Nutritious and Satisfying ‘Cabbage and Potato Pancake’
Nutritious and Satisfying ‘Cabbage and Potato Pancake’
Achieve Health and Flavor! A Diet-Friendly ‘Cabbage and Potato Pancake’ Recipe
This delicious pancake is easy for anyone to make, using abundant cabbage and fluffy potatoes. It’s crispy on the outside and tender on the inside, making it a satisfying meal. It’s also a healthy option you can enjoy guilt-free, especially when dieting. Create a wonderful dish with simple ingredients!
Main Ingredients- Cabbage 300g (about 1/4 head)
- Potato 1 (medium size)
- Eggs 2
- Salt 1/2 tsp
- Pepper, a pinch (a few dashes)
Cooking Instructions
Step 1
First, prepare 1/4 of a head of cabbage. (Tip: To shred it even thinner, it’s convenient to cut the cabbage in half and then cut it once more.)
Step 2
Shred the prepared cabbage as thinly as possible. Shredding it thinly makes the texture more tender. Rinse the shredded cabbage thoroughly in water with a little vinegar to maintain its crispness.
Step 3
In a bowl with the thoroughly washed and well-drained cabbage, crack in 2 eggs. Grate 1 potato finely and add it to the mixture. Season with 1/2 tsp of salt and a pinch of pepper to your taste.
Step 4
Mix all the ingredients thoroughly to create the batter. (Tip: You can make a delicious cabbage pancake with just cabbage and eggs, without the potato. Feel free to adjust the amount of potato or omit it according to your preference.)
Step 5
Pour the batter into a lightly oiled frying pan preheated over medium heat. Use a spoon or spatula to spread it out into your desired size and thickness. Cook until the first side is golden brown and set.
Step 6
Once the edges of the pancake start to lift, carefully flip it with a spatula to cook the other side until it’s golden brown, just like the first. When both sides are beautifully golden, it’s ready to serve. It tastes best when enjoyed warm.
