Crispy Cabbage Pancake

A savory, crispy pancake loaded with finely shredded cabbage, green onions, and seasonings—pan-fried to golden perfection. A simple, delicious way to enjoy cabbage.

Why You’ll Love This Recipe

• Incredibly crispy: Browned edges and a tender inside make every bite satisfying.

• Quick and easy: Minimal prep, one pan, and ready in under 20 minutes.

• Versatile: Enjoy as a snack, breakfast, or side dish.

• Vegetarian-friendly: Naturally meat-free and packed with veggies.

• Budget-conscious: Uses inexpensive, everyday ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups finely shredded cabbage

• 2 scallions, thinly sliced

• 2 large eggs

• ¼ cup all-purpose flour

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 2 tablespoons vegetable oil, for frying

• Optional toppings: sesame seeds, chopped herbs, hot sauce, soy dipping sauce

Directions

1. Mix the batter
   In a large bowl, combine shredded cabbage, scallions, eggs, flour, soy sauce, sesame oil, salt, and pepper. Mix until cabbage is well-coated.

2. Heat the pan
   In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium heat.

3. Cook the pancake
   Pour half of the cabbage mixture into the skillet and press into an even layer. Cook 4–5 minutes until bottom is golden brown. Carefully flip and cook another 4–5 minutes until crisp and cooked through.

4. Repeat
   Add remaining oil and cook the second half of the mixture in the same way.

5. Serve
   Transfer to a cutting board, slice into wedges, and serve hot with your favorite dipping sauce.

Servings and timing

• Servings: 2–4

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: ~15 minutes

Variations

• Spicy version: Add a dash of chili flakes or chopped chili to the batter.

• Cheesy twist: Mix in shredded cheddar or mozzarella before cooking.

• Asian-style: Add a bit of grated ginger and top with a drizzle of hoisin or sriracha.

• Seafood add-in: Stir in a handful of cooked shrimp or crab meat.

• Vegan version: Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).

storage/reheating

• Refrigerator: Store in an airtight container for up to 3 days.

• Reheat: Re-crisp in a skillet over medium heat or bake at 350°F for 5–7 minutes.

• Freezer: Wrap in foil and freeze for up to 1 month. Reheat from frozen in oven.

FAQs

1. Can I use other vegetables?

Yes—carrots, zucchini (drained), or onions can be added or substituted.

2. Do I need to pre-cook the cabbage?

No—raw cabbage softens perfectly during pan frying.

3. What’s the best pan to use?

A nonstick skillet or well-seasoned cast iron pan ensures easy flipping and crisp edges.

4. Can I bake instead of fry?

Yes—bake at 400°F for about 15 minutes, flipping halfway, though it won’t be as crisp.

5. Is it gluten-free?

Use a gluten-free flour blend and tamari instead of soy sauce for a gluten-free version.

6. How do I make it thicker or thinner?

Adjust flour slightly for desired texture—less for thinner, more for thicker pancakes.

7. What dipping sauces go best?

Soy sauce, ponzu, spicy mayo, or garlic yogurt sauce all pair well.

8. Can I make it ahead?

Yes—mix the batter and refrigerate up to 1 day before frying.

9. What kind of cabbage is best?

Green cabbage works great, but napa or savoy are good alternatives.

10. How do I flip it without breaking?

Use a wide spatula or slide it onto a plate and invert back into the pan.

Conclusion

Crispy Cabbage Pancakes are a fast, flavorful, and budget-friendly way to enjoy vegetables. With their irresistible crunch and savory taste, they make a versatile dish you’ll come back to again and again. Serve with a dipping sauce for extra punch and enjoy fresh off the pan!