Crispy and Sweet Cabbage Pancakes
Crispy and Sweet Cabbage Pancakes
Make Crunchy and Sweet Cabbage Pancakes on a Rainy Day (feat. Diet)
Today, we’ll be making delicious cabbage pancakes, a perfect diet-friendly dish. 🙂
Main Ingredients- 250g cabbage (about 1/4 of a medium head)
- 1 egg
Cooking Instructions
Step 1
First, remove the outer leaves of the cabbage and wash it thoroughly under running water. Trim the tough core with a knife, then thinly shred the cabbage. The thinner you shred it, the softer the texture will be and the easier it will cook. If the shredded cabbage is too long, you can cut it into more manageable pieces. Aim for very fine shreds for the best result.
Step 2
Transfer the shredded cabbage to a large bowl. Crack in 1 egg and add 1/2 teaspoon of salt. The egg will help bind the cabbage, and the salt enhances the natural sweetness of the vegetable. Using chopsticks or a spatula, gently mix everything together without mashing the cabbage. Ensure all the ingredients are evenly combined, forming a slightly cohesive batter.
Step 3
Heat about 1 to 2 tablespoons of vegetable oil in a non-stick pan over medium heat. Once the pan is hot, carefully spoon portions of the cabbage mixture onto the pan, shaping them into small, flat pancakes of your desired size. It’s best to keep them about 1 cm thick so they cook through evenly. Cook for about 3-4 minutes until the bottom is golden brown and crispy. Flip them over and cook the other side until it’s also beautifully golden brown. These pancakes should be done in about 5-7 minutes total. For an extra crispy finish, you can lower the heat slightly and cook a little longer.
