If you’re searching for a tasty twist on traditional pancakes, cabbage pancakes might just be your new favorite dish.
These savory pancakes are packed with flavor and bring a delightful crunch to the table. They offer a creative way to enjoy cabbage, making them a fantastic addition to your repertoire of cabbage recipes.
I remember the first time I tried making cabbage pancakes. My kitchen was filled with the savory aroma of scallions mixing perfectly with the cabbage.
These savory pancakes are not only easy to make but also incredibly versatile. They’re perfect as an appetizer, a side dish, or even a light main course, especially when served with a spicy dipping sauce.
Cabbage pancakes are a wonderful vehicle for customization. You can add your favorite toppings or ingredients, like carrots or sesame oil, to make them your own.
These cabbage recipes are a delicious way to use up leftover cabbage and try something new and exciting in the kitchen.
Why You Will Love Cabbage Pancakes
I’ve discovered that Cabbage Pancakes are a delightful twist on traditional pancakes. Their savory nature makes them perfect for those who enjoy a change from the usual sweet breakfast options. With a crispy exterior and a tender interior, they’re satisfying to eat.
What makes these pancakes special is their versatility. You can enjoy them as a snack, appetizer, or even a light meal.
Japanese Cabbage Pancake, also known as Okonomiyaki, is a popular street food that many people love for its bold flavors.
Made with simple ingredients like cabbage, flour, and eggs, they are easy to prepare. The recipe allows for flexibility in ingredients, making it easy to adapt to what’s on hand in your kitchen.
One of my favorite additions is a drizzle of creamy dill sauce, which complements the cabbage’s mild taste beautifully. This addition elevates the dish and adds a burst of flavor.
Savory Pancakes like these offer more than just great taste. They provide a nutritious option, packed with vegetables that fit nicely into a balanced diet. Plus, they’re an excellent way to use up leftover cabbage in your fridge.
For a unique experience, try incorporating different spices or sauces. This makes every batch of Cabbage Pancakes an adventure of flavors, similar to exploring various Japanese Street Food.
How To Make Cabbage Pancakes
Cabbage pancakes are a savory delight originating from Japan, often known as okonomiyaki.
They combine shredded cabbage with a simple batter and are cooked until crispy on the outside.
The right mix of ingredients and precise cooking contribute to their delightful texture and taste.
Ingredients
To make cabbage pancakes, I start by gathering the necessary ingredients. Shredded cabbage is the star of this dish, giving it that amazing crunch. You’ll need about 3 cups.
Additionally, I use 1 cup of all-purpose flour, which helps bind the ingredients together. Eggs add richness and aid in binding; 2 large ones should suffice.
Seasoning comes from salt and black pepper, both essential for enhancing flavor. I also add 2-3 chopped scallions for a touch of green and mild onion flavor.
Water helps in creating the batter consistency, and I typically use about 3/4 cup. Optional ingredients include minced garlic for a punch of flavor. Having soy sauce or a spicy dipping sauce ready can compliment the pancakes nicely.
Instruments
When preparing cabbage pancakes, I lay out my tools for efficiency. A non-stick skillet is crucial for cooking them evenly without sticking.
I also use a large bowl for mixing the batter. A whisk or fork helps in combining the ingredients smoothly.
A spatula is essential for flipping the pancakes so they cook uniformly. If I want even rounds, I use a scoop or measuring cup for portioning the batter.
Lastly, I keep a roll of paper towels nearby for draining the cooked pancakes and reducing excess oil from the skillet.
Step By Step Instruction
- I start by cutting and shredding the cabbage thinly.
- In the large bowl, I beat the eggs until well mixed. I add the shredded cabbage, all-purpose flour, and water, stirring until the mixture combines.
- I season with salt, black pepper, and toss in the chopped scallions.
- I heat 2 tablespoons of oil in the non-stick skillet over medium-high heat. Placing small scoops of the cabbage mixture in the skillet, I spread them into thin circles.
- I let them cook undisturbed for about 2 minutes until golden brown. Flipping them carefully with a spatula, I cook for another 2 minutes until crisp.
- Once done, I transfer them to paper towels to drain before serving hot.
Ingredient Substitute
When making cabbage pancakes, using the right ingredients is key. Sometimes, though, I might not have everything. Here’s how I adapt.
If I’m out of flour, especially for a gluten-free or keto-friendly version, I substitute it with almond or coconut flour. They work well and keep the pancakes light.
To add a low-carb twist, I sometimes use a slaw mix or coleslaw mix instead of regular cabbage. They still provide great texture and are convenient.
Cheese is a fantastic addition for flavor. I like using Parmesan or cheddar if I want a richer taste. It makes the pancakes cheesy and delicious.
For a touch of sweetness, I add a drizzle of honey on top before serving. It’s wonderful with the savory flavors.
Fresh dill can be swapped with dried dill if necessary. It gives a nice herby aroma and pairs well with the pancakes.
Ever tried carrot? I grate it finely and mix it in for color and a hint of sweetness. It’s a tasty and healthy addition.
These substitutions make my cabbage pancakes versatile and adaptable to what I have on hand. They keep the recipe exciting and full of flavor every time.
What To Serve With Cabbage Pancakes
When I’m serving cabbage pancakes, also known as okonomiyaki, I like to pair them with flavorful sides. Miso soup is a favorite for its warm, comforting nature. It complements the pancakes and helps with digestion.
I enjoy adding pickled vegetables for a tangy crunch. They’re refreshing and add an exciting flavor contrast. Another great addition is edamame, which provides a satisfying and protein-packed bite.
A seaweed salad is another tasty choice. It brings in a rich umami flavor, complementing the savory elements of the pancakes. Serving them with a side of rice makes for a hearty meal.
For toppings, I like to use bonito flakes and green onions for added texture. Drizzling Japanese mayonnaise or mixing Sriracha mayo gives a creamy, spicy finish. Okonomiyaki sauce is a must for an authentic taste.
For dipping, I sometimes prepare a spicy mix of soy sauce, sesame oil, and rice vinegar. A bit of mayonnaise or sour cream on the side can also offer a creamy contrast.
With these combinations, I ensure that my cabbage pancakes are the star of a delicious and complete meal.
How To Store Cabbage Pancakes
When I’ve finished making cabbage pancakes, I think about the best ways to keep them fresh for later.
First, I let the pancakes cool to room temperature. This step is important to prevent condensation in the storage container, which can make them soggy. Once cooled, I place the pancakes in an airtight container.
To make sure the pancakes don’t stick together, I use parchment paper between each pancake. If I’m planning to eat them within a few days, I store them in the fridge. They stay fresh for 3-5 days in the refrigerator.
For longer storage, I use the freezer. Cabbage pancakes can last up to 3 months when frozen. Before reheating, I allow them to thaw completely. Reheating options include using a stovetop, oven, or air fryer, which helps to restore their crispy texture.
Here’s a quick storage guide in a table format:
| Storage Method | Duration | Tip |
|---|---|---|
| Refrigerator | 3-5 days | Cool before storing |
| Freezer | 3 months | Use parchment paper between |
These simple steps ensure my cabbage pancakes maintain their delicious flavor and texture over time.
Is Cabbage Pancakes Healthy
I find cabbage pancakes to be quite nutritious. They are often packed with shredded cabbage, which is a low-calorie vegetable high in vitamins like C and K. These vitamins support immune function and bone health.
I aim for recipes that include whole ingredients like eggs and fresh herbs, contributing to a protein-rich and flavorful dish.
A flourless version can be prepared for those looking to reduce carb intake. I often use just cabbage and eggs, eliminating refined flours found in typical pancakes. This keeps the dish lighter and potentially more suitable for those watching their carb consumption.
For additional flavor, I sometimes add herbs like dill. I appreciate the slight nutrient boost this provides, along with a fresh taste. The balance of flavors makes it a satisfying meal or snack.
Preparing cabbage pancakes involves basic cooking methods like frying, which can retain the vitamins in the cabbage. I aim to use minimal oil to enhance the crispy texture without adding unnecessary fats. A non-stick pan works great for this.
Using fewer ingredients keeps it simple and healthy. You can enjoy cabbage pancakes as an appetizer or a midday snack with little fuss. Serve them with a choice of dipping sauces—typically soy or something spicy. This not only enhances taste but gives options for various dietary preferences.
By focusing on these simple yet effective choices, I can confidently keep cabbage pancakes as a healthy option in my diet.
Nutrition Fact In List Form
When making cabbage pancakes, it’s important to know their nutritional content. Here is a list of key nutrients found in these pancakes:
- Calories: Typically range from 42 to 220 calories per pancake, depending on the recipe.
- Fat: Contains around 2.22g to 17g of fat.
- Carbohydrates: Usually between 4.56g and 14g per serving.
- Protein: Offers about 0.98g to 6g of protein.
Ingredients in a standard recipe affect the overall nutritional profile. Common items include:
- Eggs: Provide protein and fat.
- Cabbage: Adds fiber and vitamins.
- Flour or Corn Starch: Contributes carbohydrates.
- Bacon Bits (optional): Add calories and fat.
Every ingredient choice impacts the pancake’s nutrition. Adjustments allow you to customize nutritional values according to personal dietary preferences.
Cabbage Pancakes
Equipment
- Non-stick skillet
- Large mixing bowl
- Whisk or fork
- Spatula
- Measuring cup
- Paper towels
- Cutting board and knife
Ingredients
- Shredded cabbage about 3 cups
- All-purpose flour 1 cup
- Eggs 2 large
- Water 3/4 cup
- Salt
- Ground black pepper
- Scallions chopped (2-3)
- Olive oil 2 tablespoons
- Optional: Minced garlic soy sauce, spicy dipping sauce, honey, grated carrot, Parmesan or cheddar cheese, fresh or dried dill
Instructions
- Thinly shred the cabbage and chop the scallions.
- In a large bowl, beat the eggs and mix in the flour, water, salt, and pepper.
- Add the shredded cabbage and scallions, stirring until well combined.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Scoop small portions of the mixture into the skillet, spreading them into thin circles.
- Cook for about 2 minutes on each side until golden brown and crispy.
- Transfer the pancakes to paper towels to drain excess oil.
- Serve hot with your choice of dipping sauce or toppings.
Notes
- Calories: 42-220 per pancake
- Fat: 2.22g-17g per serving
- Carbohydrates: 4.56g-14g per serving
- Protein: 0.98g-6g per serving
