Cabbage Pancakes with Dill Sauce
Crispy on the outside and soft on the inside, these cabbage pancakes make a quick meal. Top with a yogurt sauce that brings it all together.
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Servings: 4
Ingredients
Pancakes
- 4 eggs
- ½ cup all-purpose flour
- 2 cups cabbage, shredded
- 1 carrot, small
- 2 green onions, thinly sliced
- ½ cup cheese, shredded optional
- 1 teaspoon canola oil
Yogurt Sauce
- ½ cup plain yogurt Greek or regular
- 1 Tablespoon dried dill
- 2 Tablespoons lemon juice
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Wash hands with warm, soapy water for 20 seconds.
- Wash and prepare vegetables. Set aside.
- Whisk eggs. Add flour and mix until it resembles a loose batter. If the batter is thick and does not easily run off a spoon, add ¼ cup of water.
- Add the vegetables and mix together until vegetables are coated. Add cheese, if using.
- In a medium skillet, heat oil on medium heat. Reduce to medium-low.
- Once skillet is hot, add ½ cup of cabbage mixture in a mound. Cover skillet and cook for 3-5 minutes, until bottom begins to brown.
- Carefully flip and cook for another 3-5 minutes until both sides are brown and center is cooked through.
- Repeat with remaining mixture to make 4-6 pancakes.
- Top with yogurt sauce.