Step‑by‑Step Instructions for Crispy Cabbage Pancakes

• Begin by finely shredding 2 cups of cabbage using a sharp knife, box grater, or food processor. Once shredded, place the cabbage into a large mixing bowl and sprinkle with ½ teaspoon salt. Allow it to sit for about 10 minutes to soften and release moisture.
• After the cabbage has softened, use your hands to gently squeeze out excess moisture. This step is crucial for ensuring that your pancakes turn out crispy.
• In a separate bowl, crack 2 large eggs and add ¼ cup of water. Whisk together until the mixture is well combined and slightly frothy.
• In another bowl, mix together ½ cup all-purpose flour, ¼ cup cornmeal, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder.
• Gradually add the dry ingredients to the whisked egg mixture, stirring gently until just combined.
• Gently fold the squeezed cabbage into the batter until every shred is coated.
• Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil, swirling it to coat the bottom evenly.
• Once the oil is sizzling, drop ¼ cup of the cabbage batter onto the skillet and press down slightly to flatten each pancake. Cook for about 3-4 minutes.
• Carefully flip the pancakes over and cook for an additional 3-4 minutes on the other side until both sides are golden brown.
• Once cooked, remove the pancakes from the skillet and place on a plate lined with paper towels to absorb any excess oil. Enjoy hot with your choice of dipping sauce!