Cabbage Potato Pancakes

Made with a few basic ingredients, Cabbage Potato Pancakes are crispy on the outside and tender on the inside. They're fantastic for brunch, lunch, or dinner as a side or appetizer.

Cabbage is an extremely popular vegetable, and one of the reasons for this is that it can be prepared in dozens of different delicious ways.

Cold or hot, in salads or stews, slow-cooked, quickly sautéed, or filled with stuffings, the possibilities are endless.

These pancakes are often also called cabbage fritters or cabbage latkes. They are not to be confused with the Japanese Okonomiyaki Pancake, which also features cabbage. That one is quite different, and it's packed with lots of delicious Asian ingredients.

This recipe on the other hand requires just a few basic ingredients and a food processor.

(You can make it without a food processor, grating and/or slicing everything by hand, but it will take a lot more time, and they might not stick together as well.)

Ingredient Notes

• green cabbage - I use a standard green cabbage for this recipe. You can also use Napa or Savoy cabbage. Choose cabbage heads that are firm and heavy.
• onion - Always choose onions that are heavy for their size.
• Russet potato - Russet potatoes are best here because of their high starch content. The grated potato helps hold everything together.
• eggs - The eggs also help bind the mixture together when the pancakes are cooking.
• breadcrumbs - Use any breadcrumbs you like, as long as they aren't seasoned. 

How to Make Them

- Set up your food processor with the grater attachment.

- Peel and cut the onion into chunks that will easily fit into the lid opening of the processor, and then grate the onion. Keep the onion in the processor bowl.

- Without separating the leaves, keeping the head of cabbage as intact as possible, cut it into large chunks that will easily fit into the food processor. Then grate about half of it onto the grated onion. Pour all of this into a very large bowl, and then grate the remaining half of cabbage, and add it to the bowl.

- Peel the potatoes and cut them into pieces that will easily fit into your food processor. Grate them, and add them to the bowl. Place the bowl next to your sink.

- Get another large bowl and place it next to the bowl with the mixture. Use your hands to squeeze handfuls of the grated potatoes, cabbage, and onion as firmly as possible to remove any extra liquid. As you do this, add it to the clean bowl. (A lot of liquid will be squeezed out!)

Recipe tip: Do not skip removing the excess liquid. The less liquid in these ingredients, the crispier your pancakes will be, and the better they'll hold together.

- Add the eggs, breadcrumbs, salt and pepper to the cabbage mixture and mix until everything is evenly combined.

*Pro Tip* As with any savory pancake, it's a good idea to do a "seasoning test" before making all of them. Do this by heating a bit of oil in a skillet, and once it's hot, place a very small amount (1 teaspoon or so) of the mixture in the pan. Sauté until it's golden brown, about 30 seconds per side. Now taste. Does it need more salt and pepper? Adjust the seasonings to taste if necessary.

- Generously coat a large sauté pan with olive oil, and place it over medium-high heat.

- Using a ⅛ cup measure or your hands, collect about 2 tablespoons of the cabbage mixture and "wring it out" again. (Yes, a second time, even with the egg mixed in.) Place these small bundles in the hot skillet as you go, and gently flatten them with a flat-bottomed spatula - they should be about ¼ inch thick. There should be a couple of inches between them. Cook until they're golden brown, about 3 minutes per side.

Recipe Tip: ⅛ cup is a great, manageable size for the pancakes that works really well. The larger you make them, the more fragile they will be.

Recipe tip: It's important that the skillet be very hot before you add the cabbage mixture. You should hear a sizzling sound when it hits the pan. If the pan isn't hot enough, they won't crisp and become golden.

- Place them on a cooling rack or paper towel-lined sheet pan as you remove them from the skillet.

- Continue this process, using more of the oil if necessary, until you've used the entire mixture. Serve warm or hot.

Variations

• Spicy version. Add about 2 teaspoons of chili paste to the mixture. (This is a suggested amount, but you can add as much or as little as you'd like.)
• Gluten-free version. Use gluten-free breadcrumbs. (To make your own, toast gluten-free sandwich bread and blend it in a food processor to make crumbs.)
• You can mix finely chopped fresh herbs right into the cabbage mixture for added flavor. Fresh dill is my top pick, though most fresh herbs will be tasty.
• Add bacon! Add about ½ cup cooked, crumbled bacon bits to the mixture.

Serving Suggestions

These pancakes are very versatile and pair well with both savory and sweet toppings.

• For a sweet topping, much like potato pancakes, they’re fantastic with my mom’s Ginger Applesauce.
• For brunch, you can top them with smoked salmon, fresh herbs, or even a fried egg.
• They're great as a side dish to accompany all sorts of fish, chicken, and meat dishes. I especially love them with Baked Salmon with Chimichurri and Lemon Roasted Chicken.
• The cabbage pancakes are also excellent alongside roasted vegetables or green salads. Below are a few ideas:

• Charred Broccoli
• Grilled Scallions
• Roasted Vegetables with Cumin
• Peach Avocado and Zucchini Salad
• Cucumber Avocado and Grapefruit Salad

Making Them Ahead and Storage

While I do think the Potato Cabbage Pancakes are best when served as close to frying time as possible, they can also be made ahead and stored easily.

• Once they're completely cooled, refrigerate them in an airtight container for up to 3–4 days.
• To freeze, place them in a single layer on a baking sheet or plate until they're solid, then transfer them to a Ziploc freezer bag or airtight container for up to 2 months.
• They should be reheated in a 400℉ oven to bring back their crispiness.

More Must-Try Cabbage Recipes

I hope you love these as much as my family and I do!