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Cabbage transforms into something magical in this simple yet sophisticated savory pancake. This recipe takes humble ingredients and creates a golden-brown disc of comfort that's crispy on the outside and tenderly succulent within. It's my go-to recipe when I want something quick but satisfying that makes excellent use of leftover cabbage.
I discovered this recipe during a particularly busy season when I needed quick, nutritious meals. My family was skeptical at first, but now it's regularly requested, especially by my youngest who calls it the "magic circle."
Essential Ingredients and Selection Tips
- Cabbage (8 oz): Choose fresh, crisp cabbage with tightly packed leaves. Green or Napa varieties work best
- Eggs (2): Room temperature eggs blend better and create a fluffier texture
- Fresh Dill (⅛ cup): Look for bright green, fragrant fronds. The stems add extra flavor
- All-purpose Flour (¼ cup): Creates structure and helps bind everything together
- Salt (⅓ tsp): Fine sea salt is my preference for even distribution
- Grapeseed Oil (1 tbsp): High smoke point makes it perfect for achieving that golden crust
Step-by-Step Instructions
- Step 1:
- Prepare the Cabbage: Slice as thinly as possible, aiming for coleslaw-like thickness. This ensures quick, even cooking
- Step 2:
- Create the Batter: Beat eggs in a large bowl, add salt and dill. Fold in the shredded cabbage until well coated
- Step 3:
- Add Structure: Sprinkle flour over the mixture, gently folding until just combined. Don't overmix
- Step 4:
- Cook with Care: Heat oil in a non-stick skillet over medium heat. Spread mixture evenly, pressing gently to ¾-inch thickness
- Step 5:
- Perfect the Finish: Cover and cook 5-7 minutes until golden brown, flip using a plate, and cook another 5-7 minutes
My grandmother always said dill was nature's digestive aid, and she'd add it generously to everything. This recipe reminds me of her wisdom - the dill really does make everything better.
Storage and Serving
- Keeps well in the refrigerator for up to 2 days
- Reheats beautifully in a skillet
- Pairs wonderfully with a dollop of sour cream or yogurt
- Can be frozen for up to 1 month
After years of making this recipe, I'm still amazed at how such simple ingredients can create something so satisfying. It's proof that good cooking doesn't need to be complicated - sometimes the simplest combinations yield the most delightful results.
Frequently Asked Questions
- → Why should I go for a non-stick pan?
- Using a non-stick pan makes it way easier to flip the pancake without it sticking or falling apart.
- → What if I only have dried dill at home?
- Fresh dill is your best bet for strong flavor, but dried dill can work in a pinch—just know it won’t be the same.
- → Can I make this without regular flour?
- Totally! Swap in gluten-free flour, but keep in mind your pancake might not hold together quite as well.
- → How should I prepare the cabbage?
- Thin slices work best! Aim for the cabbage to be as fine as it would be in a coleslaw mix.
- → Why cover the pan while it cooks?
- Putting a lid on traps heat inside, helping the cabbage cook through evenly and keeping the pancake warmed all over.