Hearty and Nutritious Cabbage and Egg Pancake Recipe
How to Make Delicious Cabbage and Egg Pancakes – Great for a Diet Meal!
While researching healthy diet foods, I discovered that you could make wonderful pancakes using just cabbage and eggs! The initial appearance was a bit unusual, but having two cabbage and egg pancakes for dinner with a glass of milk allowed me to sleep without feeling hungry. (Tablespoon measurements are based on a standard Korean rice spoon.)
Ingredients for Hearty Cabbage and Egg Pancakes- 101g Cabbage
- 1 Whole Egg
- 4 Egg Yolks
- 0.15-0.2 Tbsp Salt (measured with a rice spoon)
- A pinch of Black Pepper (a few twists)
- 2 Tbsp Pancake Mix (measured with a rice spoon)
- Plenty of Grapeseed Oil (for frying)
- A little Parsley Flakes (optional)
Cooking Instructions
Step 1
First, prepare 101g of cabbage. Using a knife, shred the cabbage as thinly as possible. Thinly shredded cabbage will cook up soft and have a pleasant texture.
Step 2
Thinly shred 23g of carrot and 37g of onion to a similar thickness as the cabbage. Adding vegetables will enhance the color and enrich the flavor.
Step 3
Fill a clean bowl with enough water to cover the shredded cabbage. Gently agitate the cabbage with your hands to wash it about 3-4 times. Then, drain the cabbage thoroughly in a colander. Properly draining the water prevents the batter from becoming too wet.
Step 4
Place the drained cabbage into a bowl, and add the shredded carrots and onions. Mix them together.
Step 5
Now, add 1 whole egg to serve as the binder for the batter. This egg will help hold the cabbage and vegetables together. (Using an egg instead of water makes the pancake more savory and tender.)
Step 6
Add 0.15 Tbsp of salt to season the mixture. You can adjust this to 0.2 Tbsp according to your preference. (Measured with a rice spoon.)
Step 7
Sprinkle a few twists of black pepper to add aroma. Be careful not to add too much pepper.
Step 8
Add 2 Tbsp of pancake mix to achieve the right batter consistency. The pancake mix helps the ingredients bind together and adds a crispy texture. (Measured with a rice spoon.)
Step 9
Using your hands or a spatula, mix all the ingredients thoroughly until well combined. Ensure the egg, pancake mix, and vegetables are evenly distributed without lumps.
Step 10
Heat a pan over medium-low heat and add a generous amount of grapeseed oil. Once the oil is sufficiently heated, spoon the cabbage batter into the pan, forming round, relatively thick pancakes. Using a regular frying pan is recommended over an egg pan as it makes shaping easier and allows for better control of thickness.
Step 11
After placing the batter, leave a small empty space in the center. This will be the spot where you’ll later place the egg yolks.
Step 12
When the edges of the pancake start to turn golden brown, carefully flip it using a spatula. After flipping, gently press down on the pancake to ensure it cooks evenly.
Step 13
Cook for another 1-2 minutes, then flip it back over. At this point, reduce the heat to low. Carefully place the 4 egg yolks into the empty space you created in the center of the pancake.
Step 14
If you are using a pan with a lid, cover it and let the egg yolks cook slowly over low heat for about 3 minutes. Covering the pan ensures that heat is distributed evenly, cooking the yolks gently.
Step 15
After 3 minutes, remove the lid. Once the surface of the egg yolks appears cooked, your delicious cabbage and egg pancakes are ready! For an optional decorative touch and added flavor, sprinkle some parsley flakes on top. Enjoy your meal!
