Elegant Cabbage and Egg Pancake with Shrimp, Bacon, and Cheese
Elegant Cabbage and Egg Pancake with Shrimp, Bacon, and Cheese
How to Make a Delicious Cabbage and Egg Pancake
A delightful savory pancake made with crisp cabbage, fluffy eggs, savory bacon, succulent shrimp, and gooey melted cheese! This recipe is surprisingly easy to make and doesn’t require flour, as the melted cheese acts as a binder. Perfect for a quick lunch, a satisfying snack, or even a light dinner. Enjoy the wonderful textures and flavors in every bite!
Main Ingredients- 44g fresh cabbage
- 1 fresh egg
- 7 peeled and deveined shrimp
- 2 strips thick-cut bacon
- 45g shredded pizza cheese
Seasoning & Others- A pinch of black pepper (to taste)
- A pinch of black pepper (to taste)
Cooking Instructions
Step 1
Prepare all your ingredients. The shrimp and bacon add wonderful flavor, but feel free to omit them if they are unavailable. You can substitute with other vegetables or adjust the cabbage and egg ratio.
Step 2
Thinly shred the cabbage. To soften its texture and remove any strong odors, soak the shredded cabbage in a bowl of water with a splash of vinegar for about 5 minutes. Afterwards, rinse thoroughly under cold water and squeeze out any excess moisture. This step ensures a pleasant, crisp bite.
Step 3
Clean and devein the shrimp, then cut each shrimp in half. Cut the bacon into bite-sized pieces. This ensures even cooking and distribution within the pancake.
Step 4
In a mixing bowl, combine the prepared cabbage, shrimp, and bacon. Crack the egg into the bowl and add a pinch of black pepper. Now, add the shredded pizza cheese generously! The cheese will melt and bind all the ingredients together beautifully, eliminating the need for flour and making this pancake incredibly easy to assemble.
Step 5
Mix everything thoroughly using a spatula or spoon until well combined. The mixture should be cohesive, with all ingredients evenly coated by the egg and cheese. Aim for a consistency that holds its shape when scooped.
Step 6
Heat a non-stick skillet over medium-low heat. Add cooking oil and use a paper towel to spread a thin, even layer of oil across the entire surface of the pan. This prevents sticking and helps achieve a perfectly crispy exterior.
Step 7
Pour the batter onto the heated skillet, shaping it into a round, flat pancake. Cook over medium-low heat until the bottom is golden brown and set. You can gently lift the edge with a spatula to check the color.
Step 8
Once the bottom is beautifully golden brown, carefully flip the pancake using a spatula. Cook the other side until it’s also golden brown and the pancake is cooked through. Once both sides are perfectly cooked and the pancake is ready, your delicious cabbage and egg pancake is complete! Serve immediately for the best taste and texture.
