Cabbage is tastier than meat. Why didn’t I know about this cabbage recipe?

Cabbage Pancake (Okonomiyaki)

Ingredients:

• 500 g cabbage, shredded
• 2 onions, finely chopped
• 3 cloves of garlic, minced
• 3 eggs
• 1 cup all-purpose flour
• 1 cup water or dashi stock
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons vegetable oil (for cooking)
• Optional: chopped green onions, shredded carrots, cooked bacon or seafood

Toppings (optional but recommended):

• Okonomiyaki sauce (or a mix of Worcestershire sauce and ketchup)
• Japanese mayonnaise
• Bonito flakes (katsuobushi)
• Aonori (seaweed flakes)
• Pickled ginger (beni shoga)

Instructions:

1. Prepare the Ingredients:
   • Shred the cabbage into thin strips.
   • Finely chop the onions.
   • Mince the garlic.
   • In a large bowl, mix the flour, water (or dashi stock), salt, and baking powder to create a batter.
2. Combine the Batter and Vegetables:
   • Add the shredded cabbage, chopped onions, minced garlic, and any optional ingredients (such as green onions, carrots, bacon, or seafood) into the batter. Mix well.
   • Crack the eggs into the mixture and stir until everything is well combined.
3. Cook the Pancake:
   • Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat.
   • Pour about half of the batter mixture into the skillet and spread it out evenly to form a thick pancake.
   • Cook for about 4-5 minutes on each side, or until the pancake is golden brown and cooked through. Use a spatula to flip the pancake carefully.
4. Repeat:
   • Add more oil to the skillet as needed and repeat the cooking process with the remaining batter to make a second pancake.
5. Serve and Garnish:
   • Transfer the cooked pancakes to a plate.
   • Drizzle the top with okonomiyaki sauce and Japanese mayonnaise.
   • Sprinkle with bonito flakes, aonori, and pickled ginger, if using.

Enjoy