Awesome Asian Street Food Inspired Savory Cabbage Pancakes

So many great videos now showcase street food cooks from around the globe perfecting their take on convenient, affordable cuisine. A popular street food in areas of Asia is a pancake with cabbage. Pancakes with cabbage?! Yes! And boy they are soooo delicious!

These are not meant to be sweet, like traditional American pancakes. They are SAVORY and more nutritious with a slight crunch and mild flavor versatile enough to be any main or side dish. Super kind on the wallet and execution proof. Vegetarian, gluten-free, and keto friendly! Nothing to lose here. Let’s get you started on trying something new!

You will need:

  • Electric skillet or large skillet pan for stovetop
  • Whisk and spatula
  • Glass mixing bowl or Pyrex large glass measuring cup
  • 1 tablespoon oil – olive, avocado, or vegetable preferred
  • 2 cups cabbage slaw – green and/or red cabbage that has been shredded or finely chopped (the premade packaged kind is a great option and comes with carrots to boot!)
  • 2 eggs (one per each cup of slaw)
  • 2 teaspoons of salt
  • Drizzle of ketchup, mayo, and/or balsamic glaze at the end for sauce garnishment (optional)

Makes three 3 inch pancakes, 1-2 servings.

Ingredients shown here with optional green onion and cilantro for elevated flavor

EE Step-Up: Adding sesame seeds and some chopped herbs like green onion, cilantro, or parsley to the mix adds a nutty freshness. If you like it spicy, try replacing the ketchup with Sriracha.

Step one. Start by adding the oil to the skillet. Spread it out with the spatula so that it evenly covers most of the surface. If using an electric skillet, preheat it to 350 degrees. If you using the stovetop, place the skillet pan on a burner set to medium.

While the skillet heats, add the cabbage slaw to the glass bowl or measuring cup. Add the salt. If there is any technique to this recipe, here’s where it comes in. No worries. It’s fun and super easy. Using the whisk, stir and softly pound the salt into the slaw for a minute or so. This breaks down the cabbage and releases its juices so that it is softer and slightly sweeter.

Crack the eggs into the mixture and whisk to incorporate.

Your mixture should look similar to this.

If you are stepping it up with sesame seeds add those now along with any chopped herbs.

Pour a third of the mixture into three separate pancakes on the preheated skillet. They may be a bit soupy at first. That is normal.

Simply use your spatula to move any soupy egg back into the cabbage and to form a more round pancake like these.

After you see golden brown edges form, flip it.

After the pancakes fully cook to a golden brown on each side, remove and plate.

Finish by drizzling with ketchup, mayo, and balsamic glaze, if you have it. Enjoy!

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