Savory and Mild Cabbage Pancakes (Low-Carb & Keto Friendly)
Delicious Low-Carb Cabbage Pancakes for a Filling and Healthy Diet
These cabbage pancakes are wonderfully savory, mild, and subtly sweet, offering a great sense of fullness that makes them perfect for frequent enjoyment without getting tired of the taste. The best part? They’re low in calories, so you can indulge without worrying about weight gain!
Ingredients
- 1/8 medium head of cabbage, shredded (about 2 large handfuls)
- 2 fresh eggs
- 1/2 Korean green chili pepper (Cheongyang chili), finely chopped
- 1/2 red chili pepper, finely chopped
- 1/8 small onion, finely chopped
- 1/2 Tbsp oyster sauce
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash the cabbage thoroughly under running water. Then, thinly shred it into fine strips. Aim for about two large handfuls of shredded cabbage.
Step 2
To enhance the crispiness, soak the shredded cabbage in cold water for about 5 minutes. Afterwards, rinse it several times under cold water to remove any impurities.
Step 3
Drain the washed shredded cabbage thoroughly using a colander. It’s crucial to remove as much water as possible, as excess moisture can make the pancakes soggy.
Step 4
While the cabbage is draining, finely chop the onion. Remove the seeds from the red and green chili peppers and finely mince them. You can adjust the spiciness by modifying the amount of Cheongyang chili pepper to your preference.
Step 5
Heat a non-stick frying pan over medium-low heat and add a moderate amount of cooking oil. Avoid overheating the pan, as this can cause the vegetables to burn easily. Maintaining a consistent, moderate temperature is key.
Step 6
Add the drained cabbage, chopped onion, and chili peppers to the pan. Sauté over medium-low heat until the cabbage becomes slightly wilted and tender. Be careful not to overcook, as this will diminish the cabbage’s crisp texture.
Step 7
Once the vegetables are adequately sautéed, add 1/2 tablespoon of oyster sauce and a pinch of black pepper. Stir gently to combine all the ingredients and season them evenly.
Step 8
Crack the two eggs directly over the sautéed vegetables in the pan. You don’t need to separate the yolks and whites; just use them as they are.
Step 9
Before the eggs cook, quickly mix them with the sautéed vegetables. The trick here is to mix swiftly and lightly to form a cohesive pancake rather than overmixing, which can result in a scrambled texture where the egg and vegetables are separate. Let it cook undisturbed over medium-low heat for about 2 minutes. It’s essential to keep the heat low to prevent burning the bottom.
Step 10
Once the bottom side is golden brown and cooked through, carefully flip the pancake using a spatula. Cook for another 2 minutes on the other side, ensuring both sides are evenly browned and cooked through. This will result in delicious cabbage pancakes.
Step 11
Your savory and delicious cabbage pancakes, featuring a wonderful combination of egg and cabbage, are now complete! They are incredibly easy to make with just a few simple ingredients. Enjoy your meal! ^^
