A Little Story Before We Get to the Pancakes…

If you’ve ever opened up your fridge and found a half-head of cabbage staring back, silently judging you for buying it with grand plans (which never happened), you are among friends here. It reminds me of my uni days—tiny kitchen, bigger ambitions, and the recurring mystery of what to eat for dinner that wasn’t just toast. Enter: Crispy Cabbage Pancakes. First time I made these, I managed to burn one side and undercook the other, but the kitchen still smelled amazing. I guess my pancake flipping technique needed some practice—still does, to be honest.

Why You’ll Love This (According to My Family…)

I make these when I want something hot and crispy but don’t feel like spending all day at the stove. My sister asks for these whenever she pops round (especially if I’m already cooking something, the smell is a magnet). They’re magic for using up that last lonely carrot, and honestly, they taste even better cold out of the fridge the next day (if they last, which in my house is rare!). I’ve even snuck extra veggies in—no one notices. Okay, except maybe that one time I tried zucchini, more on that later.

Here’s What You’ll Need

About 3 cups thinly sliced green cabbage (sometimes I use red if that’s what’s rolling around in the crisper, works just fine)
1 medium carrot, grated (optional, but I like a bit of color—my gran always left it out, though)
2 spring onions, chopped (regular onion will do in a pinch, just use a bit less)
2 large eggs
3/4 cup plain flour (I’ve done half whole wheat and it’s all good)
1/4 cup water (sometimes a splash more if the batter looks too thick)
1 teaspoon soy sauce (or tamari if you want gluten free)
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil, for frying (sunflower, canola—honestly, whatever’s not olive oil)

Let’s Make These Crispy Cabbage Beauties

First, grab a big-ish bowl and toss in your sliced cabbage, grated carrot, and the spring onions. Give it a quick mix using your hands—go on, it’s faster (and messier, but you can wash up after!)
Mix up your wet ingredients: In a separate small bowl, whisk together the eggs, water, and soy sauce. I sometimes just use a cup because I don’t want to wash extra bowls; do what makes you happy.
Sprinkle the flour, salt, and pepper over your veggies. Pour in the egg mixture. Now, mix it all together with a spoon or your hands. At this point, I usually second guess myself—is it too dry? Too clumpy? Just keep mixing. If things seem stiff, a splash of water helps loosen the batter. (It’ll look a bit weird. That’s normal!)
Heat a generous glug of vegetable oil in a big frying pan over medium heat. Not smoking hot, but if you flick a tiny bit of batter in, it should sizzle. Scoop out small mounds (about 1/4 cup each), flattening gently to pancake shape. Don’t crowd the pan.
Cook for 3–4 minutes, then flip. If the flipping part goes sideways, just nudge the bits back together—no one notices in the end. Cook another 2–3 minutes until golden and crispy.
Drain on paper towels. Or an old tea towel, if you’re out of paper. Honestly, I forget this step half the time; still good.
Serve hot, or cold, with your choice of dipping sauce (soy sauce + a dash of vinegar is my lazy go-to).

Notes Form the Kitchen

If you shred your cabbage really fine, everything sticks together better (but don’t stress, rustic is good!)
One time I left the pancake batter to sit for ages, and the veggies let out a bit too much water. So if you get distracted scrolling your phone like I do, maybe give the batter a quick stir before frying.
If the pancakes break apart, it’s usually because there’s too much veggie and not enough batter. Add a bit more flour or egg, and you’re back in business.

Experimenting: Variations I’ve Actually Tried

Sweetcorn is lovely mixed in. Cheddar? Surprisingly delicious. Zucchini though—unless you squeeze all the moisture out, you end up with soggy pancakes. Still edible, but, not my proudest moment.
Korean-style? Add a spoonful of kimchi and a little sesame oil. Adds a proper kick.
I once tried these with chickpea flour, and they were a bit too dense for my liking. Maybe I didn’t get the ratios right.

Stuff You’ll (Possibly) Need

A big frying pan (or a griddle if you’ve got one—pan works just as well in my book)
A spatula. If you’re in a pinch, two forks will do the job, though you have to be a bit careful or you’ll have cabbage everywhere.
Mixing bowls. Or just reuse one and wash it out in between because, who needs more dishes?

If You Miraculously Have Leftovers…

Pop them in an airtight box and stick in the fridge; they’ll stay pretty crispy for a day, maybe two. I think they taste even better cold, but don’t quote me on that. Honestly, rarely happens that there’s any left—people just seem to wander in and nibble until the plate’s empty.

How I Love to Serve These

They’re fab with sweet chili sauce, soy and vinegar, or just a squirt of sriracha. Sometimes I make a little salad on the side if I’m trying to pretend I’ve got my life together. My uncle bizarrely puts ketchup on them—no comment.

Pro Tips I’ve Learned the Hard Way

Don’t rush the flipping. I once tried turning them too soon, and just ended up with cabbage, well… everywhere.
If your heat’s too high, they go brown outside but stay raw inside. Not great. Low and steady wins the race, apparently.
Don’t walk away to check your phone mid-fry. I do it, regret it, then do it again.

Questions I Actually Get Asked…

Can I make these vegan?: Yup! Swap in flax eggs (1 tbsp ground flax plus 3 tbsp water per egg, rest 10 min). They’re slightly softer but still yummy.
What’s the best way to slice cabbage?: A sharp knife, honestly—mandolins scare me, but if you’ve got one and more nerve than me, go for it.
Help, my pancakes are sticking!: Add a bit more oil and make sure the pan’s hot enough. Give it another go, and don’t worry—it happens to everyone (me included!).
Can I freeze them?: Frankly, I’ve never had enough left to try, but I reckon you could. Layer with parchment, then reheat in a hot pan to crisp up.

That’s it! Go make these and tell me how they turned out (unless they’re terrible, then maybe don’t tell me!).

Crispy Cabbage Pancakes