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This recipe for Japanese-style Cabbage Pancakes is easy, healthy, and delicious! Slicing the cabbage is the hardest part, and you can skip that by buying sliced angel hair cabbage or even pre-sliced cole slaw mix. Of course, we cannot wait to try these pancakes with a cabbage fresh from the fall garden. We served them with a side of steamed rice and broccoli, drizzled with gluten free plum sauce.
We talk you through this recipe on Episode 195 of our podcast. If you enjoy these pancakes you may also like our Rice and Scallion Pancakes and our Thai-Style Omelet.
Japanese-Style Cabbage Pancakes
This is an easy and delicious recipe from Holly’s sister. It uses 3 eggs and some thinly sliced cabbage. Short cut - buy a bag of pre-shredded angel hair cabbage or even pre-shredded cole slaw mix (pick out the big, tough pieces) and have lunch or dinner underway in no time.
Ingredients
- 3.5 cups of thinly shredded cabbage
- 1 cup thinly sliced onion
- 1 cup of Panko Japanese style breadcrumbs
- 3 eggs
- Olive oil or oil of choice for frying
Instructions
- In a large mixing bowl, mix together the eggs and panko. Add the cabbage and onions to the batter and stir everything together until well blended.
- Spray a large skillet with cooking spray and place over low/medium heat. Add dollops of the batter, about 2-3 tablespoons depending how large you want them, and cook until golden brown on both sides. Serve with steamed veg and sauce of your choice.