Cabbage Pancakes

4.6
(11)
10 Reviews
5 Photos

These cabbage pancakes are reminiscent of latkes with a more interesting flavor. They're crispy on the outside and soft and savory on the inside, with a Sriracha-mayo that brings it all together. Great way to use up leftover cabbage for an easy, crowd-pleasing appetizer or side dish.

By
Nicole McLaughlin
Nicole McLaughlin
Nicole McLaughlin

Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit.

Allrecipes' editorial guidelines
Updated on August 11, 2023
5
5
5
Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
Servings:
8
Yield:
8 cabbage pancakes
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Ingredients

Original recipe (1X) yields 8 servings

Cabbage Pancakes:

  • 1 bunch scallions

  • 4 large eggs

  • ⅓ cup all-purpose flour

  • 2 tablespoons water

  • 1 tablespoon soy sauce

  • 2 teaspoons sesame oil

  • 1 ½ teaspoons kosher salt, divided

  • ½ teaspoon pepper

  • 1 pound finely shredded cabbage

  • 1 large carrot, grated

  • ¼ cup sesame oil

Sriracha-Mayo:

  • ¼ cup mayonnaise

  • 1 tablespoon Sriracha

Dipping Sauce (Optional):

  • 2 tablespoons soy sauce

  • 1 tablespoon honey

  • 2 teaspoons rice vinegar

  • 1 teaspoon Sriracha

  • 1 teaspoon sesame oil

Directions

  1. Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.

  2. Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.

  3. Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.

  4. Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.

  5. Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.

  6. Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.

Recipe Tip

This recipe also works great with pre-shredded cabbage or coleslaw mix for a super easy and quick dinner.

Nutrition Facts (per serving)

220 Calories
17g Fat
14g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 220
% Daily Value *
Total Fat 17g 21%
Saturated Fat 3g 15%
Cholesterol 96mg 32%
Sodium 901mg 39%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 6g 11%
Vitamin C 27mg 30%
Calcium 62mg 5%
Iron 2mg 9%
Potassium 259mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.