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White cabbage pancakes

Another great yum-yum at our home. This time delicious pancakes of white cabbage-celery-carrot combination, loaded with garlic and seasoned with Greek mix and soy sauce. Really a delicious meal. With mashed potato puree with leek, it tastes like vegetable meatballs. This will even overcome stale white cabbage haters.

Preparation time 10 minutes .. Baking 30 minutes .. Durability 5 days in the fridge; 6 months in deep-frees


  • 1 big white cabbage
  • 6-7 cloves garlic
  • 3 big carrots
  • 2-3 stalks celery
  • 5-6 Tbsp flour (or gluten free alternative)
  • 4 eggs
  • green part from 8 scallions
  • 3 Tbsp soy sauce
  • 2 Tbsp oregano
  • 2 Tbsp Greek herb mix →
  • salt & pepper


Finely chop the cabbage with a knife (or cut it into small pieces on a mandolin) and put it in a bowl. Grate the carrots like apples for a strudel and add them to the cabbage. Then add chopped onion feathers with a knife, crushed garlic cloves and finely chopped celery stems (I wash them and take out the unpleasant “hair”). Mix everything together. Add the flour, eggs and soy sauce and mix again. Season everything with salt and pepper and the remaining herbs.

Fry the pancakes in a hot pan over sunflower oil (neutral) and on both sides, until the dough is completely finished.

Serve with your favorite salsa, or as a side dish with mashed potatoes and leek, with a drink of your choice – beer is really welcome here 🙂

Enjoy your meal!

You can defrost in the refrigerator from evening until morning. Or wrap them in aluminum foil and place them in an oven at 356°C for 10 minutes.

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