Cabbage Potato Pancakes Recipe

Several crisped, golden-brown cabbage potato pancakes on a wire cooling rack.

5 from 1 vote

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

Makes about 3 dozen pancakes / serving size: about 3

Prep Time1

Total Time1

Course: Appetizer, Side Dish

Cuisine: American

Keyword: best potato sides, vegetarian comfort foods

Servings:

Calories: 142kcal

Author: Valentina K. Wein

Ingredients

¾ pound Russet potatoes
6 ounces yellow onion (approx. ½ large onion)
2 pounds green cabbage
1 cup breadcrumbs
3 large eggs
1¼ teaspoons Kosher salt
½ teaspoon ground black pepper
olive oil for the pan

Instructions

Grate onion, cabbage and potato. 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.
Drain. 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, and it's important to do this to achieve crispy pancakes that don't fall apart.)
Mix. Add the eggs, breadcrumbs, salt and pepper to the cabbage mixture and mix until everything is evenly combined.
Test the batter. As with any savory pancake I make, here too, it's important to do a "seasoning test" before making all of them. Do this by heating a bit of the 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, about 30 seconds per side. Now taste. Does it need more salt and pepper? Adjust the seasonings to taste if necessary.
Cook. 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.
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.
Serve warm or hot.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition