Cabbage Cakes Recipe -
Cabbage Cakes Recipe
  • READY IN 30 mins

Cabbage Cakes

Recipe by  

"Light and fluffy pancakes with lots of soft cabbage and onions that goes perfectly with a little dollop of sour cream on top and an onion-rhubarb relish on the side."

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Ingredients Edit and Save

Original recipe makes 15 cakes Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Heat the olive oil in a large skillet over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes. Season with pepper, and set pan aside to cool.
  2. Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients. Pour the wet mixture into the well, then stir until well combined. Fold the cooled cabbage and onions into the pancake batter.
  3. Heat a large skillet over medium heat, and butter or oil if necessary. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2010

THis is a great recipe but do yourself a favor and just use a premixed pancake recipe, in my opinion it works just as well and it takes that much less time to prepare. Also I ate this like I would eat a potato pancake, prepared with bacon, onions and with sour cream. Delicious will for sure make again!

Most Helpful Critical Review
Jan 04, 2010

As the previous reviews states these are bland. I added white pepper, garlic salt and ginger. Didn't help much.


30 Ratings

Nov 22, 2010

Great comfort food! I was making this with whole wheat flour, and found that I did not have an egg, so went ahead anyway! I added 1 T. prepared mustard and 2 tsp. caraway seeds because other people in reviews said it needed something. This tastes like something that I would have had at my grandmother's! I'll be making it again!

Mar 23, 2009

When Erin mentioned it being a little bland, I added some Caraway seed. Always works well with cabbage. Old East European touch.

Mar 16, 2009

A great way to use up some extra cabbage- my husband and I definitely enjoyed them. They were a tad bland though, so I think I will add some garlic powder or something to give them a little spice next time. I did appreciate the healthiness, and even used half the amount of vegetable oil, and served with fat free sour cream.

Mar 03, 2011

I made these with red cabbage, and I also added about a teaspoon of caraway seed to the cabbage in the skillet. There were absolutely delicious. They simply need some salt.

Jan 06, 2011

I added caraway seeds as recomended, subbed lowfat cottage cheese for yogurt, doubled the eggs, and used 1/2 whole wheat and 1/2 rye bread crumbs. Really good. Kiddo is taking a few for her lunch today.

Mar 23, 2011

This recipe looked interesting so I gave it a try and was pleasantly surprised. I skipped the cabbage & onion ingredients and substituted about one cup of leftover cabbage, carrots and onions from St. Patrick's day corned beef and cabbage. Drained the vegetables well, ran a knife through them for a rough chop and then folded them into the batter. Check seasoning based on the saltiness of the cooked vegetables. These cooked up very light and fluffy. This was a great way to use up a small amount of leftover veggies. The batter was VERY easy to make and turned out lighter than boxed mixes. This is a keeper that can be adapted to please individual tastes.


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  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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