Discover this incredible plant-based recipe that transforms humble cabbage and lentils into a protein-packed pancake that’s so satisfying, you won’t miss meat! This golden, crispy delight combines the earthy richness of lentils with fresh cabbage and aromatic spices to create a hearty meal that’s perfect for lunch or dinner. Simple ingredients come together to make something truly extraordinary that will surprise even the most dedicated meat lovers.
Ingredients
- 1/2 medium cabbage (300g / 11 oz), shredded
- 1 cup red lentils (200g / 7 oz)
- 1/2 cup water (120ml / 4 fl oz)
- 1 cup whole wheat flour (150g / 5.3 oz)
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp garlic powder
- Fresh parsley, chopped
- Salt to taste
- Vegetable oil for cooking
Instructions
Step 1: Prepare the Lentils
Rinse 1 cup of lentils thoroughly under cold water. Soak lentils in water for 30 minutes to soften. After soaking, rinse again and drain completely.
Step 2: Prepare the Cabbage
Finely shred half a medium cabbage using a sharp knife or mandoline slicer. Set aside in a large bowl.
Step 3: Blend the Base
Place the soaked and drained lentils in a blender. Add the shredded cabbage and 1/2 cup water. Blend until well combined but still slightly chunky for texture.
Step 4: Make the Batter
Transfer the cabbage-lentil mixture to a large bowl. Add whole wheat flour, curry powder, paprika, garlic powder, chopped parsley, and salt. Mix thoroughly until all ingredients are well incorporated.
Step 5: Rest the Mixture
Set the batter aside for 5 minutes to allow the flour to hydrate and flavors to meld together.
Step 6: Cook the First Side
Heat a lightly oiled large skillet over medium heat. Pour the entire mixture into the pan, spreading it evenly to form one large pancake. Cook for 10 minutes until the bottom is golden brown and set.
Step 7: Flip and Finish
Carefully flip the pancake over using a large spatula. Add a little water around the edges if needed. Cook for another 10 minutes over medium heat until the second side is golden brown and the pancake is cooked through.
Step 8: Serve
Remove from heat and let cool slightly before cutting into wedges. Serve warm with dairy-free yogurt, salsa, or your favorite sauce.
Time, Servings & Nutrition
Prep Time: 15 minutes
Soaking Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6 portions
Nutrition (per serving): Approximately 280 calories, 15g protein, 45g carbs, 4g fat
Why This Recipe is Healthy
This cabbage lentil pancake is a nutritional powerhouse that rivals meat in protein content while offering superior fiber and micronutrients. Lentils provide complete plant-based protein essential for muscle maintenance and contain folate, iron, and potassium for heart health and energy production. Cabbage delivers vitamin C for immune support, vitamin K for bone health, and powerful antioxidants that may help reduce inflammation. The curry powder and spices add anti-inflammatory compounds, while whole wheat flour contributes B vitamins and fiber for digestive health. This low-fat, high-fiber meal supports stable blood sugar levels and provides sustained energy, making it an excellent choice for weight management and overall wellness.