Years ago (like at least 3), I had an inspirational burst to focus on getting healthy. In a way, it was my first few baby steps towards a healthy lifestyle. One of the things I did was clip a bunch of healthy recipes from magazines and paste them all into a binder. It was my own self-made healthy cookbook! These Cabbage Pancakes came from that binder. I’d never actually tried them before but when we made them for breakfast last week I gobbled them up! They are incredibly tasty!
I’ve got a confession to make: I used to be a magazine hoarder. I’d saved magazines up for YEARS, and at one point was subscribed to like 5 different ones, give or take. I love magazines, and I think the only thing that interrupted my hoarding of them was the move to Costa Rica. There was no way I was going to bring a 6 foot tall stack of magazines with me! (I cut it down to 1.5 ft. Haha!) So years ago when I was clipping recipes I had a lot to choose from.
I’m not sure where this recipe came from. It was most likely a SELF or Fitness magazine. There’s a small chance it was Cosmopolitan, or bon appetit, I don’t know! All I know is I’m super glad that I saved this recipe. I’ve been trying to eat more veggies lately so we finally tried these Cabbage Pancakes. They were super delicious and I can’t wait to make more!
I’m writing the recipe here exactly as it’s originally written. But my boyfriend and I made some variations. Probably the most important difference is that we did not include the bacon. We aren’t really eating bacon right now, or much meat at all actually. A lot of our meals lately have been vegetarian or even vegan. So it was natural for us to exclude the bacon and make this a vegetarian recipe.
Another thing was we didn’t have scallions, or use sesame seeds or oil. We really didn’t have to. But my boyfriend did decide to finely chop a little bit of arugula to add to the pancakes in place of the scallions. The flavor was definitely a little different, but ultimately fit really well. One of the great things about this recipe is that it’s versatile so you can mix it up and make it your own.
We made these pancakes for breakfast, because that’s a difficult meal for me to get extra veggies in. We prepped them together so it actually went much faster than the total time! I grated the carrot while Justin shredded the cabbage. Then I beat the eggs while he chopped arugula. While he was cooking the pancakes on the stove, I was making the dipping sauce.
I absolutely loved these cabbage pancakes. It’s a savory flavor that has always been one of my favorites. The dipping sauce was tangy and delicious! I had three and felt absolutely zero guilt about it. Cabbage actually has a lot of essential micronutrients, so it’s an important ingredient to include in your diet. (Same with lots of veggies, actually!) Eating lots of vegetables is one of my 20 Daily Wellness Tips because of all the awesome health benefits.
These cabbage pancakes are a terrific breakfast. But I also had the leftovers for lunch and they were perfect. I hope this recipe inspires you to get creative with your food! If you try this recipe, tell me how it goes in the comments below!
These pancakes are made from mostly cabbage and other vegetables. They are healthy and delicious for any time of day!
- 1 tbsp Mayonnaise
- 2 tbsp Nonfat Plain Greek Yogurt
- 3/4 tbsp Reduced-Sodium Soy Sauce
- 1 tsp Sriracha or other Hot Sauce
- 1/2 head Green and/or Red Cabbage
- 1 Carrot
- 5 Eggs
- 1 bunch Scallions chopped
- 1/3 cups All-Purpose Flour
- 1/2 tsp Salt
- 4 strips Bacon chopped, panfried and drained (optional)
- 2 tbsp Canola Oil
- 4 tsp Sesame Seeds (optional)
- 4 tsp Toasted Sesame Seed Oil (optional)
In a small bowl, whisk together mayonnaise, yogurt, soy sauce and hot sauce or Sriracha. Refrigerate dipping sauce until ready to serve.
Shred Cabbage and carrot in a food processor or with a mandoline or knife. In a large bowl, beat together eggs. Add cabbage, carrot, scallions, flour, salt and bacon (if desired) and stir to combine.
Heat two large skillets over high heat. Add 1 1/2 teaspoons oil to each and swirl to coat. Scoop 3 half-cups cabbage mixture into each pan, pressing down to create pancakes. Cook, pressing down occasionally, until undersides are golden brown and firm, about 3 minutes. Flip and cook 3 minutes more.
Place pancakes on a plate and repeat process with remaining batter. Divide pancakes among four plates and sprinkle with sesame seeds and drizzle with sesame oil if desired. Serve with dipping sauce on the side.