Crispy Cabbage and Fluffy Egg Pancake
Crispy Cabbage and Fluffy Egg Pancake
Mastering the Delicious and Satisfying Cabbage and Egg Pancake
I absolutely love adding cabbage to my egg pancakes! It enhances both the texture and the flavor, making it a versatile dish perfect for lunchboxes, side dishes, snacks, or even as a light, healthy option. Today, we’re making a Cabbage and Egg Pancake. It’s delicious on its own, and even better with a side of ketchup!
Essential Ingredients- 1/6 head of fresh cabbage
- 1/3 carrot
- 1/3 green onion
- 3 slices of ham
- 3 fresh eggs
- 2 pinches of salt
- 1 pinch of black pepper
- 2 tablespoons of cooking oil
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will add flavor to our Cabbage and Egg Pancake. Finely mince the carrot. Aim for small pieces, about 0.5 cm, as larger chunks might affect the texture.
Step 2
Next, finely dice the ham, similar in size to the minced carrot (about 0.5 cm). You can also substitute with bacon or sausages for a different flavor profile.
Step 3
Finely chop the green onion to add a fresh aroma. You can use both the white and green parts.
Step 4
For the star of the dish, thinly shred the cabbage. The thinner the shreds, the softer and more harmonious the texture will be when cooked.
Step 5
Now, let’s make the egg mixture. Crack the 3 fresh eggs into a bowl. Season with 2 pinches of salt to remove any eggy smell and 1 pinch of black pepper for a subtle kick.
Step 6
Using chopsticks or a whisk, beat the eggs thoroughly until the yolks and whites are well combined, creating a smooth and uniform mixture.
Step 7
Add the minced carrot, ham, and green onion to the beaten eggs. (Do not add the cabbage yet!)
Step 8
Using a spatula or spoon, mix everything together until the vegetables are evenly distributed throughout the egg mixture. Proper mixing ensures a delicious and cohesive pancake.
Step 9
Heat a non-stick pan over medium-low heat and add 2 tablespoons of cooking oil. Swirl the pan to coat the surface evenly. Pour about half of the egg mixture into the center of the pan and spread it thinly into a circle.
Step 10
Once the edges of the egg start to set and the surface is semi-cooked, carefully arrange the thinly shredded cabbage evenly over the cooked egg layer. Adding plenty of cabbage will give you a delightful crunch.
Step 11
After placing the cabbage, gently pour the remaining egg mixture over the cabbage, ensuring it covers the cabbage evenly without disturbing it. This step helps to encase the cabbage within the egg for a softer texture.
Step 12
Now, cook slowly over medium-low heat. Once the bottom is golden brown, carefully flip the pancake and cook the other side until golden brown as well. Ensure the egg is fully cooked and moist inside. Cook each side for about 3-4 minutes.
Step 13
Once cooked, let the Cabbage and Egg Pancake cool slightly before cutting it into bite-sized pieces, about 2 cm wide. Be careful not to cut it while it’s too hot, as it might fall apart.
Step 14
Voila! Your delicious Cabbage and Egg Pancake, with its delightful combination of crispy cabbage and fluffy egg, is ready to be enjoyed. Serve with ketchup for an extra treat!
