Red cabbage pancakes | Perfect comfort food for the cold days

Red cabbage pancakes | Perfect comfort food for the cold days

Lately, I am really into cabbage, especially red cabbage. It makes any dish super colourful. These red cabbage pancakes are really easy to make and full of nutrients. In addition to vegetables, you can toss all sorts of seafood or meat into your pancakes. My favourite for this dish is octopus. 

These red cabbage pancakes are perfect for the cold days as a snack or a meal. Too much red cabbage? Try this salad with red cabbage and butternut squash.

Health benefits of red cabbage

Red cabbage has a good mix of vitamins and minerals. Has a great dose of vitamin C, making it an antioxidant-rich. In comparison to green cabbage, red cabbage contains 10x more vitamins and many antioxidants which improve eye, teeth, bone and immune health. Red cabbage is also high in fiber, making it easier to digest foods and keep your digestive system healthy. 

Ingredients for +/- 5 pancakes

  • 2 large eggs 
  • 1/2 cup water 
  • 2 tablespoon soy sauce 
  • 1 cup all-purpose flour 
  • 4-5 cups shredded red cabbage
  • 1 carrot 
  • 2 green onions 
  • oil for frying
  • octopus tentacles optional

Dipping Sauce

  • 3 tablespoon soy sauce
  • Dash of sesame oil
  • 1 teaspoon rice vinegar 
  • 1/2 teaspoon brown sugar
  • spring onion


  1. Thinly slice or shred the cabbage until you have 4-5 cups shredded cabbage. Peel the carrot and cut it in long thin strips ( julienne cut), similar to matchsticks. Slice the green onions the same as the the carrots.
  2. Clean the octopus and cut into small pieces. If the pieces are too big it will be difficult to have it cooked.
  3. In a large bowl, whisk together the eggs, water and soy sauce until smooth. Begin whisking in the flour, 1/2 cup at a time, until it forms a thick smooth batter.
  4. Add the cabbage, carrots, octopus and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.Red cabbage pancakes batter
  5. Heat some cooking oil in a non-stick skillet over medium heat. Once hot, 2 big tablespoon of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, make it as thin as possible. Cook the pancake until golden brown on the bottom, then flip and cook until golden brown on the second side. To have it cooked it will take around 5-8 minutes. Add more oil to the skillet as needed as you cook the pancakes.
  6. To prepare the dipping sauce, mix together the soy sauce, sesame oil, rice vinegar, brown sugar and spring onion in a small bowl.

Serve it hot!

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