Step 1: Prepare the Cabbage
Boil the cabbage:
In a large pot, bring water to a boil and add 1 chopped head of cabbage.
Let the cabbage cook for 10 minutes until softened.
Drain the cabbage and set aside.
Step 2: Make the Batter
Prepare the egg mixture:
In a large bowl, whisk 3 eggs together.
Season with salt, black pepper, and paprika to taste.
Add garlic and flour:
Stir in 3 cloves of minced garlic.
Add the boiled cabbage to the egg mixture, making sure it’s well coated.
Add 4 tablespoons of flour and mix well until a batter forms.
Step 3: Fry the Pancakes
Heat olive oil:
In a large skillet, heat olive oil over medium heat.
Form and cook pancakes:
Scoop spoonfuls of the cabbage mixture into the skillet, forming small pancakes.
Cook each pancake for about 3-4 minutes per side, or until golden brown and crispy.
Drain on paper towels to remove excess oil.
Step 4: Make the Creamy Dill Sauce
Mix the sauce ingredients:
In a small bowl, combine 3 tablespoons of sour cream or yogurt, chopped dill, grated cucumber, and 2 minced cloves of garlic.
Mix well and set aside.
Serving Suggestions:
Serve the cabbage pancakes hot with a generous dollop of creamy dill sauce.
Garnish with extra dill and a lemon wedge on the side.
Pair with a side salad for a light meal.
Add a fried egg on top for a hearty breakfast option.
Serve alongside smoked salmon for an extra special treat.
Cooking Tips:
Drain the cabbage well after boiling to avoid excess moisture in the batter.
If you want extra crispy pancakes, add an extra tablespoon of flour to the batter.
Grate the cucumber for the sauce finely to ensure a smooth consistency.
For added flavor, mix some grated cheese into the cabbage mixture before frying.
If you prefer, substitute yogurt for a tangier sauce or use mayonnaise for added richness.
Nutritional Benefits:
Rich in fiber from cabbage, promoting digestion.
High in vitamin C from cabbage, supporting the immune system.
Contains protein from eggs, making it a satisfying meal.
Low in calories, ideal for a balanced diet.
Dietary Information:
Vegetarian, made without any meat products.
Contains gluten, not suitable for those with gluten sensitivity.
Contains dairy, due to sour cream or yogurt in the sauce.
Nutritional Facts (per serving, approximately):
Calories: 180
Protein: 6g
Carbohydrates: 15g
Fat: 10g
Fiber: 4g
Sugar: 3g
Storage:
Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat until warmed through to maintain crispiness.
Why You’ll Love This Recipe:
Simple ingredients: This recipe uses pantry staples and basic vegetables.
Comfort food: Savory, crispy pancakes with a creamy sauce are satisfying and delicious.
Versatile dish: Great for breakfast, lunch, or dinner.
Easy to make: Minimal preparation and cooking time make this a quick meal option.
Family-friendly: The pancakes are mild and flavorful, appealing to both kids and adults.
Conclusion:
These Cabbage Pancakes with a Creamy Dill Sauce are a delicious way to enjoy cabbage, combining savory flavors with a light and creamy dipping sauce. Perfect as a side dish or a main meal, they’re easy to prepare and a delightful addition to your recipe collection.
Frequently Asked Questions:
Can I use red cabbage instead of green cabbage?
Yes, you can use red cabbage, but it will alter the color and slightly change the flavor.
Can I bake these pancakes instead of frying?
Yes, you can bake them at 375°F for about 20 minutes, flipping halfway through, but they won’t be as crispy.
How do I make this recipe gluten-free?
Use gluten-free flour in place of regular flour for a gluten-free version.
Can I freeze the pancakes?
Yes, freeze them in a single layer, then store in a freezer bag. Reheat in the oven at 350°F until warmed through.
Can I add other vegetables?
Yes, grated zucchini or carrot can be added to the batter for extra flavor and nutrition.
