Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cabbage Cakes Recipe
    Lost? Site Map

    Cabbage Cakes

    Cabbage Cakes. Photo by Ambervim

    1/2 Photos of Cabbage Cakes

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Toni in Colorado's Note:

    A simple tasty side dish. This was from Allrecipes by MRSPINK. Will write as written on their site, but I used sour cream instead of plain yogurt. I also used self-rising flour, so I did not have to add the baking powder or baking soda. I forgot how many it made and I did not time, so those listed are a guess.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat the olive oil in a large skillet over medium heat.
    2. 2
      Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes.
    3. 3
      Season with pepper and set pan aside to cool.
    4. 4
      Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside.
    5. 5
      Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients.
    6. 6
      Pour the wet mixture into the well; then stir until well combined.
    7. 7
      Fold the cooled cabbage and onions into the pancake batter.
    8. 8
      Heat a large skillet over medium heat, and butter or oil if necessary.
    9. 9
      Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on January 16, 2012


      These are so tasty. Easy to make. The batter alone is fabulous! I noticed Toni uses sour cream instead of yogurt.....I made as written....sour cream would be GREAT on them after cooked. They are fluffy and tasty. I think children (or adults) who would not eat cabbage would eat these!. I think the batter would be a great base for ANY veggies you want to put in it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2013


      My toddler and infant gobbled these "purple pancakes" up! (So did I.) I served them with a mayo/lemon juice/salt/pepper dip. Used yogurt as written. Agree this would be a great batter base for any veggies.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cabbage Cakes

    Serving Size: 1 (249 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 531.0
    Calories from Fat 218
    Total Fat 24.2 g
    Saturated Fat 5.8 g
    Cholesterol 109.3 mg
    Sodium 793.5 mg
    Total Carbohydrate 63.8 g
    Dietary Fiber 5.0 g
    Sugars 8.8 g
    Protein 15.5 g

    Ideas from


    Over 475,000 Recipes Network of Sites