Wash hands well with soap and warm water. Wash produce well and chop as directed.
Toss cabbage, carrots and onion with flour, salt and spices until vegetables are lightly coated.
Stir in the eggs until well combined.
Heat a small amount of oil in a deep nonstick or cast iron skillet over medium-high heat until hot, but not smoking.
Spoon about 2 tablespoons of mixture per pancake into oil and flatten with a fork or slotted spatula.
Reduce heat to medium and cook until golden, about 2-3 minutes on each side.
Transfer pancakes with spatula to paper towels to drain and serve immediately.
8 servings
2 cakes
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.