Name: Cabbage Pancakes
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 bunch scallions; 4 large eggs; 0.33333334326744 cup all-purpose flour; 2 tablespoons water; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 1.5 teaspoons kosher salt, divided; 0.5 teaspoon pepper; 1 pound finely shredded cabbage; 1 large carrot, grated; 0.25 cup sesame oil; 0.25 cup mayonnaise; 1 tablespoon Sriracha; 2 tablespoons soy sauce; 1 tablespoon honey; 2 teaspoons rice vinegar; 1 teaspoon Sriracha; 1 teaspoon sesame oil

Cabbage Pancakes

4.6

(13)

12 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.

Nicole McLaughlin

Updated on August 11, 2023

Prep Time:

25 mins

Cook Time:

10 mins

Total Time:

35 mins

Servings:

Yield:

8 cabbage pancakes

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Ingredients

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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

Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.
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.
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.
Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.
Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.
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.

Cabbage Pancakes

Ingredients

Directions

Recipe Tip

Nutrition Facts (per serving)

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