Best 3 Cabbage Cakes Recipes

Cabbage cakes are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are also relatively easy to make, and can be tailored to your own taste preferences. Whether you like them crispy or soft, spicy or mild, there is a cabbage cake recipe out there for you. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. So grab a head of cabbage and get started!

Here are our top 3 tried and tested recipes!

CABBAGE CAKES

Cabbage Cakes image

A simple tasty side dish. This was from Allrecipes by MRSPINK. Will write as written on their site, but I used sour cream instead of plain yogurt. I also used self-rising flour, so I did not have to add the baking powder or baking soda. I forgot how many it made and I did not time, so those listed are a guess.

Provided by Toni in Colorado

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1/2 head cabbage (small, cored and sliced thin)
1 onion, thinly sliced
pepper, to taste
1 1/3 cups yogurt, plain
2/3 cup milk
1/4 cup vegetable oil
2 eggs
2 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
butter (optional)

Steps:

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.
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.
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.

CABBAGE AND POTATO CAKES

Cabbage and Potato Cakes image

Make and share this Cabbage and Potato Cakes recipe from Food.com.

Provided by Evie3234

Categories Vegetable

Time 10m

Yield 4 'cakes', 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup cooked shredded cabbage
1/2 cup roughly cooked mashed potato
1 finely chopped spring onion
2 lightly beaten eggs
salt and pepper
oil (for frying)

Steps:

Heat oil in frying pan.
Combine remainding ingredients together in bowl.
Cook spoonfuls of the mixture in the hot oil for about 2 minutes each side or until golden.
Drain on paper towels.
Serve hot.

CABBAGE CAKES

Cabbage Cakes image

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.

Provided by MRSPINK

Categories Side Dish Vegetables

Time 30m

Yield 15

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
½ small head cabbage, cored and sliced thin
1 onion, thinly sliced
black pepper to taste
1 ⅓ cups plain yogurt
⅔ cup milk
¼ cup vegetable oil
2 eggs
2 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon butter

Steps:

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.
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.
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.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 17.3 g, Cholesterol 27.7 mg, Fat 6.2 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.5 g, Sodium 249.8 mg, Sugar 3.2 g

Tips:

To make the cabbage cakes more flavorful, use a variety of vegetables, such as carrots, celery, and onions.
If you don't have self-rising flour, you can make your own by adding 1 teaspoon of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.
Be sure to drain the cabbage well before adding it to the batter. This will help to prevent the cakes from being too wet.
If you want crispy cabbage cakes, cook them over medium-high heat. If you want them to be more tender, cook them over medium heat.
Serve the cabbage cakes with your favorite dipping sauce, such as ketchup, mustard, or ranch dressing.

Conclusion:

Cabbage cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover cabbage. With a few simple ingredients, you can make a batch of cabbage cakes that the whole family will love. So next time you're looking for a quick and easy meal, give cabbage cakes a try!

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