Cabbage Pancakes

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Cabbage Pancakes
Cabbage pancakes are a delightful fusion of textures and flavors, combining the comforting warmth of sautéed vegetables with the satisfying crunch of a well-cooked pancake. Their unique blend of savory and slightly sweet notes makes them a flavorful and enjoyable dish, perfect for any meal. This recipe uses basic, readily available ingredients that you likely already have in your kitchen. Shredded cabbage, onions, carrots, garlic, and rice flour come together to create a flavorful dish without the need for any exotic or hard-to-find items. With straightforward steps, this recipe is beginner-friendly and quick to prepare. The process involves simmering, sautéing, mixing, and frying—each step is simple and doesn’t require any specialized cooking skills or equipment. These cabbage pancakes can be served as a side dish, a main course, or a snack. Their mild, savory flavor makes them versatile and adaptable to various dipping sauces or accompaniments.These cabbage pancakes can be served as a side dish, a main course, or a snack. Their mild, savory flavor makes them versatile and adaptable to various dipping sauces such as, Sour Cream and Garlic Dip.

Ingredients:

NameMetricUSTIP
Rice Flour80 gr1/2 cup
Also you can use Oat Flour.
Cabbage, shredded600 gr
Medium Cabbage Head
Medium Onion, finely chopped1 1
Medium Carrot, grated1 1
Garlic cloves, minced3 3
Egg, large1 1
Salt6 gr1 teaspoon
Ground Black Pepper3 gr1/2 teaspoon
Vegetable Oil, for frying15 ml1 tablespoon
You may use more or less of the listed cooking oil - use as much as needed to prevent sticking in the pan.
Also, you can bake them if you want it to be healthier.
Preheat the oven to 375F.
Place patties on a baking sheet and spray the tops with oil.
Then place in the oven to bake for 15 minutes. Flip and bake for an extra 5-8 minutes or until browned.

Steps:

  1. Place the shredded cabbage in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer. Simmer for about 15 minutes, or until the cabbage is tender.
  2. Drain the cabbage thoroughly and let it cool slightly. You can also squeeze out excess water using a clean kitchen towel or cheesecloth.
  3. In a skillet, heat a small amount of oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes.
  4. Add the grated carrot and cook for an additional 2-3 minutes, stirring frequently.
  5. Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic. Remove from heat and let the mixture cool slightly.
  6. In a large bowl, mix the sautéed vegetables with the softened cabbage. Beat the egg and add it to the cabbage and vegetable mixture.
  7. Add the rice flour, salt, and black pepper. Stir well until the mixture is thoroughly combined and has a thick, sticky consistency.
  8. Take a small amount of the mixture and roll it into a ball using your hands. Aim for about 1 to 1.5 inches in diameter. Heat oil in a skillet over medium heat. You need enough oil to cover the bottom of the skillet and come up the sides of the balls slightly. Carefully place the balls into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
  9. Cook the balls for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to turn them and ensure they cook evenly. Remove the cooked balls from the skillet and drain on paper towels.
  10. Serve the cabbage pancake balls warm. They can be enjoyed on their own or with a dipping sauce like Sour Cream and Garlic Dip, yogurt, or a tangy dipping sauce.

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Printed Date: 12/1/2024