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Cabbage Pancake

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Cabbage Pancake is a savory, one-pan meal made with shredded cabbage and a simple seasoned batter, pan-fried to crispy perfection. Inspired by Japanese okonomiyaki, it’s customizable, budget-friendly, and ideal for any meal of the day.

Ingredients

  • 3 cups shredded green cabbage
  • 2/3 cup all-purpose flour (or chickpea flour for gluten-free)
  • 2 large eggs
  • 1/3 cup water or dashi
  • 1/2 tsp salt
  • 2 green onions, chopped (optional)
  • 2 tbsp oil (vegetable or sesame, for frying)
  • Soy sauce, Japanese mayo, or other dipping sauce (for serving)

Instructions

  1. Thinly slice or shred the cabbage and chop green onions or other optional mix-ins.
  2. In a large bowl, whisk together flour, eggs, water (or dashi), and salt until smooth.
  3. Stir in the cabbage and any extra ingredients like green onions or cooked shrimp.
  4. Heat oil in a non-stick skillet over medium heat.
  5. Spoon the batter into the skillet, flatten into a round pancake shape, and cook for 3–5 minutes per side until golden brown and crisp.
  6. Flip carefully and press gently with a spatula to ensure an even, crispy texture.
  7. Remove from the skillet, slice into wedges, and serve hot with dipping sauce.

Notes

  • Use sesame oil for enhanced flavor and crispy edges.
  • Add grated carrots, mushrooms, or corn for texture and color.
  • Mix in cooked ground meat or shrimp for extra protein.
  • Top with Japanese mayo, sriracha, or okonomiyaki sauce for more flavor.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.

Nutrition

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