Easy Japanese Cabbage Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium head cabbage, shredded4 eggs, beaten1/4 c. floursalt, pepper and seasonings to taste
Shred cabbage into small pieces (as you would for cole slaw) and pour into a large mixing bowl. Add beaten eggs and flour and stir until cabbage is coated in the egg-flour mixture. Stir in salt and pepper to taste (I usually use about 1/2 tsp salt). You can add any other seasoning you prefer - I use Japanese rice seasoning (Furikake) which consists of small seaweed flakes and sesame seeds. Stir until mixture is uniform.
Spoon mixture into pancake shapes on a large, preheated frying pan. Make sure there is enough egg mixture to bind the cabbage (you may need to stir between each 'batch' of pancakes). Fry on both sides for 5-10 minutes until the cabbage is browned and the pancake holds together.
Serve topped with rice seasoning or a small amount of mayonaise.
Makes 4, two-pancake servings.
Number of Servings: 4
Recipe submitted by SparkPeople user R.WEBB.
Spoon mixture into pancake shapes on a large, preheated frying pan. Make sure there is enough egg mixture to bind the cabbage (you may need to stir between each 'batch' of pancakes). Fry on both sides for 5-10 minutes until the cabbage is browned and the pancake holds together.
Serve topped with rice seasoning or a small amount of mayonaise.
Makes 4, two-pancake servings.
Number of Servings: 4
Recipe submitted by SparkPeople user R.WEBB.
Nutritional Info Amount Per Serving
- Calories: 159.7
- Total Fat: 5.7 g
- Cholesterol: 212.5 mg
- Sodium: 394.7 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 5.4 g
- Protein: 10.3 g
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