Description
These savory cabbage pancakes are a delightful twist on traditional pancakes, combining the earthy flavor of cabbage with a hint of Asian-inspired seasonings. Crisp on the outside and tender on the inside, they make a satisfying meal or snack.
Ingredients
Scale
Main Ingredients:
- 2 cups finely shredded green cabbage
- 2 large eggs
- 1/4 cup all-purpose flour
Additional Ingredients:
- 2 green onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil for frying
Instructions
- Mix Ingredients: In a large mixing bowl, combine shredded cabbage, green onions, eggs, flour, salt, pepper, soy sauce, and sesame oil. Stir until well mixed and cabbage is evenly coated.
- Cook Pancakes: Heat vegetable oil in a large skillet over medium heat. Scoop about 1/4 cup of the cabbage mixture for each pancake, flattening slightly with a spatula. Cook for 3–4 minutes per side, until golden brown and crisp.
- Serve: Remove from skillet and drain on paper towels. Serve hot with soy sauce or your favorite dipping sauce.
Notes
- For a gluten-free version, substitute all-purpose flour with rice flour.
- You can also add shredded carrots or zucchini for extra flavor and color.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 82 mg
