Name: Crispy Cabbage Pancake with Veggie Flavors Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 cups shredded green or Napa cabbage; 1/4 cup grated carrot; 1 small scallion, thinly sliced; 2 large eggs; 1/3 cup all-purpose flour (or almond flour for gluten-free); 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon garlic powder (optional); 2 tablespoons water; 2 tablespoons neutral oil for frying; Mayo or spicy mayo; Soy sauce or tamari; Sesame seeds; More scallions; Bonito flakes or shredded nori (for a Japanese twist)

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Introduction

This crispy cabbage pancake is a golden, crunchy delight packed with fresh vegetables and savory flavors. Easy to prepare and perfect for a light lunch or snack, it brings a satisfying crunch with every bite.

A stack of three golden brown pancakes with crispy edges sits on a white plate, showing green herb pieces and light cabbage shreds inside the layers, each pancake slightly curled with a textured, uneven surface. On top of the stack is a small bunch of fresh green herbs. At the back left on the plate, a white bowl filled with dark red dipping sauce is placed. The plate is set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded green or Napa cabbage
1/4 cup grated carrot
1 small scallion, thinly sliced
2 large eggs
1/3 cup all-purpose flour (or almond flour for gluten-free)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder (optional)
2 tablespoons water
2 tablespoons neutral oil for frying

Instructions

Step 1: In a large mixing bowl, combine the shredded cabbage, grated carrot, and sliced scallions. In a separate bowl, whisk together the eggs, flour, water, salt, pepper, and garlic powder until smooth. Pour this batter over the vegetables and stir until everything is well coated.
Step 2: Heat 1 tablespoon of oil in a nonstick skillet over medium heat. Once hot, add half of the cabbage mixture to the pan. Using a spatula, gently press it into a round pancake about 1 inch thick.
Step 3: Cook the pancake for 4 to 5 minutes on each side until it turns golden brown and crispy. Adjust the heat as needed to prevent burning. Repeat this process with the remaining batter, adding more oil if necessary.
Step 4: Transfer the cooked pancakes to a plate. Top with your favorite sauces, sesame seeds, or herbs. Slice into wedges and serve immediately while hot.

Tips & Variations

Add a pinch of chili flakes or diced jalapeños to the batter to give it a spicy kick.
Mix in small shrimp, chopped bacon, or tofu cubes to add protein.
Substitute or combine with other vegetables like shredded zucchini, kale, or spinach for variety.
For a gluten-free version, use almond flour or chickpea flour instead of all-purpose flour.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness, or warm in the oven at 180°C (350°F). While freezing is possible if wrapped well, it may affect the pancake’s texture due to moisture.

How to Serve

The image shows three golden-brown savory pancakes stacked on a white plate, each pancake made of thin layers filled with shredded green cabbage and herbs visible inside. The top pancake has a lightly crispy, browned texture with dark specks and fresh green herbs placed on top as garnish. To the side of the stack, there is a small white bowl filled with a shiny dark red dipping sauce. The plate sits on a wooden surface with soft natural light highlighting the texture of the pancakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes ahead of time?

Yes, you can prepare them in advance and store in the refrigerator. Reheat just before serving to regain their crispiness.

What can I serve with crispy cabbage pancakes?

They pair well with miso soup, Asian slaw, cucumber salad, soft-boiled eggs, tofu, or a small bowl of steamed rice for a complete meal.