Finely shred 2 cups of fresh cabbage and place in a mixing bowl.

Sprinkle ½ teaspoon salt over the cabbage and let sit for 10 minutes.

Squeeze out excess moisture from the cabbage to ensure crispy pancakes.

In a separate bowl, whisk together 2 eggs and ¼ cup of water.

Mix together ½ cup all-purpose flour, ¼ cup cornmeal, ¼ teaspoon black pepper, garlic powder, and onion powder.

Gradually stir the dry ingredients into the egg mixture until just combined.

Fold the moisture-removed cabbage into the batter.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.

Drop ¼ cup of the batter onto the skillet and cook for 3-4 minutes on each side.

Repeat frying process, adding more oil as necessary, until all batter is cooked.

Serve hot with your favorite dipping sauce.