With the start of the new year, I’m kicking things off with a veggie I rarely use – Cabbage. The main ingredient in these addicting Okonomiyaki or Cabbage pancakes.
Happy 2017 and happy birthday to my dad! I love you Dad!
Alright so one of the things I vowed to doing more of this year is to try new things. So let’s run with it.
Cabbage.
What do you think of when you hear cabbage? For some reason I think of topping a fish taco or Cole slaw or weird cabbagy stew. The first 2 are fine, but that last one is kind of a weird food nightmare.
Cabbage is one of those veggies that I do enjoy eating but never ever think of buying or preparing myself! And I have no idea why!
For some reason I have always been a little scared of what to do with it, I think. Scared of buying a big head of cabbage that will just get gross and old in my fridge.
What changed my fear, was my first Okonomiyaki.
After a trip to Japan, my sister and brother-in-law introduced us to my new favorite way of eating cabbage. Okonomiyaki.
Simply put, Okonomiyaki is a savory pancake made with lots of ingredients. My favorite is this super simple healthy mix of cabbage, carrots and green onions.
Mixed with a nice dose of soy sauce and sesame oil, glued together by eggs and fried up, these savory pancakes are honestly delicious! A really great side for any dinner or wonderful as a fun finger food night!
I love making a bunch of them, serving’em up and eating them with our hands. Toddler included. She really likes them! And having my 18 month old enjoy eating cabbage makes me pretty happy.
O-Ko-No-Mi-Ya-Ki. My new fun and favorite way to eat cabbage in the new year! Give’em a try, I promise you will love them too!
6-8 small pancakes
Ingredients
- 3 eggs
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sea salt, plus more for seasoning
- 1/4 teaspoon pepper
- 1/4 cup flour
- 4 cups finely shredded cabbage
- 4 green onions, chopped
- 2 carrots, shredded
- 1/4 Mayo
- 1-2 teaspoons hot chili sauce or sriracha
Instructions
- To make the sauce, mix mayo with hot chili sauce or sriracha
- In a large bowl, whisk eggs with the soy sauce, sesame oil, salt and pepper. Mix in the flour until combined.
- Fold in cabbage, carrots and scallions. The batter will look like a lot of cabbage but it will all stick together when fried on the pan.
- In a large sauté pan (I like using a large cast iron), heat a couple tablespoons of oil over medium-high heat until hot.
- Using a large spoon or even ice cream scoop, carefully drop the mounds of the batter into the oil. I normally fry 3-4 on a pan depending on how big it is.
- Lower the heat to medium. Cook on each side for about 3 minutes or until brown.
- Transfer fried pancakes to a plate with a layer of paper towels (to soak up excess oil).
- Sprinkle a touch of salt while still hot.
- Serve pancakes with spicy mayo sauce or a little bit of soy sauce for the kiddos.
Notes
Pancakes are best served right away. I will sometimes save the batter for one day and fry up the next day.
Recipe slightly adapted from Okonomiyaki by Alexandra Cooks via a recipe on Food52
Originally posted 2017-01-02 11:52:00.
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