Ingredients
2 cups Cabbage (finely shredded or chopped)
1 medium Carrot (grated)
2 large Eggs
1/2 cup All-purpose flour (add more if the batter is too wet)
1 clove Garlic (minced)
2 Green onions (finely sliced)
Salt & Black pepper to taste
Vegetable oil for frying
Instructions
Prep the Veggies: Place your shredded cabbage and grated carrots in a large bowl. Sprinkle with a pinch of salt and let them sit for 5 minutes to soften slightly.
Mix the Batter: Crack the two eggs into the bowl. Add the minced garlic, green onions, salt, pepper, and flour.
Combine: Stir everything together until the vegetables are evenly coated. The batter should be thick enough to hold together; if it feels like a soup, add another tablespoon of flour.
Cook: Heat a thin layer of oil in a non-stick skillet over medium heat.
Fry: Scoop about 1/4 cup of the mixture into the pan and flatten it gently with a spatula into a disc. Cook for 3–4 minutes per side until they are golden brown and the edges are crispy.
Drain: Remove and place on a paper towel-lined plate to soak up any excess oil.
Pro-Tips for Success
The “Squeeze” Method: If your cabbage is very watery, squeeze it firmly with your hands before adding the eggs and flour. This prevents the pancakes from becoming soggy.
Don’t Rush: Keep the heat at medium. If it’s too high, the outside will burn before the egg and flour in the center are fully cooked.
Dipping Sauce: These taste amazing with a side of soy sauce mixed with a little rice vinegar and chili flakes, or even just a dollop of Greek yogurt or sour cream.
