Published by Best Fitness Routine. Editorial standards · Report a correction. Educational guidance; no individual clinical review is claimed unless a qualified reviewer is named.
About This Healthy Recipe
These cabbage egg pancakes use finely shredded cabbage held together by eggs and a small whole-wheat flour batter. Cook them thinly in batches so the center sets before the outside gets too dark. A cool lemon-yogurt dip accompanies two pancakes per portion.
Eggs are weighed without shells. Flour is a dry weight and cabbage is weighed after trimming, without squeezing away edible liquid.
The 24 g oil is allocated as four 6 g batches. Extra pan oil changes the estimate; use a suitable nonstick pan and moderate heat. For another preparation, see Pea and Mint Fritters with Lemon Yogurt and Quinoa Salad.
Why Readers May Like It
- 1Measured portions, clear cooking guidance and practical doneness checks.
- 2Clear dry, cooked and drained ingredient weights.
- 3Four measured portions with cabbage, sauces and all listed sides included.
Recipe Summary and Estimated Nutrition
Nutrition is estimated from the listed ingredient weights and the specific USDA records or manufacturer references linked below. Weights labeled dry, raw, cooked or drained must be matched to that state.
4 servings
One serving is one quarter of the base batch. Values are estimates rather than laboratory analysis.
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Brands, drained weights, substitutions and final serving sizes can change these values.
Ingredient-by-Ingredient Nutrition Breakdown
Gram weights are the calculation basis; household measures are approximate. The table includes all listed oil, sauce and toppings. All measured oil, sauces and sides are included. Discarded soaking, pressing or cooking water is not counted as consumed food.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Green cabbage, raw, core removed, very finely shredded | about 7 cups loose | 600 g | 150 kcal | 7.7 g | 34.8 g | 0.6 g |
| Whole eggs, raw, shells removed | about 6 large eggs | 300 g | 429 kcal | 37.7 g | 2.2 g | 28.5 g |
| Whole-wheat flour, dry | about 1 cup | 120 g | 408 kcal | 15.9 g | 86.4 g | 3 g |
| Water for the batter | about 1/3 cup plus 1 tablespoon | 100 g | 0 kcal | 0 g | 0 g | 0 g |
| Scallions, raw, trimmed and finely sliced | about 6 medium | 60 g | 19 kcal | 1.1 g | 4.4 g | 0.1 g |
| Olive oil, divided into four 6 g batches | about 1 3/4 tablespoons | 24 g | 212 kcal | 0 g | 0 g | 24 g |
| Plain nonfat Greek yogurt, chilled | about 1 cup | 240 g | 142 kcal | 24.5 g | 8.6 g | 0.9 g |
| Fresh lemon juice | about 1 tablespoon plus 1 teaspoon | 20 g | 4 kcal | 0.1 g | 1.4 g | 0 g |
| Ground black pepper | about 1/2 teaspoon | 1 g | 3 kcal | 0.1 g | 0.6 g | 0 g |
| Table salt for the batter | about 1/3 teaspoon | 2 g | 0 kcal | 0 g | 0 g | 0 g |
| Full recipe estimate | 4 servings | — | 1367 kcal | 87.1 g | 138.4 g | 57.1 g |
How This Nutrition Estimate Was Prepared
- Match each listed ingredient to its linked food record or stated label reference.
- Multiply the per-100-g values by the listed gram weight and add the unrounded ingredient values.
- Divide the full calculation by four servings, then round for the cards.
- Recalculate if you change the ingredient brand, amount or serving yield.
Ingredient cells are rounded independently. The footer sums displayed cells; per-serving cards use the unrounded calculation, so small rounding differences are expected. Final cooking yield and brands can change the estimate.
Ingredients
Measured ingredients
Step-by-Step Preparation
As an Amazon Associate we earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
Equipment
- Large nonstick skillet (paid link)
- Wide spatula (paid link)
- Thin-probe food thermometer (paid link)
- Digital kitchen scale (paid link)
- Chef knife and cutting board (paid link)
- Mixing bowls (paid link)
- Measuring spoons (paid link)
Before You Start
Eggs are weighed without shells. Flour is a dry weight and cabbage is weighed after trimming, without squeezing away edible liquid.
Allow about 65 minutes for preparation, cooking all batches and any stated resting. Some tasks overlap; doneness checks take priority over the clock. Measure the listed oil before cooking and keep the sides within the stated four portions. Use the raw, dry, cooked or drained state specified for each ingredient.
Slice cabbage and scallions
8 minutesWash and dry the vegetables. Remove cabbage core and shred the leaves very finely, about 1–2 mm wide, then shorten long ribbons to a few centimeters. Weigh 600 g after trimming. Slice all scallions. Large coarse strips prevent a thin pancake from holding together. A digital kitchen scale (paid link) helps keep the measured quantities consistent.
Make the cold dip first
2 minutesMix Greek yogurt and all lemon juice in a clean small bowl (paid link). Cover and refrigerate at 40°F / 4°C or below. Keep this bowl and its spoon away from raw egg batter; the dip does not enter the frying pan.
Whisk the batter
4 minutesCrack eggs into a large bowl and weigh 300 g without shells. Whisk with 100 g water, measured salt and pepper. Whisk in all flour until evenly moistened. Raw flour and raw eggs are not safe to taste; judge seasoning only after a cooked pancake is ready.
Fold and portion
3 minutesFold cabbage and scallions through batter until every ribbon is coated. Divide the mixture by weight into eight equal portions, stirring before each scoop because egg settles. The mixture should be vegetable-heavy, not a loose pool of egg. Do not add uncounted flour to make a stiff dough.
Cook the first two pancakes
3–4 minutes per first sideHeat a large nonstick skillet over medium heat with 6 g oil. Add two batter portions with space between them and flatten each to roughly 12–14 cm wide and no more than 1 cm thick. Cook about 3–4 minutes on the first side, reducing heat if it browns too quickly.
Turn and check the centers
3–4 minutes per second side plus checksSupport each with a wide spatula and turn. Cook another 3–4 minutes until the center is set and cabbage tender. Insert a thin food thermometer sideways into the center: the egg dish must reach 160°F / 71°C. A brown crust does not prove the center is cooked.
Repeat for eight pancakes
Allow 30–40 minutes total across four batches and checksCook the other six in three more batches of two, using 6 g oil per batch. Stir batter before portioning each time and wash tools that contacted raw batter before using them for finished food. If holding cooked pancakes briefly, use a warm oven and keep them at 140°F / 60°C or above.
Serve with the measured dip
2 minutesServe two pancakes with one quarter of the yogurt dip per person. Include all eight pancakes and all dip in four portions. Extra cheese, sweet sauces or toppings are not included. The cook allowance covers four batches; a smaller pan takes longer, so use the temperature check rather than rushing.
How to Know It Is Ready
Every pancake reaches 160°F / 71°C in its center, with no runny egg or raw batter.
Thin lightly browned pancakes with tender cabbage and a fully set egg-flour center; cool smooth dip.
One quarter of the complete recipe, including all listed sides, oil, dressing and sauce.
What This Meal Provides and What to Consider
Meal Balance
- The measured batch supplies about 21.7 g protein per serving.
- Cabbage, the listed protein or legumes, accompaniments and measured cooking oil are included in the portion.
Things to Consider
- Contains egg, wheat and milk. Check flour, yogurt and other packaged ingredients for additional allergens.
- Energy, sodium and saturated fat still depend on ingredients and portion size. This meal does not guarantee a particular fitness or health result.
Who May Enjoy This Recipe?
Cabbage meal planning
Home cooks looking for a measured vegetarian lunch or dinner.
Home cooking
The 24 g oil is allocated as four 6 g batches. Extra pan oil changes the estimate; use a suitable nonstick pan and moderate heat.
Measured portions
People who want to understand how ingredient weights relate to a four-serving batch.
How to Adjust the Meal
Smaller appetite
Serve a smaller portion and save the rest safely. Recalculate nutrition for the portion you actually eat.
Larger appetite
Choose an appropriate larger portion or accompaniment and include those ingredients in the meal calculation.
Protein adjustments
If changing the main ingredients or listed sides, use its product label and recalculate. The amount can also change texture and cooking requirements.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- A dairy-free unsweetened yogurt can change the dip if appropriate for you, with label-based recalculation. Do not replace eggs or flour gram-for-gram without developing an appropriate binder and cooking method.
- Changing the protein, cabbage cut or accompaniment changes cooking time, texture and nutrition. Follow safe handling and doneness guidance for the replacement and recalculate the estimate.
Allergen Information
Contains egg, wheat and milk. Check flour, yogurt and other packaged ingredients for additional allergens.
Check packaged ingredient labels for the allergens relevant to you. A substitution changes both the recipe and the calculation.
Storage and Meal Preparation
Refrigerate perishable food within 2 hours, or within 1 hour when surroundings exceed 90°F / 32°C. Use shallow containers and a refrigerator at 40°F / 4°C or colder. Follow the component-specific storage limits below; rice has a shorter storage window where specified. Reheat hot leftovers to 165°F / 74°C.
Keeping This Cabbage Meal
Cool fully cooked pancakes promptly in shallow containers and refrigerate within 2 hours, or within 1 hour above 90°F / 32°C, at 40°F / 4°C or below. Keep yogurt dip separate. Use both within 3 days or an earlier yogurt use-by date. Freeze cooled pancakes separated by food-safe paper for up to 1 month for best texture; do not freeze the dip.
Reheating the Meal
Reheat pancakes in a moderate oven or skillet until 165°F / 74°C in the centers, turning if needed. Thaw frozen pancakes in the refrigerator before reheating, or allow extra oven time and check the centers. Keep the yogurt dip chilled and add after heating.
Follow USDA leftovers guidance. For another meal idea, browse Tuna and Cabbage Salad with Lemon Yogurt and Toast.
Frequently Asked Questions
Coarse cabbage, a thick pancake or turning too early can cause breakage. Slice finely, flatten to 1 cm or less and wait for the bottom to set before turning.
That needs a different tested-through method and timing. This recipe describes small pan-cooked pancakes; do not assume the same minutes cook a thick casserole safely.
Cook through first, then chill promptly in shallow containers with dip separate. Reheat pancakes to 165°F / 74°C; do not save a partially cooked center for later finishing.
Use the serving controls to scale gram quantities and serving count. Use additional trays or cook more batches; cooking time does not simply double. Household notes describe the base four-serving recipe.
Nutrition Sources and Recipe Notes
These values are planning estimates, not individualized nutrition advice. Use labels for your exact products when precision is important. The recipe has not been kitchen-tested and the image is a generated illustration of the intended dish.
Nutrition Data Sources
See our Nutrition Calculation Methodology for weights, rounding and substitutions.
Food Safety Reference
Useful Tools for This Recipe
As an Amazon Associate we earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
These tools fit the preparation above. Use suitable equipment you already own, or compare options if you need an item.
Large nonstick skillet
Fits two thin pancakes without overlap.
Compare on Amazon → (paid link)Paid link · opens in a new tabWide spatula
Supports the delicate pancake when flipping.
Compare on Amazon → (paid link)Paid link · opens in a new tabThin-probe food thermometer
Checks egg centers and reheated pancakes.
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