Crispy and Savory Cabbage Egg Pancake
Crispy and Savory Cabbage Egg Pancake
Easy Diet Side Dish: How to Make Cabbage Egg Pancake with Leftover Cabbage
Wondering what to do with leftover cabbage? This recipe transforms it into a delicious and light side dish perfect for a healthy diet. The combination of slightly sweet, crisp cabbage and fluffy eggs makes for a satisfying meal, ideal for breakfast or any time you need a light, nourishing option. It’s simple to make with just a few ingredients, so let’s get started!
Main Ingredients- 5 sheets of cabbage (approx. 200g)
- 2 large eggs
- 2 pinches of salt (approx. 1/8 tsp)
- 2 Tbsp teriyaki sauce
- 2 Tbsp mayonnaise
- 2 Tbsp cooking oil
Cooking Instructions
Step 1
First, let’s prepare the cabbage. Wash the cabbage thoroughly under running water, remove the core, and thinly slice it into shreds. Slicing the cabbage thinly is key to ensuring it cooks quickly and results in a tender texture. If the shreds are too thick, they’ll take a long time to cook, so keep this tip in mind!
Step 2
Next, we’ll crack the eggs. In a clean bowl, crack 2 large eggs. Using fresh eggs will make your pancake even more delicious.
Step 3
Now, let’s season the eggs. Add 2 pinches of salt to the eggs. This helps to remove any eggy odor and season the pancake overall. You don’t need a lot of salt, as the sauce later will add plenty of flavor.
Step 4
Using a whisk or chopsticks, gently beat the eggs to break the yolks and combine them with the whites. Mix them thoroughly until well blended, but try not to over-whisk, as too much froth can affect the texture.
Step 5
Now, add the thinly sliced cabbage to the beaten eggs. Make sure to add all the cabbage; it should be coated generously with the egg mixture.
Step 6
Gently mix the cabbage and egg mixture together using your hands or a spatula. Ensure that each strand of cabbage is coated evenly with the egg batter. This prevents the pancake from falling apart while cooking and helps it hold its shape beautifully.
Step 7
It’s time to cook! Heat 2 Tbsp of cooking oil in a non-stick pan over medium-low heat. Pour the cabbage and egg mixture into the pan, forming pancake shapes of your desired size. Cooking over low heat is important to ensure the pancake cooks through without burning the bottom. Let it cook until the bottom layer of egg is completely set and firm.
Step 8
Once the bottom is golden brown and firm, carefully flip the pancake. Cook the other side until the cabbage turns translucent. You’ll notice the cabbage changing from white to a more see-through appearance as it cooks. This indicates the cabbage is tender and perfectly cooked, so continue cooking until you reach this stage.
Step 9
Transfer the perfectly cooked cabbage egg pancake to a plate. Drizzle 2 Tbsp of teriyaki sauce over it in a zigzag pattern. The sauce adds a wonderful sweet and savory dimension to the pancake. Feel free to adjust the amount of sauce to your liking.
Step 10
Finally, add a generous drizzle of mayonnaise over the teriyaki sauce. The creamy mayonnaise complements the sweet and savory teriyaki sauce perfectly, enhancing the overall flavor profile of the pancake.
Step 11
And there you have it – a delicious and satisfying Cabbage Egg Pancake! It looks as good as it tastes and makes for a wonderful, healthy side dish. Enjoy this delightful creation as a quick breakfast, a light meal, or a nutritious snack!
