Cabbage Pancakes
Gluten Free, Sugar Free, Dairy Free, Low Carbs, Yeast Free, Nut Free
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Rice Flour | 80 gr | 1/2 cup | ||
| Cabbage, shredded | 600 gr | |||
| Medium Onion, finely chopped | 1 | 1 | ||
| Medium Carrot, grated | 1 | 1 | ||
| Garlic cloves, minced | 3 | 3 | ||
| Egg, large | 1 | 1 | ||
| Salt | 6 gr | 1 teaspoon | ||
| Ground Black Pepper | 3 gr | 1/2 teaspoon | ||
| Vegetable Oil, for frying | 15 ml | 1 tablespoon |
Steps:
Place the shredded cabbage in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer. Simmer for about 15 minutes, or until the cabbage is tender. Place the shredded cabbage in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer. Simmer for about 15 minutes, or until the cabbage is tender.
Drain the cabbage thoroughly and let it cool slightly. You can also squeeze out excess water using a clean kitchen towel or cheesecloth. Drain the cabbage thoroughly and let it cool slightly. You can also squeeze out excess water using a clean kitchen towel or cheesecloth.
In a skillet, heat a small amount of oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes. In a skillet, heat a small amount of oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes.
Add the grated carrot and cook for an additional 2-3 minutes, stirring frequently. Add the grated carrot and cook for an additional 2-3 minutes, stirring frequently.
Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic. Remove from heat and let the mixture cool slightly. Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic. Remove from heat and let the mixture cool slightly.
In a large bowl, mix the sautéed vegetables with the softened cabbage. Beat the egg and add it to the cabbage and vegetable mixture. In a large bowl, mix the sautéed vegetables with the softened cabbage. Beat the egg and add it to the cabbage and vegetable mixture.
Add the rice flour, salt, and black pepper. Stir well until the mixture is thoroughly combined and has a thick, sticky consistency. Add the rice flour, salt, and black pepper. Stir well until the mixture is thoroughly combined and has a thick, sticky consistency.
Take a small amount of the mixture and roll it into a ball using your hands. Aim for about 1 to 1.5 inches in diameter. Heat oil in a skillet over medium heat. You need enough oil to cover the bottom of the skillet and come up the sides of the balls slightly. Carefully place the balls into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Take a small amount of the mixture and roll it into a ball using your hands. Aim for about 1 to 1.5 inches in diameter. Heat oil in a skillet over medium heat. You need enough oil to cover the bottom of the skillet and come up the sides of the balls slightly. Carefully place the balls into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
Cook the balls for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to turn them and ensure they cook evenly. Remove the cooked balls from the skillet and drain on paper towels. Cook the balls for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to turn them and ensure they cook evenly. Remove the cooked balls from the skillet and drain on paper towels.
Serve the cabbage pancake balls warm. They can be enjoyed on their own or with a dipping sauce like Sour Cream and Garlic Dip, yogurt, or a tangy dipping sauce. Serve the cabbage pancake balls warm. They can be enjoyed on their own or with a dipping sauce like Sour Cream and Garlic Dip, yogurt, or a tangy dipping sauce.
Comments:
Cabbage Pancakes
Why This Cabbage Pancake Recipe is a Winner:
Simple Ingredients: This recipe uses basic, readily available ingredients that you likely already have in your kitchen. Shredded cabbage, onions, carrots, garlic, and rice flour come together to create a flavorful dish without the need for any exotic or hard-to-find items.
Easy to Make: With straightforward steps, this recipe is beginner-friendly and quick to prepare. The process involves simmering, sautéing, mixing, and frying—each step is simple and doesn’t require any specialized cooking skills or equipment.
Versatile: These cabbage pancakes can be served as a side dish, a main course, or a snack. Their mild, savory flavor makes them versatile and adaptable to various dipping sauces or accompaniments.
Healthy Option: Cabbage is a nutritious vegetable that’s low in calories and high in fiber, vitamins, and antioxidants. By incorporating it into pancakes, you’re boosting the nutritional value of your meal in a delicious way.
Customizable: Feel free to adjust the recipe to suit your taste preferences. You can add different herbs, spices, or even extra vegetables to personalize the pancakes to your liking.
Cost-Effective: The ingredients used in this recipe are budget-friendly, making it an economical choice for delicious and satisfying meals.
Great for Meal Prep: These pancakes can be made in advance and stored in the refrigerator for several days, making them a convenient option for meal prep. They also freeze well, allowing you to have a quick and easy meal ready at any time.
Overall, this cabbage pancake recipe stands out for its simplicity, ease of preparation, and the ability to deliver a flavorful and nutritious dish with minimal effort.
Cabbage Pancakes additional information:
Serving Suggestions for Cabbage Pancakes
As a Main Dish:
- Accompaniments: Serve the cabbage pancakes as a main course with a side of roasted or steamed vegetables and a fresh salad. They pair wonderfully with a light vinaigrette or a serving of rice for a balanced meal.
- Presentation: Arrange the pancakes on a platter, garnished with fresh herbs like parsley or dill to enhance both flavor and visual appeal.
As an Appetizer or Snack:
- Dipping Sauces: Provide a selection of dipping sauces to complement the pancakes, such as sour cream, Greek yogurt with herbs, spicy sriracha mayo, or sweet chili sauce.
- Garnishes: Add a sprinkle of chives or finely chopped scallions on top to give a burst of color and flavor.
In a Wrap or Sandwich:
- Serving Style: Use the pancakes as a filling in wraps or sandwiches. Add fresh greens, a spread like hummus or aioli, and your choice of additional veggies for a satisfying and portable meal.
As a Side Dish:
- Pairings: They make a great side dish for a variety of main courses, including grilled meats, fish, or hearty soups. Serve alongside a tangy coleslaw or a crisp cucumber salad to balance the flavors.
With a Light Sauce:
- Options: Top the pancakes with a light tomato sauce or a drizzle of balsamic reduction for a more refined presentation. A squeeze of lemon juice can also add a bright, zesty contrast.
By following these serving suggestions, you can enhance the flavor and presentation of your cabbage pancakes, making them a versatile and delightful addition to any meal.
Cabbage pancakes are incredibly versatile and can be customized in a variety of ways to suit different tastes and dietary needs. Here’s how they can be adapted and some alternative flours you can use to keep them gluten-free:
Versatility of Cabbage Pancakes
Flavor Variations:
- Herbs and Spices: Add different herbs like dill, parsley, or cilantro, and spices such as cumin, paprika, or turmeric to create a unique flavor profile.
- Cheese: Incorporate shredded cheese, such as cheddar or feta, into the mixture for added richness and flavor.
- Vegetables: Experiment with adding other vegetables like grated zucchini, bell peppers, or corn to the mixture for different textures and tastes.
Dips and Sauces:
- Classic Dips: Pair with classic dips like sour cream, Greek yogurt with herbs, or apple cider vinegar and honey mustard.
- Spicy Dips: Try with spicy dips such as sriracha mayo or a spicy barbecue sauce for a kick.
- Sweet Sauces: For a sweeter touch, serve with a fruit-based dip like apple chutney or a lightly sweetened yogurt sauce.
Serving Ideas:
- Wraps and Sandwiches: Use the pancakes as a filling in wraps or sandwiches, combined with fresh veggies and your favorite spread.
- Salads: Top a fresh salad with crumbled cabbage pancakes for added texture and flavor.
- Breakfast or Brunch: Serve with eggs and avocado for a hearty breakfast or brunch option.
Gluten-Free Flour Alternatives
If you need to keep the recipe gluten-free, there are several flour options you can use besides rice flour:
Almond Flour:
- Description: Made from finely ground almonds, almond flour adds a slightly nutty flavor and a rich texture.
- Use: Substitute it directly for rice flour. It can make the pancakes a bit denser but adds a delicious flavor.
Chickpea Flour (Besan):
- Description: Made from ground chickpeas, chickpea flour has a slightly earthy taste and is high in protein.
- Use: It can be used in place of rice flour. It helps to bind the ingredients and adds a unique flavor.
Tapioca Flour:
- Description: A starchy flour made from cassava root, tapioca flour adds a light, chewy texture.
- Use: Combine with other gluten-free flours if used alone, as it can be quite starchy.
Corn Flour:
- Description: Corn flour is made from finely ground corn and has a slightly sweet flavor.
- Use: Use it as a substitute for rice flour, though it can make the pancakes a bit more tender.
Gluten-Free All-Purpose Flour:
- Description: A blend of gluten-free flours and starches designed to mimic the properties of wheat flour.
- Use: Use a 1:1 ratio to replace rice flour. This option often includes xanthan gum or guar gum to help with binding.
Oat Flour:
- Description: Made from finely ground oats, oat flour has a mild, slightly nutty flavor.
- Use: Ensure you use certified gluten-free oats to avoid cross-contamination. Oat flour can add a nice texture and flavor.
Tips for Gluten-Free Pancakes:
- Binding Agents: Gluten-free flours may require additional binding agents such as xanthan gum or guar gum to help the pancakes hold together. Typically, about 1/4 teaspoon per cup of flour is sufficient.
- Texture Adjustment: Gluten-free flours can affect the texture of the pancakes. You might need to adjust the amount of flour or add a bit of extra moisture (like an additional egg or a splash of milk) to get the right consistency.
By experimenting with different flavors and flours, you can tailor cabbage pancakes to fit various dietary preferences and flavor profiles, making them a versatile and enjoyable dish.
