Easy Japanese Cabbage Pancakes

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5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Easy Japanese Cabbage Pancakes calories by ingredient

Introduction

My brother brought this delicious recipe (called Okono miyaki) back from Japan - even my husband, who's picky about cabbage, loves it! It's an easy way to get vegetables and very low-calorie, too. My brother brought this delicious recipe (called Okono miyaki) back from Japan - even my husband, who's picky about cabbage, loves it! It's an easy way to get vegetables and very low-calorie, too.

Minutes to Prepare: 15

Minutes to Cook: 25

Number of Servings: 4

Ingredients

1 medium head cabbage, shredded

4 eggs, beaten

1/4 c. flour

salt, pepper and seasonings to taste

Directions

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.