If you’re looking for a delicious and healthy dish that is easy to prepare, savory cabbage pancakes are a fantastic option. Known as Okonomiyaki in Japan, these pancakes are versatile and allow for a variety of ingredient substitutions, whether you want to go gluten-free or add a protein boost.

Savory cabbage pancakes are not only flavorful but also rich in essential nutrients. Cabbage is a low-calorie vegetable packed with vitamins C and K, and it offers a great source of fiber. For those who love crispy, satisfying meals that don’t compromise on nutrition, these pancakes are a must-try.

Looking to add more healthy and satisfying dishes to your repertoire? You might also enjoy exploring recipes like creamy cabbage soup or even a Southern classic like air-fryer onion rings.

Why Are Savory Cabbage Pancakes So Popular?

One of the biggest reasons people love savory cabbage pancakes is their adaptability. You can keep them vegetarian, go gluten-free, or add proteins like shrimp or pork. They are also highly nutritious, making them a great choice for a balanced meal. If you’re already a fan of dishes like Southern fried chicken, you’ll appreciate the rich flavors these pancakes offer.

Ingredients for Savory Cabbage Pancakes

To make savory cabbage pancakes, you’ll need:

Cabbage: Shredded cabbage forms the base of the dish.
Eggs: Essential for binding the ingredients together.
Flour: You can use all-purpose or gluten-free flour.
Soy sauce: Adds that signature umami flavor.
Green onions: These give a fresh, mild onion flavor.
Ginger: Optional but enhances the dish’s overall flavor profile.

How to Make Savory Cabbage Pancakes

Here’s a quick guide to making these delicious pancakes:

Prepare the cabbage: Shred 3-4 cups of cabbage.
Make the batter: In a large bowl, mix flour, eggs, and soy sauce.
Add the cabbage and green onions: Fold them into the batter.
Cook the pancakes: Heat oil in a skillet and cook each pancake for about 4 minutes per side until crispy.
Serve: Garnish with optional toppings like mayo, sriracha, or bonito flakes.

Health Benefits of Cabbage

Cabbage is an incredible vegetable, packed with vitamins and nutrients. It’s low in calories, high in fiber, and offers numerous health benefits, including:

Boosting the immune system thanks to its high vitamin C content.
Supporting bone health with vitamin K.
Improving digestion due to its fiber content.

Adding more cabbage-based recipes like savory cabbage pancakes or a warming creamy cabbage soup to your diet is a great way to enjoy these health benefits regularly.

Frequently Asked Questions (FAQs)

1. Can I make cabbage pancakes gluten-free?

Yes! Simply replace the all-purpose flour with almond or rice flour.

2. What toppings go well with cabbage pancakes?

Common toppings include mayonnaise, soy sauce, bonito flakes, or sriracha. You can also experiment with cheese or kimchi.

3. How long can I store cabbage pancakes?

Store leftover pancakes in an airtight container in the fridge for up to 3 days.

4. Can I add meat to the pancakes?

Definitely! Adding shrimp, pork, or chicken is a great way to boost the protein content.

5. Are cabbage pancakes healthy?

Yes! They are low in calories, high in fiber, and packed with vitamins, making them a great addition to any healthy diet.

Conclusion

Savory cabbage pancakes are a delicious and versatile dish that can be adapted to fit a variety of dietary preferences. Whether you’re sticking to traditional Okonomiyaki or exploring a healthier, low-carb variation, these pancakes are a great way to enjoy the nutritional benefits of cabbage while satisfying your taste buds.

For more exciting recipes and meal ideas, check out air-fryer onion rings and other delicious options on Kynall.

Savory Cabbage Pancakes: A Tasty and Healthy Dish

Author: kynall

Print Recipe

Description

Learn how to make savory cabbage pancakes, a healthy and versatile dish packed with flavor. Perfect for any diet!

Ingredients

Scale

1/2 head of cabbage, finely shredded
1 onion, finely chopped
1 carrot, grated
3 large eggs
500 ml kefir or thick yogurt (approximately 17 oz)
300 g all-purpose flour (about 10.6 oz)
1 teaspoon baking soda or baking powder
Salt and black pepper, to taste
Vegetable oil, for frying

Instructions

Prepare the Vegetables: Finely shred the cabbage, chop the onion, and grate the carrot.
Mix Wet Ingredients: In a large mixing bowl, beat the eggs until fluffy. Add the kefir or thick yogurt and stir until well combined.
Incorporate Dry Ingredients: Sift the flour and baking soda (or baking powder) into the wet mixture, stirring until a smooth batter forms.
Combine with Vegetables: Gently fold in the shredded cabbage, chopped onion, and grated carrot. Season with salt and black pepper to taste.
Fry the Pancakes: Heat a small amount of vegetable oil in a frying pan over medium heat. Drop spoonfuls of the batter into the pan, flattening them slightly. Fry for 2-3 minutes on each side until golden brown.
Serve Warm: Remove from the pan and drain on paper towels. Serve immediately for the best flavor.

Serving Suggestions:

Enjoy with a dollop of sour cream or yogurt for added creaminess.
Pair with a fresh side salad or roasted vegetables.
Garnish with fresh herbs like parsley or dill.

Cooking Tips:

For a healthier alternative, bake the pancakes at 180°C (350°F) for 15-20 minutes, flipping halfway.
Add a handful of grated cheese for a savory twist.
Consider using sparkling water instead of kefir or yogurt for a lighter texture.

Notes

Nutritional Information (Per Serving):

Calories: 220 kcal
Protein: 8 g
Fat: 9 g
Carbohydrates: 25 g
Fiber: 4 g

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a frying pan or oven before serving.
These pancakes can also be frozen for up to 2 months.

Enjoy this quick and nutritious dish!