Cabbage pancakes

Incredible, suprisingly delicious pancakes made of cabbage

Jane Mason
I cannot tell you how good these pancakes are. Go on – buy a cabbage and try them.


  • 300 g Cabbage of choice, grated
  • 1 Spring onion, green and white parts, finely chopped
  • 3 sprigs Parsley, finely chopped
  • 1 Hot red chile, medium, finely chopped
  • 1/4 tsp Nutmeg, freshly grated
  • good grind White pepper
  • 1 Medium orange only the zest, grated
  • 2 Eggs
  • 4 Tbsp Flour
  • 2 Tbsp Sour cream or yoghurt, keffir or plain milk if that's what you have
  • 1 Tbsp Vegetable oil for frying
  • 2 rashers Bacon, fried and crumbled optional
  • 1 tsp salt, to taste


  • Put the grated cabbage into a big bowl. Add the onion, parsley, chile, nutmeg and pepper, and mix well.  If you are using the bacon bits, add them now.  Sprinkle over the flour and the salt and, using your hands, massage the flour into the mixture, trying to make sure that everything is well coated. 
  • Beat the egg and sour cream together in a little bowl and scrape the mixture into the big bowl with the cabbage mixture.  Stir it together to mix it completely.
  • Heat a frying pan on medium heat and add enough oil to lightly coat the pan.  Use a spoon of your choice (large for big pancakes, small for small pancakes) to spoon out the cabbage mixture and place it in the pan.  Flatten it down gently to make a flat pancake.  You can do more than one at a time, in the pan, depending on the size. but make sure you have room to flip them without dropping them on top of each other.
  • Fry for about 2-3 minutes (hence medium heat) and then flip over and fry for another 2-3 minutes. You want the pancakes nice and brown and crispy on the outside and piping hot all the way through.
  • Serve at once with a delicious, green sauce, or with some sour cream and pickled vegetables. The sour goes well with the rich pancakes.
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