These easy cabbage pancakes are crispy on the outside, tender on the inside, and made with simple, budget-friendly ingredients. They're a delicious way to turn everyday cabbage into a quick lunch, light dinner, or savory snack.

Ready in just 20 minutes, these golden cabbage fritters are easy to make in a frying pan or air fryer. Serve them warm with your favorite dipping sauce for a simple, satisfying meal the whole family will love.

I love a recipe that lets you dump ingredients into a bowl and magically create something delicious… 😋 👊🏽

Jump to:

• ❤️ Why You'll Love These Cabbage Pancakes
• Ingredients for Cabbage Pancakes
• 👩🏻‍🍳 How to Make Cabbage Pancakes
• 😋 What to Serve With Cabbage Pancakes
• ❓FAQS

Ingredients for Cabbage Pancakes

• White cabbage: Finely shredded cabbage is the star of these pancakes. Cut it into thin strips so it cooks evenly and becomes tender.
• Eggs: Help bind the ingredients together and keep the pancakes from falling apart.
• Mayonnaise: Adds moisture and richness, keeping the inside tender.
• All-purpose flour: Holds everything together and helps create a crispy exterior.
• Baking powder: Gives the pancakes a slightly lighter texture.
• Salt and black pepper: Simple seasonings that bring out the flavor of the cabbage.
• Oil: For frying the pancakes until beautifully golden and crispy.
• Optional add-ins: Try sesame seeds, shredded cheese, or finely chopped spring onions. A drizzle of tonkatsu sauce is delicious for serving.

👩🏻‍🍳 How to Make Cabbage Pancakes

Note: Scroll down to the printable recipe card for the full ingredient measurements and instructions.

1. Prepare the Cabbage

Finely shred the cabbage into thin strips so it cooks evenly and becomes tender. If the cabbage feels particularly wet, gently squeeze out any excess moisture before mixing it into the batter. This helps your cabbage pancakes turn golden and crispy rather than soggy.

2. Make the Cabbage Pancake Batter

In a large mixing bowl, whisk together the eggs, mayonnaise, baking powder, salt, and black pepper. Add the all-purpose flour and mix until smooth.

Fold in the finely shredded cabbage, making sure it's evenly coated in the batter. The mixture should be thick, with plenty of cabbage and just enough batter to hold everything together.

Tip: If the mixture seems too wet, add a little extra flour, one teaspoon at a time.

3. Fry the Cabbage Pancakes

Heat the pan

Heat a little oil in a large non-stick frying pan over medium heat. Allow the oil to warm up before adding the cabbage mixture.

Add the batter

Scoop portions of the cabbage mixture into the pan and gently flatten each pancake with a spatula. Keep them fairly thin so the cabbage cooks evenly and the edges become crispy.

Cook until golden

Fry for 3–4 minutes on the first side, until the edges are set and the bottom is golden brown and crispy. Avoid flipping too early, as the pancakes may fall apart.

Flip carefully

Using a spatula, gently flip each pancake and cook for another 2–3 minutes until golden brown on both sides and cooked through.

Tip: Avoid overcrowding the pan. Cooking in batches gives your cabbage pancakes enough room to develop deliciously crispy edges.

❓FAQS

Print