Savory Cabbage and Ham Pancakes

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These Savory Cabbage and Ham Pancakes are a delightful way to enjoy fresh cabbage with a crispy, flavorful twist. Perfect for a hearty breakfast or light lunch, these pancakes combine the crunch of cabbage with the savory taste of ham and a touch of soy sauce. With a golden-brown exterior and a tender inside, they are easy to make and incredibly satisfying.

Preparation Time:

  • Total Time: 30 minutes

Ingredients:

  • Main Ingredients:
    • Half a cabbage
    • 1 onion
    • 3 eggs + 1 egg (for binding)
    • 2 tablespoons light soy sauce
    • 1 spoonful of flour
    • 1 large spoon of cornmeal
    • 2 ham sausages
    • Cooking oil (for frying)
    • Cooked sesame seeds (for garnish)
  • Seasoning:
    • 1 spoonful of salt (for cabbage)
    • Salt (to taste)
    • White pepper (to taste)

Directions:

  1. Prepare the Cabbage:
    • Finely chop half a cabbage.
    • Sprinkle 1 spoonful of salt over the cabbage and let it sit for 10 minutes. This helps to draw out excess moisture.
    • After 10 minutes, squeeze out the excess water from the cabbage and set aside.
  2. Prepare the Pancake Mixture:
    • Dice 1 onion and chop 2 ham sausages.
    • In a large mixing bowl, combine the squeezed cabbage, diced onion, chopped ham sausages, and 3 eggs.
    • Add 2 tablespoons light soy sauce, a pinch of salt, and white pepper to taste.
    • Stir in 1 spoonful of flour and 1 large spoon of cornmeal to help bind the mixture.
  3. Cook the Pancakes:
    • Heat a small amount of cooking oil in a skillet over medium heat.
    • Spoon the cabbage mixture into the skillet, forming small pancakes.
    • Cook each pancake for about 3-4 minutes on each side, or until golden brown and crispy.
    • Remove the cooked pancakes from the skillet and place them on a paper towel to drain excess oil.
  4. Garnish and Serve:
    • Sprinkle the cooked pancakes with sesame seeds.
    • Serve warm as a delicious breakfast, lunch, or snack.

Serving Suggestions:

  • Serve with a side of fresh greens or a light salad.
  • Pair with a dipping sauce or a dollop of plain yogurt.
  • Enjoy with a hot cup of tea or a light beverage.

Cooking Tips:

  • Make sure to squeeze out as much moisture from the cabbage as possible to avoid soggy pancakes.
  • Adjust the seasoning according to your taste preferences.
  • Use a non-stick skillet for easier cooking and flipping.

Nutritional Benefits:

  • Cabbage is rich in vitamins C and K, fiber, and antioxidants.
  • Eggs provide a good source of protein and essential nutrients.
  • Ham sausages add a savory flavor and extra protein.

Dietary Information:

  • Contains Gluten: Includes flour, which contains gluten.
  • Contains Dairy: No dairy ingredients are used, making this suitable for those avoiding dairy.
  • Contains Meat: Includes ham sausages, which are not suitable for vegetarians or vegans.

Nutritional Facts (per pancake, assuming 8 pancakes):

  • Calories: 120
  • Protein: 6g
  • Carbohydrates: 10g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 70mg
  • Sodium: 500mg
  • Calcium: 30mg
  • Iron: 1mg

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet or microwave before serving.
  • For longer storage, freeze pancakes for up to 2 months; thaw in the refrigerator before reheating.

Why You’ll Love This Recipe:

  • Quick and Easy: Simple to prepare with minimal ingredients.
  • Savory and Satisfying: Combines the flavors of cabbage and ham for a delicious meal.
  • Versatile: Can be served as a main dish or a snack.
  • Customizable: Add your favorite herbs or spices for extra flavor.

Conclusion:

These Savory Cabbage and Ham Pancakes are a versatile and tasty option for any meal of the day. With their crispy exterior and flavorful filling, they offer a satisfying and nutritious way to enjoy fresh cabbage. Whether you’re serving them for breakfast or as a snack, these pancakes are sure to be a hit. Try them today for a quick and delicious meal!

Frequently Asked Questions:

  1. Can I use other vegetables in this recipe?
    • Yes, you can substitute cabbage with shredded carrots, bell peppers, or spinach.
  2. Can I make these pancakes without ham sausages?
    • Absolutely! You can omit the ham sausages or replace them with cooked chicken or tofu for a different flavor.
  3. What can I use instead of cornmeal?
    • You can use additional flour or breadcrumbs if you don’t have cornmeal.
  4. Can I prepare the batter ahead of time?
    • Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours.
  5. How do I make these pancakes gluten-free?
    • Use a gluten-free flour blend in place of regular flour.
  6. Can I bake these pancakes instead of frying them?
    • Yes, you can bake them at 180°C (356°F) for about 20-25 minutes, flipping halfway through for even cooking.
  7. How do I prevent the pancakes from sticking to the skillet?
    • Use a non-stick skillet or add a bit of oil to prevent sticking.
  8. Can I use a different type of oil for frying?
    • Yes, you can use any cooking oil with a high smoke point, such as vegetable oil or canola oil.
  9. How can I make these pancakes spicier?
    • Add chili flakes or hot sauce to the batter for a spicy kick.
  10. Can I freeze these pancakes?
    • Yes, freeze them in a single layer on a baking sheet, then transfer to an airtight container. Reheat before serving.
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