Cabbage and Egg Pancake is a simple, nutritious, and flavorful dish that can be served for breakfast, lunch, or even as a light dinner. This dish is a fantastic way to incorporate vegetables into your meal in an interesting way, combining the softness of eggs with the mild crunch of cabbage. The green onions add a hint of sharpness, while black pepper and chili powder bring a mild kick of heat. This savory pancake is quick to make, satisfying, and versatile—you can enjoy it on its own or pair it with a dipping sauce. Whether you’re in a hurry or just want a wholesome, easy meal, this cabbage and egg pancake fits the bill.

Full Recipe:

Ingredients

For the Pancake:

150g cabbage, finely chopped
Hot water (for blanching cabbage)

Cold water (for rinsing)
15g green onion, sliced into small pieces
6 eggs

1/6 tsp black pepper
1/3 tsp chili powder
1/4 tsp salt

1 tbsp cooking oil (for frying)

Instructions: Step-by-Step

1. Prepare the Cabbage

Begin by placing the finely chopped cabbage in a heatproof bowl.
Pour hot water over the cabbage, allowing it to sit for 1-2 minutes. This will soften the cabbage.

Drain the hot water and immediately rinse the cabbage with cold water to stop the cooking process. Drain well and set aside.

2. Mix the Eggs

In a large mixing bowl, crack the 6 eggs.
Add the black pepper, chili powder, and salt. Whisk everything together until the eggs are well beaten and the spices are fully incorporated.

3. Combine the Ingredients

Add the blanched cabbage and the sliced green onions into the egg mixture.
Stir well to ensure the cabbage and onions are evenly distributed throughout the eggs.

4. Cook the Pancake

Heat 1 tbsp of cooking oil in a non-stick frying pan over medium heat.

Once the oil is hot, pour in the egg and cabbage mixture, spreading it evenly across the pan.
Cook for 3-4 minutes, or until the bottom is golden brown and firm enough to flip.
Gently flip the pancake using a spatula, and cook the other side for another 2-3 minutes until both sides are golden and the eggs are fully cooked through.

5. Serve

Remove the pancake from the pan and place it on a plate.
Cut it into wedges and serve hot.

Cooking Tips

Blanching the Cabbage: Don’t skip the step of blanching and cooling the cabbage. This softens the cabbage slightly while retaining its crunch and vibrant color.

Non-Stick Pan: Use a good-quality non-stick pan to prevent the egg pancake from sticking and to ensure an even golden crust.
Heat Control: Keep the heat at medium to avoid burning the pancake before it cooks through. If your pancake browns too quickly, lower the heat slightly.

Storage Tips

Refrigeration: If you have leftovers, store the pancake in an airtight container in the refrigerator for up to 2 days.

Reheating: To reheat, you can microwave the pancake for 1-2 minutes, or heat it in a skillet over low heat until warmed through. Reheating in a skillet will help maintain some of the original texture.
Freezing: You can freeze the pancake by wrapping individual portions tightly in plastic wrap or foil, then placing them in a freezer-safe bag. It can be frozen for up to 1 month. To reheat, thaw in the refrigerator overnight, then warm it up in a skillet or microwave.

Nutritional Facts (Per Serving, based on 2 servings)

Calories: 230 kcal

Protein: 14g
Fat: 17g
Carbohydrates: 5g

Fiber: 2g
Sodium: 300mg
Cholesterol: 325mg

This recipe provides a balance of protein from the eggs and fiber from the cabbage, making it a nutritious option for any meal.

Frequently Asked Questions (FAQs)

Can I add other vegetables to this pancake?
- Yes, feel free to add grated carrots, zucchini, or bell peppers for extra flavor and nutrition.
Can I substitute cabbage with another leafy vegetable?
- Absolutely. You can use spinach, kale, or even shredded lettuce for a different take on this recipe.

How do I make the pancake spicier?
- If you want more heat, add extra chili powder or include a pinch of cayenne pepper in the egg mixture.
Is this dish gluten-free?
- Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I cook this in the oven instead of frying?
- While this is primarily a stovetop recipe, you can bake it in the oven at 180°C (350°F) for 15-20 minutes in a greased oven-safe dish.

Conclusion

Cabbage and Egg Pancake is a versatile dish that marries the simplicity of basic ingredients with the satisfying textures of eggs and cabbage. Its mild spice from chili powder and black pepper complements the fresh taste of green onions, creating a delightful meal that can be enjoyed at any time of day. This recipe is also highly adaptable—you can change the vegetables, adjust the spices, or even experiment with different herbs to suit your preferences. Not only is it quick and easy to prepare, but it also stores well, making it a great option for meal prepping or enjoying leftovers. Give it a try, and you’ll find it’s a perfect addition to your cooking repertoire!