🧾 Ingredients

For the batter:

• 2 cups finely shredded cabbage (green cabbage works best)

• 3 large eggs

• ½ cup milk

• 1 cup all-purpose flour

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder (optional)

For the filling:

• 1 to 1½ cups shredded mozzarella cheese

• 2–3 tbsp chopped fresh dill (or parsley)

For cooking:

• 2–3 tbsp oil or butter for frying

🔪 Step-by-Step Instructions

1. Prepare the cabbage

• Finely shred the cabbage (thin strands).

• Optional: Lightly salt it and let sit 5–10 minutes, then squeeze out excess moisture (helps crispiness).

2. Make the batter

• In a bowl, whisk together:

  • Eggs

  • Milk

  • Salt, pepper, garlic powder

• Add flour gradually and mix until smooth.

• Stir in the shredded cabbage until fully coated.

👉 Batter should be thick but spoonable (not runny).

3. Prepare the filling

• Mix shredded mozzarella with chopped dill.

• Set aside.

4. Cook the pancakes

• Heat a non-stick pan over medium heat and add oil/butter.

• Add a scoop of cabbage batter and spread into a thin circle.

• Cook for about 2–3 minutes until golden on the bottom.

5. Add filling & fold

• Place cheese + dill mixture on one half of the pancake.

• Fold the other half over (like a half-moon).

• Press lightly with a spatula.

6. Finish cooking

• Cook another 2–3 minutes per side until:

  • Golden brown

  • Cheese melted inside

7. Serve

• Serve hot while cheese is stretchy.

• Optional toppings:

  • Sour cream

  • Yogurt dip

  • Garlic sauce

🔥 Tips for Best Results

• Use finely shredded cabbage → easier to bind

• Don’t skip squeezing moisture → prevents soggy pancakes

• Medium heat is key → prevents burning before inside cooks

• Add cheese only after flipping → prevents leakage

❓ Q&A (Common Questions)

❓ Can I use another cheese?

Yes! Try:

• Cheddar (stronger flavor)

• Gouda (melty & creamy)

• Feta (crumbly, less stretchy)

❓ Can I make it gluten-free?

Yes:

• Replace flour with rice flour or oat flour

• Texture will be slightly different but still tasty

❓ Can I bake instead of fry?

You can, but:

• Bake at 375°F (190°C) for 15–20 min

• Flip halfway
  👉 They won’t be as crispy as pan-fried

❓ Can I make it ahead of time?

Yes:

• Store in fridge up to 3 days

• Reheat in a pan for best crispiness

❓ Why are my pancakes falling apart?

Possible reasons:

• Batter too thin → add more flour

• Too much moisture in cabbage

• Flipping too early

❓ Can I add protein?

Absolutely:

• Cooked chicken

• Ham

• Ground beef (pre-cooked)

❓ Can I freeze them?

Yes:

• Cool completely

• Freeze in layers with parchment paper

• Reheat in pan or oven

❓ What sauces go best?

• Sour cream + garlic

• Yogurt + dill

• Spicy mayo

• Ranch dressing

• Author
• Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

Latest posts by Sara Mitchell (see all)

• Mediterranean Cream Cheese Appetizer Log - August 23, 2026
• Mediterranean-Style Pickled Grapes with Thyme & Mustard Seeds - August 23, 2026
• Scottish Beef & Barley Stew - August 23, 2026