Cabbage & Egg Pancakes Recipe

Here’s a simple recipe for Cabbage & Egg Pancakes:

Ingredients:

• 1 cup cabbage, finely shredded
• 2 large eggs
• 1/4 cup flour (you can use all-purpose or rice flour for a gluten-free option)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil (optional)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup green onions (optional, chopped)
• Cooking oil for frying

Instructions:

1. Prepare the Cabbage:
   Shred the cabbage into thin strips. If it’s too watery, lightly squeeze out excess moisture using a clean cloth or paper towels.
2. Mix the Ingredients:
   In a large bowl, crack the eggs and whisk them. Add the shredded cabbage, flour, soy sauce, sesame oil, garlic powder, and chopped green onions (if using). Season with salt and pepper. Stir everything together until the cabbage is well-coated.
3. Fry the Pancakes:
   Heat a non-stick skillet over medium heat and add a little cooking oil. Once the pan is hot, scoop about 2 tablespoons of the cabbage mixture into the pan. Use a spoon to flatten it slightly into a pancake shape.
4. Cook:
   Fry for about 2-3 minutes on each side until golden brown and crispy. Adjust the heat as needed to avoid burning.
5. Serve:
   Once done, remove from the skillet and place on a paper towel-lined plate to drain excess oil. Serve immediately with a dipping sauce or just enjoy as is.

Optional Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• A pinch of sugar
• Red pepper flakes (optional)

Mix the ingredients together and serve alongside the pancakes!

Enjoy your crispy, savory cabbage & egg pancakes!