This crispy cabbage and egg pancake is a simple yet flavorful dish that you can whip up in no time. Made with cabbage, eggs, and chili, it’s a nutritious and satisfying option that can be enjoyed for breakfast, lunch, or as a snack. With a crisp texture on the outside and tender on the inside, this pancake is sure to please your taste buds. The combination of green onions and chili adds a fresh and spicy kick, while the eggs bind everything together perfectly.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
- Cabbage: 270 g (about 2 cups, shredded)
- Salt: 1/3 teaspoon
- Green onion: 20 g (2 tablespoons, chopped)
- Eggs: 4 large
- Chili: 30 g (1-2 medium chilies, finely chopped)
- Black pepper: 1/6 teaspoon
- Corn starch: 100 g (3/4 cup)
- Cooking oil: 2 tablespoons
Directions
- Prepare the Cabbage: Shred 270 g of cabbage and place it in a large mixing bowl. Add 1/3 teaspoon of salt and mix well. Let it marinate for 10 minutes to soften.
- Chop the Green Onions and Chili: While the cabbage marinates, finely chop 20 g of green onion and 30 g of chili. Set aside.
- Combine the Ingredients: After 10 minutes, add 4 eggs, chopped green onion, chopped chili, 1/6 teaspoon of black pepper, and 100 g of corn starch to the bowl with the cabbage. Mix thoroughly until all ingredients are well combined.
- Heat the Pan: Heat 2 tablespoons of cooking oil in a non-stick skillet over medium heat.
- Fry the Pancake: Pour the cabbage mixture into the pan and spread it evenly. Fry until the bottom is golden brown and crispy, about 4-5 minutes.
- Flip and Fry the Other Side: Carefully flip the pancake using a spatula. Fry the other side until golden brown and crispy, about another 4-5 minutes.
- Serve: Remove from the pan, slice into wedges, and serve hot.
Serving Suggestions
- Serve with a side of dipping sauce such as soy sauce with a dash of vinegar and sesame oil.
- Pair with a fresh salad or soup for a light and complete meal.
- Enjoy with a dollop of yogurt or sour cream for added flavor.
Cooking Tips
- Consistent Heat: Fry over medium heat to ensure the pancake cooks evenly without burning.
- Customize the Spice Level: Adjust the amount of chili according to your spice preference. You can also add more black pepper for extra heat.
- Veggie Variations: Feel free to add other vegetables like shredded carrots or bell peppers for added color and nutrition.
Nutritional Benefits
- High in Fiber: The cabbage provides a good amount of dietary fiber.
- Rich in Protein: Eggs are a great source of high-quality protein.
- Low in Carbs: This dish is relatively low in carbohydrates, making it a good option for low-carb diets.
Dietary Information
- Vegetarian: This recipe is vegetarian-friendly.
- Gluten-Free: Made with corn starch instead of wheat flour.
Nutritional Facts (per serving)
- Calories: 180
- Protein: 8g
- Carbohydrates: 15g
- Fat: 10g
- Fiber: 2g
- Sugar: 1g
Storage Tips
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven until crispy.
- Freeze: You can freeze the pancake slices for up to 1 month. Reheat directly from frozen in a skillet over low heat.
Why You’ll Love This Recipe
- Quick and Easy: Requires minimal ingredients and is ready in just 30 minutes.
- Healthy and Delicious: Packed with protein, fiber, and vitamins, making it a nutritious meal.
- Versatile: Enjoy it as a snack, side dish, or light meal.
- Customizable: Easily adaptable to suit your taste with different vegetables and spices.
Conclusion
This crispy cabbage and egg pancake is a versatile, easy, and healthy recipe that is perfect for any meal. The combination of tender cabbage, fresh green onions, and a hint of spice from the chili creates a delightful flavor and texture. Quick to prepare and packed with nutrients, it’s an excellent choice for those looking for a light yet satisfying dish. Give it a try, and you’ll find it’s a great way to enjoy more vegetables in a delicious way!
Frequently Asked Questions
- Can I make this recipe vegan?
Yes, replace the eggs with a vegan egg substitute, such as chickpea flour mixed with water, or use a flax egg. - Can I use different types of flour?
Absolutely! You can replace corn starch with potato starch or tapioca flour. - Can I add other vegetables?
Yes, shredded carrots, bell peppers, or even mushrooms would be great additions. - Can I omit the chili?
Yes, if you don’t like spicy food, you can leave out the chili or replace it with a milder pepper. - How do I keep the pancake from falling apart?
Make sure to press the mixture firmly in the pan and cook on medium heat without flipping too early. - Can I use different spices?
Definitely! Add spices like paprika, cumin, or curry powder for additional flavor. - How can I make the pancake crispier?
Use a little more oil and cook over medium-high heat for extra crispiness. - Is there a substitute for green onions?
Yes, chives or finely chopped shallots would work as well. - Can I serve it cold?
Yes, it tastes good cold too, making it a great option for lunchboxes or picnics. - What sauce goes well with this pancake?
A simple dipping sauce made with soy sauce, vinegar, and chili oil pairs wonderfully with this dish.