Crispy Cabbage and Egg Pancake: A Super Simple Side Dish for Busy Mornings
Easy for Beginners! Nutritious Cabbage and Egg Pancake Recipe, Perfect as a Filling Side Dish
Are you short on time for cooking on busy mornings but still want something delicious and nutritious? Then we highly recommend this ‘Cabbage and Egg Pancake’! It combines the delightful crispiness of cabbage with the nutritional benefits of eggs, making it both easy to prepare and incredibly tasty. This recipe is perfect for a satisfying side dish that the whole family will enjoy. Let’s create a wonderful meal with simple ingredients!
Key Ingredients- 2 fresh eggs
- 1/6 medium cabbage (about 100g)
- A little cooking oil (for frying)
- 1 pinch of salt (approx. 0.5g)
- Ketchup, to serve (optional)
Cooking Instructions
Step 1
First, crack 2 fresh eggs into a clean bowl. Add 1 pinch of salt to remove any eggy smell and enhance the flavor. Whisk gently with a fork or whisk until the egg whites and yolks are well combined. Ensure everything is evenly mixed.
Step 2
Next, remove the outer leaves of the cabbage, wash it thoroughly under running water, and pat it dry. Slice the cabbage thinly into shreds. Aim for a thickness of about 2-3mm. If possible, drain the shredded cabbage in a sieve for a moment to remove excess moisture.
Step 3
Now, add all the shredded cabbage to the bowl with the beaten eggs. Use a spoon or spatula to mix the cabbage and egg mixture thoroughly until well combined. Make sure the cabbage is evenly distributed and not clumped together. Your batter for the delicious and savory cabbage egg pancake is now ready.
Step 4
Heat a non-stick frying pan over medium heat and add 1-2 tablespoons of cooking oil. Swirl the pan to coat the bottom evenly. Once the oil is shimmering, pour in the cabbage and egg mixture. Spread it evenly across the pan, aiming for a round shape.
Step 5
When the edges of the pancake start to set and the bottom appears golden brown, carefully flip it over using a spatula. Be gentle to prevent the pancake from breaking apart. Cook the other side for another 2-3 minutes over medium heat until it’s also golden brown and cooked through.
Step 6
Once both sides of the cabbage and egg pancake are beautifully golden brown, it’s ready to be served. You can cut it into desired pieces or serve it whole. Optionally, serve with ketchup for a tangy and sweet contrast. Enjoy your perfectly crispy and flavorful Cabbage and Egg Pancake!
