Cabbage Cakes

Cabbage Cakes

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"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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30 m servings 142 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.


  1. 30 Ratings

Most helpful positive review

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 wo...

Most helpful critical review

I liked these but my 4yo did not. I did add a little salt and pepper to the cabbage as it was sauteing. Served with sour cream and bacon as another reviewer suggested. These had a bit of an af...

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 wo...

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 p...

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

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 spi...

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.

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 lunc...

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 fr...

I love this new way to feed cabbage to my kids! They are good all by themselves. Here is what I made different: used 1/2c of whole rye flour, 2tsp caraway seeds and some granulated onion, greek ...

Yummy!!!! Made these for breakfast this morning using caraway seed and cottage cheese. I can't wait to experiment with different spices to change up this already excellent recipe.

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