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


Cabbage Pancake (Okonomiyaki)


  • 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)


  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.



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