Cabbage isn’t exactly the star of the produce section. This winter veggie is often overlooked in favor of its cruciferous cousins: curly kale, cauliflower, and Brussels sprouts.
Yet cabbage is just as nutritious, supplying our bodies with essential vitamins, minerals, and fiber. In fact, just one cup of raw green cabbage contains 54% of your recommended daily intake of vitamin C! Whether eaten boiled, stuffed, stir-fried, or fermented (sauerkraut, anyone?), cabbage deserves a spot on your dinner table.
Market South's Okonomiyaki (Japanese Cabbage Pancake)
1
servingThe beauty of this dish is that the pancake batter is mostly cabbage!
Ingredients
- For the sauce:
- 2 oz.
ketchup
- 1 oz.
sriracha
- 1 oz.
gochujiang
- 2 oz.
Wocestershire sauce
- 1/2 oz.
low-sodium soy sauce
- 1 oz.
oyster sauce
- 3/4 oz.
honey
- For the Okonomiyaki:
- 3/4 cup
flour
- 2
eggs
- 3/4 tsp.
dashi stock powder
- 10 oz.
wonton soup broth
- 1/8 tsp.
sea salt
- 1/8 tsp.
sugar
- 1/3 cup
green onions, thinly sliced
- 1 1/2 cups
green cabbage, shredded
Canola oil, for frying
Directions
Whisk sauce ingredients together until smooth. Set aside.
Using an immersion blender, blend together flour, eggs, dashi stock powder, wonton soup broth, sea salt, and sugar until smooth. Add sliced green onions, stirring by hand to combine with the wet mixture.
Mix green cabbage with 1/4 cup of the wet mixture. (Remaining wet mixture can be used to make additional pancakes. You’ll need to shred more cabbage.)
In a large wok, heat canola oil over medium heat. Once hot, spread the wet mixture in a circle in the wok. Cook until the bottom side is nicely browned, then flip. Cook until browned on both sides.
Transfer to a plate and top with reserved sauce. Additional topping recommendations include bacon dust, Kewpie mayo, furikake, and a sunny-side-up egg.
Did you know?
- Cabbage is one of the oldest-known vegetables around! The leafy green has been cultivated for thousands of years and remains a dietary staple around the world.
