Cabbage pancakes are a simple yet flavorful dish that brings out the best in this humble vegetable. Whether you’re looking for a quick and healthy snack, a satisfying breakfast, or a light dinner, these crispy pancakes are an excellent choice. Inspired by Japanese Okonomiyaki and traditional vegetable fritters, this recipe is easy to make, versatile, and packed with nutrients. Let’s dive into how you can make these delightful cabbage pancakes at home.
Why You’ll Love Cabbage Pancakes
Healthy and Nutritious – Cabbage is rich in fiber, vitamins C and K, and antioxidants.
Quick and Easy – With just a few basic ingredients, you can prepare a delicious meal in under 30 minutes.
Budget-Friendly – Cabbage is an inexpensive vegetable that goes a long way.
Customizable – You can add proteins like shrimp or chicken, extra veggies, or different seasonings.
Great for Meal Prep – These pancakes store well and can be reheated for a quick snack or meal.
Ingredients
2 cups (200 g) shredded cabbage
2 eggs
½ cup (60 g) all-purpose flour
¼ cup (60 ml) milk or water
2 green onions, chopped (optional)
1 garlic clove, minced
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon soy sauce (optional, for extra umami flavor)
½ teaspoon baking powder (for fluffier pancakes)
Oil for frying (vegetable or sesame oil works well)
Instructions
Prepare the Cabbage
Finely shred the cabbage using a sharp knife or a food processor.
Chop the green onions and mince the garlic.
Make the Batter
In a large bowl, whisk together the eggs, flour, milk (or water), salt, black pepper, soy sauce, and baking powder.
Add the shredded cabbage, green onions, and minced garlic to the batter. Mix well until all ingredients are coated evenly.
Cook the Pancakes
Heat a non-stick pan or skillet over medium heat and add a tablespoon of oil.
Scoop about ¼ cup of the batter onto the pan and spread it out into a pancake shape.
Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes.
Repeat with the remaining batter, adding more oil as needed.
Serve and Enjoy
Transfer the pancakes to a plate and serve warm.
Drizzle with your favorite sauce such as soy sauce, sriracha, or a mix of mayonnaise and soy sauce.
Garnish with sesame seeds, extra green onions, or a sprinkle of chili flakes.
Variations and Additions
Protein Boost: Add cooked shrimp, diced chicken, or crumbled tofu to the batter for extra protein.
Spicy Kick: Mix in red pepper flakes or a dash of hot sauce.
Cheesy Delight: Stir in some shredded cheese for a creamy texture.
Low-Carb Option: Substitute almond flour for a lower-carb version.
Tips for the Best Cabbage Pancakes
Finely Shred the Cabbage: This ensures even cooking and a tender texture.
Don’t Overmix: Stir until just combined to keep the pancakes light and fluffy.
Use a Hot Pan: A well-heated pan ensures a crispy exterior.
Drain Excess Moisture: If your cabbage releases too much water, pat it dry before mixing it into the batter.
Storing and Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Layer pancakes between parchment paper and freeze for up to a month.
Reheat: Warm them in a skillet over medium heat or in an oven at 350°F (175°C) for 5-7 minutes.
Final Thoughts
Cabbage pancakes are a delicious way to enjoy a classic vegetable in a new and exciting way. They are nutritious, easy to make, and highly adaptable to your taste preferences. Whether you serve them as a side dish, a main course, or a snack, they are sure to be a hit with family and friends. Try this recipe today and enjoy a crispy, savory delight that’s both satisfying and healthy!
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