Healthy Savoury Cabbage Pancake
炒椰菜煎餅
Since I started my low GI diet half a year ago, I have hardly prepared sweet pancakes for breakfast. In such diet, one is suggested not to consume too much sugar and carbohydrate. I am in blood sugar control and weight control so low GI diet and fasting are effective to me.
Instead, I make savoury vegetable pancakes, such as Chinese zucchini pancake. Besides, cabbage is one of the usual ingredients for my breakfast, say, Korean cabbage sandwich, a healthy version. I also put cabbage in pancake. Usually in those types of savoury pancakes with cabbage, raw cabbage would be mixed with batter before pan-frying, like Okonomiyaki, a Japanese savoury pancake, which contains cabbage, pork or seafood, sometimes even noodles. However my cabbage pancake is a lot simpler, with loads of cabbage and a few tablespoons of flour. In order to eat more cabbage and less flour, sliced cabbage would be stir-fried before adding to the batter; softened cabbage is easy to be glued together with other ingredients by less flour.
Ingredients for the pancake – for 1 serving
- Cabbage, half, about 350g
- All purpose flour, 4tbsp
- Green onion, a small bunch
- Egg, 1, medium size
- Salt, a nip
Dipping sauce options –
1
- Minced garlic, 1tsp
- Light soy sauce, 1tsp
- Chinese black vinegar, 1tsp
- Toasted sesame seeds, 1/2tsp
- Chili flakes, 1/2tsp, optional
2.
- Sriracha sauce, 1tsp
- Mayonnaise, 1tsp
- Dijon mustard, 1tsp
- Greek yogurt, 2tbsp
- Sour cream, 2tbsp
- Salt and pepper, a nip
- Chive, a nip
How to do –
- Cabbage thinly sliced, stir-fry quickly in high heat for about 1 minute till slightly golden, don’t overcook, turn off the heat;
2. In a big mixing bowl, crack in 1 egg, put in 4tbsp of flour and about 3tbsp of water, mix. The batter should be thick and not very smooth, but don’t worry. Season with a nip of salt; Mix in the cabbage and green onion;
3. Heat 4tbsp of oil in a big skillet, a bit more oil can make crispier edges. In medium heat, put in a ladle of batter mixture for one pancake, and flatten the pancake with spatula. This amount of ingredients can serve 3 to 4 pancakes; pan-fry both sides till golden brown;
4. For the dipping, I usually prefer the Chinese way – minced garlic, soy sauce, black vinegar, toasted sesame seeds chili oil and chili flakes; Sriracha sauce, mayonnaise, and mustard are also nice combination.
Thank you for sharing this! I’m about to try making this for the first time and this is very helpful. Love the photos as well, very easy to understand the instructions.