Crispy cabbage pancakes from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 132) by Jenny Rosenstrach

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KateS27 on May 07, 2026

    I thought these were yummy! They came out a bit larger than I anticipated and I couldn’t get them quite as crispy as I wanted, but I also veganized them and used Just Egg instead of egg - so I’ll need to play around with that. The flavor is great though and I really liked the sauce too! For that I used a homemade cashew cream as the base instead of the mayo.

  • lholtzman on September 08, 2024

    This is a recipe I make often if I have cabbage and am short on ingredients. It’s delicious, filling, easy, and child friendly.

  • westminstr on February 11, 2022

    I love this kind of vegetable fritter even though I rarely make it. I thought these were good. Not sure how to compare to other recipes since I make them infrequently. Maybe a bit on the doughy side (all purpose flour) but flavor was good. Dipping sauce was easy & went well. O even ate it and I don’t think he’s ever eaten cooked cabbage before! However E didn’t like them too much. Served w miso sweet potatoes. They would not be enough on their own.

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