Cabbage Pancakes


  • 2 cups chopped blanched green cabbage
  • 1 cup all-purpose flour
  • 1/2 cup rice flour or corn starch
  • 6 scallions, finely chopped, or red onion
  • 1 egg, lightly beaten
  • 1/4 cup grated cold butter
  • 1 tbs fresh thyme
  • 1 cup ice water
  • 10 1/2 tbsp. canola oil
  • Kosher salt, to taste


Yield: 6


  1. Combine cabbage, flour, rice flour, scallions, egg, and 1 cup ice-cold water in a bowl; whisk to combine. Set aside to let rest for 10 minutes.
  2. Working in batches, heat 1 1/2 tbsp oil in a 12″ non-stick skillet over medium-high heat; scoop four 2-tbsp portions of batter into skillet; flatten each portion with the back of a spoon. Cook until edges crisp, about 2 minutes. Flip pancakes; cook until set, about 2 minutes. Transfer pancakes to paper towels and wipe out skillet after each batch. Serve sprinkled with salt.


  1. Freeze leftovers for a healthy meal later.
  2. Don’t be intimidated by the list of ingredients. If you are missing something, that is ok. Use whatever vegetables and ingredients are seasonal, fresh, and that you have on hand.
  3. This was an extremely popular lunch item. We served it with sausage and cabbage stew & rice. Part of cabbage month at The Stop. Yum cabbage!
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