Cabbage Pancake Recipes

JAPANESE CABBAGE PANCAKE

Steps:

• Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined.
• Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover the bottom of the pan. Cover and cook until the bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter.
• Mix mayonnaise, sriracha, and 2 teaspoons of water in a small bowl. Stir together ketchup, Worcestershire, and the remaining 1 tablespoon tamari in a separate small bowl. Drizzle sauces over the pancake and sprinkle with sliced green scallion.

CABBAGE PANCAKE

Steps:

• Cut the cabbage thinly, like you would for coleslaw, and place it into a mixing bowl.
• Add the eggs, salt, and dill. Stir well.
• Then add the flour and stir again.
• Heat up the oil in a non-stick skillet over medium heat. Add the cabbage mixture, and flatten it with a spoon (it should be about 3/4 - 1-inch thick).
• Cover the pancake with a lid and cook for about 5-7 minutes. Flip with the help of a plate, and then cook it for another 5-7 minutes.

CABBAGE PANCAKES

Steps:

• Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.
• Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.
• Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.
• Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.
• Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.
• Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.