Description
A savory, crispy pancake loaded with finely shredded cabbage, green onions, and seasonings—pan-fried to golden perfection. A simple, delicious way to enjoy cabbage.
Ingredients
4 cups finely shredded cabbage
2 scallions, thinly sliced
2 large eggs
¼ cup all-purpose flour
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil, for frying
Optional toppings: sesame seeds, chopped herbs, hot sauce, soy dipping sauce
Instructions
- In a large bowl, combine shredded cabbage, scallions, eggs, flour, soy sauce, sesame oil, salt, and pepper. Mix until cabbage is well-coated.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat.
- Pour half the cabbage mixture into skillet and press into an even layer. Cook for 4–5 minutes until golden brown. Flip and cook another 4–5 minutes until crisp.
- Repeat with remaining oil and cabbage mixture.
- Transfer pancakes to a cutting board, slice into wedges, and serve hot with dipping sauce.
Notes
Add chili flakes or chopped chili for heat.
Mix in shredded cheese for a rich twist.
Grated ginger and hoisin or sriracha give it an Asian flair.
Try shrimp or crab meat for a seafood version.
Use flax eggs for a vegan alternative.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
