Eat Well: Japanese Cabbage Pancakes

The following post was written by my mom, WWW. Thanks, mom!

I bought the biggest cabbage I’ve ever seen at the farmer’s market this week. It is HUGE, so huge that I had to cut it in half to even fit it in my refrigerator.

Needless to say, we have been eating a lot of cabbage and will continue to for quite awhile. I have talked many times about cabbage (when I put “cabbage” into Rebecca’s search engine, 4 pages come up) and can’t say enough about its health benefits.

Besides cooking with it, you can juice it with other veggies for a vitamin rich tonic. (Juicing is my newest obsession…more on this topic next week.) Here is one more recipe to add to your cabbage collection:

Okonomiyaki, or Japanese cabbage pancake, is a traditional Japanese dish. I originally learned about it from my mother-in-law via my sister-in-law. There are many variations, but here’s, mine.

Cabbage Pancakes (Okonomiyaki)

½ cabbage shredded (about 4 cups) (in my case, 1/8th of a cabbage!)

½ cup shredded carrot or yam 

1 T ponzu or soy sauce 

4 green onions, chopped 

4 eggs (for vegan alternative, replace with ½ cup pureed silken tofu) 

¼ cup flour (can use gluten free) 

oil for frying 

Hoisin sauce 

Mix together first four ingredients. Beat eggs and add flour, (or tofu and flour) mixing until smooth.

Add to cabbage mixture.

Heat pan with a little oil. When hot, spoon mixture into pan and form into pancake shape, pressing down with a spatula.

Cook until brown, turn, and cook on the other side. Serve with Hoisin sauce. (Don’t forget the hoisin sauce…it makes all the difference!)

Enjoy! 

 Love, 

WWW


P.S. More Cabbage Recipes
Asian Coleslaw
Grandma's Coleslaw
Chopped Salad
Tortilla Soup
Mexican Cabbage Slaw
Arame Stir Fry
Russian Cabbage Borscht

xo!