Cabbage Pancakes

Cabbage pancakes are a delightful vegetarian dish that combines shredded cabbage with a light batter, creating crispy, savory pancakes. Perfectly seasoned and easy to make, they offer a delicious twist on traditional Chinese cuisine.

Ingredients

• Cabbage - 300 grams, finely shredded
• All-purpose flour - 100 grams
• Cornstarch - 30 grams
• Water - 150 ml
• Green onions - 2, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a large mixing bowl, combine the shredded cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well to combine.
2. In a separate bowl, whisk together the all-purpose flour and cornstarch. Gradually add the water, stirring until the mixture is smooth and forms a batter.
3. Pour the batter into the cabbage mixture and fold gently until the cabbage is evenly coated.
4. Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
5. Spoon about 1/4 cup of the cabbage batter into the skillet for each pancake, flattening slightly with the back of the spoon. Cook for 3-4 minutes on each side or until golden brown and crispy.
6. Repeat with the remaining batter, adding more oil as needed, and keep the cooked pancakes warm in a low oven.
7. Serve hot with additional soy sauce or dipping sauce of your choice.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 34 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins C and K from cabbage, supporting immune health and bone strength.
• High in fiber, promoting digestive health and aiding in weight management.

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