When the fridge looks a little too minimalist and breakfast still has to happen, cabbage plus eggs quietly save the day. This skillet-size cabbage pancake skips flour and breading, fries up golden, and delivers real crunch without much effort.
What you need
Green/white cabbage 300 g, eggs 2, salt and pepper to taste, and a little vegetable oil for frying.
How to make it
- Finely shred the cabbage, then massage it lightly with your hands so it releases a bit of juice and softens.
- In a bowl, mix the cabbage with the eggs, salt, and pepper. You want the mixture evenly moistened, not runny.
- Heat a skillet with a thin film of oil over medium heat. Spoon in the cabbage mixture and spread it into an even round with a spoon or spatula.
- Cover and cook for 5–7 minutes, until the bottom turns nicely browned.
- Flip carefully — a wide spatula or even a plate helps — and cook uncovered for another 3–4 minutes.
Serve it as is, or add a dollop of sour cream and a handful of chopped herbs. It stands on its own just fine.
My take and a flipping tip
I test-drove this on a morning when an omelet or porridge felt like a project. The pancake came out compact and sturdy, with a crisp crust and a soft, cabbagey middle — and it tasted far from bland. Flipping insurance: before you commit, run a spatula around the edges and gently lift to peek. If the underside has browned evenly, the whole thing slides and flips in one piece instead of tearing.