Crispy Cabbage Pancakes – So Good, You Will Make Them Every Day!

I discovered these crispy cabbage pancakes a few years ago and they completely changed how I view this often-overlooked vegetable. What begins as simple shredded cabbage transforms into golden, crunchy fritters that honestly taste better than potato hash browns.

Watch my video below for a simple, step-by-step recipe for creating these delicious Crispy Cabbage Pancakes. If you enjoy it, don’t forget to like and subscribe for more easy and tasty cabbage recipes!

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Why These Crispy Cabbage Pancakes Won Me Over

Before I get into making these, let me tell you why they became a staple in my kitchen. I make these at least twice a month now.

These cabbage pancakes combine the goodness of cabbage with a satisfying crunch that works for breakfast, lunch, or dinner. I started making them when trying to use up leftover cabbage and now I buy cabbage specifically for this recipe. My kids even ask for them, which is pretty surprising for a vegetable dish!

What You Will Need To Make These Cabbage Fritters

The beauty of this cabbage pancakes recipe is how simple ingredients create something amazing together. Nothing fancy needed here.

• 1 small to medium cabbage (about 1.5 to 2 pounds)
• 3 eggs
• 1 medium onion
• 6 cloves of garlic (3 for mixture, 3 for frying)
• 4 tablespoons all-purpose flour
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ cup water
• Olive oil for frying

I have tried fancy versions with herbs and different spices, but honestly, this basic version is my favorite. The eggs give richness while the simple seasonings let the natural sweetness of the cabbage shine through.

Kitchen Tools to Grab

Having these items ready makes the whole process much smoother. I learned this the hard way!

For this recipe, grab:

• Large mixing bowl
• Sharp knife and cutting board
• Large frying pan with lid
• Colander
• Measuring spoons
• Spatula
• Paper towels

My old cast iron skillet works magic with these pancakes. The even heat gives them that perfect golden crust that makes everyone think I spent hours in the kitchen.

Choosing the Right Cabbage

Not all cabbage works the same in this recipe, and this made a big difference when I experimented.

Green cabbage is my go-to choice because it holds up well and has a mild flavor that crisps beautifully. Napa cabbage works too but releases more water, so you will need to drain it longer.

If you love okonomiyaki, you might enjoy using Napa cabbage for a slightly softer texture. Red cabbage makes stunning purple pancakes but has a stronger flavor and turns everything a funny blue color when cooked with eggs.

I found that fresher, tighter heads of cabbage yield the best results. If your cabbage has been sitting in the fridge for weeks, the pancakes might not be as flavorful.

Step-by-Step Instructions

Let’s get to the good part—making these crispy fried cabbage pancakes. It’s super easy, and once you get the hang of it, you’ll be whipping them up in no time.

Step 1: Prepare the cabbage

Remove damaged outer leaves. Cut cabbage in half through the core. Slice into thin strips (about ⅛ inch). Chop into shorter pieces if needed.

The first time I made these, I used thick cabbage pieces and they stayed too crunchy. Now I know thinner is better, but not so thin they turn mushy.

Step 2: Pre-cook the cabbage

Place shredded cabbage in a large pan. Add ¼ cup water. Cover and cook on low heat for 7-10 minutes until slightly soft but still has some bite.

Note: I used to skip this step and use raw cabbage. The fritters were okay but pre-cooking makes such a difference in the final texture. Trust me on this one.

Step 3: Drain thoroughly

Transfer cooked cabbage to a colander. Let the water drain off. Press gently with a spoon if still very wet.

Step 4: Make egg mixture

In a large bowl, crack three eggs. Add black pepper, paprika, and salt. Whisk until smooth.

Tip: Sometimes I add a pinch of garlic powder here too, but the basic mix works great.

Step 5: Cook aromatics

Heat olive oil in a pan over medium heat. Fry sliced garlic (3 cloves) for 1-2 minutes until golden. Add diced onion and cook 3-5 minutes until soft and slightly golden.

The smell of this cooking is amazing. My family always wanders into the kitchen at this point asking what smells so good.

Step 6: Combine everything

Add drained cabbage to the egg mixture. Add cooked garlic, onion, and oil from the pan. Sprinkle flour over everything. Mix thoroughly until well combined.

Let the mixture sit for about 5 minutes. I found this helps the pancakes hold together better when frying.

Step 7: Fry the pancakes

Heat ¼ inch of oil in a pan until hot but not smoking. Scoop the cabbage mixture into the hot oil. Flatten with the back of a spoon to about ½ inch thick. Cook for 3-4 minutes per side until golden brown and crispy. Do not crowd the pan – leave space between pancakes.

The first batch always takes more attention. After that, I get into a rhythm and can usually do other kitchen prep while keeping an eye on them.

Step 8: Drain and serve

Remove cooked pancakes to paper towels. Let drain for a minute before serving hot.

I love these with a dollop of plain yogurt or sour cream on top. The cool creaminess against the hot, crispy pancake is just perfect.

Love These? Try Another Crispy Favorite! If you’re into crispy, golden, and totally addictive recipes, you have to check out these homemade hash browns.

Creative Serving Ideas

Over the years, I have discovered some fantastic ways to serve these cabbage pancakes beyond the basic recipe.

For breakfast, I top them with a fried egg with a runny yolk that creates an amazing sauce when broken.

For lunch, they make a great base for smoked salmon and a dollop of dill-seasoned yogurt. At dinner, I sometimes add a spoonful of leftover beef or chicken stew on top for a complete meal.

My neighbor introduced me to serving them with applesauce on the side, which sounds odd but works amazingly well. The sweet-tart flavor complements the savory pancakes perfectly.

Troubleshooting Common Issues

Sometimes things go wrong, even with a simple recipe. Here are fixes for problems I have encountered.

If your cabbage hash browns fall apart while frying, your mixture might be too wet. Mix in another tablespoon of flour, or let the mixture sit longer to absorb moisture.

If they are burning before cooking through, your oil is too hot or pancakes too thick. Lower the heat and flatten them more.

When my sister-in-law tried making these, she complained they were bland. Turns out she forgot to salt the cabbage mixture and underseasoned the eggs. Do not be shy with seasoning – cabbage needs it!

Make-Ahead Tips for Busy Days

I discovered these work well as part of meal prep, which has saved me on hectic weeknights.

You can make the cabbage mixture up to a day ahead and keep it refrigerated. It might release more liquid overnight, so drain again before frying. The fried pancakes freeze surprisingly well. Layer them between parchment paper, freeze, then reheat from frozen in a 375°F oven for about 15 minutes.

One Sunday each month, I make a double batch and freeze them. Having a stash ready for quick meals has been a game-changer for busy evenings.

Storing Leftovers

These pancakes store surprisingly well for a day or two. Let me tell you how I handle extras.

Cool completely before storing in the fridge (up to 3 days). Reheat in a 350°F oven for 10 minutes to crisp them up again. Avoid the microwave which makes them soggy.

My husband actually prefers them the next day. He says the flavors develop overnight, making them even tastier. I am not sure I agree, but they are definitely still good.

Why These Fritters Are Actually Good For You

I feel zero guilt eating these crispy treats. Here is why.

One serving (of 3 total) contains:

• Calories: ~284 kcal
• Carbohydrates: ~30.7 g
• Protein: ~10.5 g
• Fat: ~14.8 g

Cabbage packs vitamin C and fiber, while eggs add protein. The olive oil provides healthy fats. I love that something this tasty can actually be good for me too.

Try These Healthy Recipes Too!

If you loved these crispy cabbage fritters, here are a few more easy and delicious cabbage recipes to try:

• Low-Carb Cabbage Pizza Recipe – Who needs dough when you can make a tasty, guilt-free pizza with cabbage?
• Best Shredded Cabbage Ever – A simple and flavorful way to prepare cabbage, perfect as a side dish or meal prep.
• Crispy Pan-Fried Zucchini Recipe – Light, crunchy, and packed with flavor—this is one of my favorite ways to eat zucchini!

Give them a try and let me know which one becomes your new favorite!