This snack-y cabbage pancake is a riff on okonomiyaki, a savory Japanese street food. Our version combines shredded green cabbage and thin-sliced onions, and is topped with pulled pork and spicy mayo. Omit the pork or sub in sauteed mushrooms to keep it vegetarian, or try other toppings, like sesame seeds, sliced scallions and chopped fresh herbs.
Cabbage Pancakes
| Prep Time |
Cook Time |
Total Time |
| 10 min |
25 min |
35 min |
Ingredients
- 3/4 cup all-purpose flour
- Salt and pepper, to taste
- 1/2 cup water
- 2 large eggs
- 2 cups shredded green cabbage
- 1 small onion, thinly sliced (about 1 cup), optional
- 2 tablespoons vegetable oil
- 1 (12-ounce) can pulled pork
- 1/4 cup light mayonnaise
- 1-2 tablespoons red pepper hot sauce, such as sriracha
Method
- Combine flour, salt and pepper in a large bowl. Gradually mix in water and eggs until a batter forms. Fold in cabbage and onion (if using) until completely coated and set aside.
- Heat oil in a large skillet over medium heat. Place about 1/4 of batter into pan and spread into an even layer, about 1/2-inch thick. Cook until bottom is golden-brown, about 3 minutes. Flip and cook for an additional 3 minutes, or until cooked through. Repeat with remaining batter.
- Meanwhile, place pork in a microwave-safe bowl. Microwave in 30-second increments, stirring between each increment, until heated through, about 1-2 minutes. Set aside.
- Whisk together mayonnaise and hot sauce in a small bowl until combined.
- Divide pancakes between 4 serving plates. Top each pancake evenly with pulled pork and drizzle with mayonnaise mixture. Serve warm.
