Name: Cabbage Pancake
Prep time: 10 min
Cook time: PT-488985H53M18S
Total time: PT-488985H53M18S
Cuisine: Asian-Inspired
Ingredients: 2 cups green cabbage, finely shredded; 2 large eggs; 1/3 cup all-purpose flour; 2 green onions or chives, chopped; 1/4 tsp salt; 1/4 tsp black pepper; 1–2 tbsp oil for frying; Optional Add-ins (mix into batter):; 1/2 tsp garlic powder; 1 tsp sesame oil; 1 tsp soy sauce; Optional Toppings:; Mayonnaise; Sriracha; Soy sauce; Sesame seeds; Fried egg; Bonito flakes

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Cabbage Pancake is a simple, savory dish I love to make when I’m craving something quick, wholesome, and packed with veggies. It’s crispy on the outside, soft on the inside, and made with humble ingredients like shredded cabbage, eggs, and flour. Inspired by dishes like Japanese okonomiyaki or Korean pajeon, this version is easy to adapt and makes a satisfying meal or snack any time of day.

Why You’ll Love This Recipe

I love this recipe because it’s fast, budget-friendly, and endlessly flexible. It’s a great way to use up cabbage or leftover vegetables in the fridge. I can make it for breakfast, lunch, or dinner, and it always turns out comforting and flavorful. Whether I eat it plain, dipped in sauce, or topped with extras like mayo or sriracha, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Green cabbage, thinly shredded
Eggs
All-purpose flour
Green onions or chives, chopped
Salt
Black pepper
Oil for frying
Optional: garlic powder, sesame oil, or soy sauce in the batter
Optional toppings: mayo, sriracha, soy sauce, sesame seeds, fried egg, bonito flakes

Directions

I start by finely shredding the cabbage and chopping the green onions.
In a large mixing bowl, I beat the eggs, then stir in the flour, salt, pepper, and any optional seasonings.
I add the cabbage and green onions to the bowl and mix everything together until the cabbage is coated in the batter.
I heat a non-stick skillet over medium heat with a bit of oil.
I pour in the mixture, shaping it into a round pancake and pressing it gently with a spatula.
I cook the pancake for 4–5 minutes on each side, or until golden brown and crisp.
Once cooked, I transfer it to a plate, slice it, and serve it warm with my favorite toppings or dipping sauce.

Servings and Timing

This recipe serves 2 as a main or 4 as a side dish. It takes about 10 minutes to prep and another 10–12 minutes to cook, so I can have it on the table in under 25 minutes.

Variations

I like switching things up by adding grated carrots, shredded zucchini, or thinly sliced bell peppers to the mix. For a protein boost, I’ve mixed in shrimp, or leftover chicken. When I want a more filling version, I serve it with a fried egg on top or layer it with cheese. I also sometimes use rice flour or chickpea flour for a different texture or a gluten-free option.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet to bring back that crispiness—just a few minutes on each side over medium heat does the trick. The microwave works too, but it softens the texture a bit.

FAQs

Can I make this cabbage pancake gluten-free?

Yes, I use a 1:1 gluten-free flour blend or chickpea flour, and it holds together nicely.

Can I make it ahead of time?

Yes, I sometimes prepare the batter in advance and cook the pancake just before serving. It’s freshest that way.

What sauce goes well with cabbage pancake?

I like dipping it in a mix of soy sauce and rice vinegar or topping it with spicy mayo, sriracha, or even a drizzle of sesame oil.

Can I bake it instead of frying?

Yes, I’ve baked it in a greased oven-safe skillet or on a parchment-lined tray at 400°F for about 20–25 minutes, flipping once halfway through.

Do I need to cook the cabbage first?

Nope. I use raw shredded cabbage, and it softens perfectly while cooking in the pancake.

Conclusion

Cabbage Pancake is one of those easy, comforting meals I can always count on. It’s crispy, savory, and surprisingly satisfying for how simple it is. Whether I’m clearing out the fridge or just want something warm and homemade in under 30 minutes, this pancake always delivers.