:
Serve the pancakes warm with a dollop of the creamy dill sauce on top. Garnish with fresh herbs for extra color and flavor.
💡 Tips & Variations:
- Bake instead of fry for a healthier version
- Add cooked rice or mashed potatoes for extra texture
- Use canned tuna or chicken for a protein boost
- Store leftovers in the fridge for up to 3 days and reheat in a pan or oven
❤️ Final Thoughts
This cabbage and egg pancake recipe proves that great meals don’t need fancy ingredients — just a little creativity and love. Whether you’re cooking for yourself or feeding the whole family, this quick and tasty dish never disappoints.
So next time you’re wondering what to cook, remember: all you need is just cabbage and 3 eggs to bring joy to your table.
Don’t forget to share this post and tag us if you try the recipe — we’d love to see your creations!
