Cheesy Cabbage Pancake

Shred the cabbage finely using a knife or grater. You want it to be in small pieces that will cook well in the fritter.

Mix the Wet Ingredients:

In a bowl, crack the eggs and beat them with a pinch of salt.

Add the kefir or yogurt and mix until well combined.

Prepare the Batter:

Stir in the shredded cabbage and grated cheese into the wet ingredients.

If the mixture feels too runny, you can add a tablespoon of flour to help it hold together better.

Fry the Pancakes:

Heat a non-stick skillet over medium heat and add a bit of vegetable oil.

Scoop about a tablespoon of the cabbage mixture into the skillet for each fritter.

Flatten each scoop slightly with the back of your spoon to form a round pancake.

Fry for 2-3 minutes on each side until golden brown and crispy.

Serve:

Once the fritters are cooked, place them on a plate lined with paper towels to remove any excess oil.

Serve hot with a dipping sauce of your choice or enjoy them on their own!

Serving and Storage Tips