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Cabbage Pancake

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This Cabbage Pancake is a quick, savory dish made with shredded cabbage, eggs, and flour—crispy on the outside, tender inside, and packed with veggies. Inspired by okonomiyaki and pajeon, it’s a flexible and budget-friendly recipe perfect for any meal of the day.

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

Instructions

  1. In a large bowl, beat the eggs and mix in flour, salt, pepper, and optional seasonings.
  2. Stir in the shredded cabbage and green onions until everything is coated in the batter.
  3. Heat oil in a non-stick skillet over medium heat.
  4. Pour the mixture into the skillet and shape into a round pancake. Press gently with a spatula.
  5. Cook for 4–5 minutes on each side, or until golden brown and crispy.
  6. Transfer to a plate, slice, and serve warm with toppings or dipping sauce of your choice.

Notes

  • Add shredded carrots, zucchini, or bell peppers for extra veggies.
  • Make it gluten-free with chickpea flour or a 1:1 GF flour blend.
  • For protein, add cooked shrimp, leftover chicken, or top with a fried egg.
  • Use rice flour for a crispier texture or a different twist.
  • To bake: Cook on a parchment-lined tray at 400°F for 20–25 minutes, flipping once.

Nutrition

Find it online: https://cookedbymaya.com/cabbage-pancake/