JAPANESE CABBAGE PANCAKE

Serves 2 as a meal

Takes 20 minutes

Ingredients:

1/4 pound bacon, chopped

4 cups shredded or thinly sliced Napa cabbage

1/2 cup minced chives

2/3 cup flour

3/4 teaspoon salt

3 large eggs

Sauce:

3 tablespoons mayonnaise

1 tablespoon BBQ sauce

1 tablespoon soy sauce

For topping:

2 teaspoons toasted sesame seeds

1-2 tablespoons finely chopped cilantro

1 scallion, thinly sliced

Directions:

  1. Preheat a large 12-inch skillet (preferably cast-iron) over medium heat. Cook bacon until crisped, about 5 minutes. Remove to a paper towel.

  2. In a large bowl, toss cabbage with cooked bacon, chives, flour and salt until cabbage is evenly coated with flour. Add eggs and stir until mixture is uniform and no flour is visible. 

  3. Reduce the pan to medium low and add cabbage mixture. Press down into a thin, even layer. Cook for 2-3 minutes until browned. Flip and cook for an additional 2-3 minutes until cooked through. Place on a large plate. 

  4. In a small bowl, combine mayo, BBQ sauce and soy sauce. Drizzle over pancake and top with sesame seeds, cilantro and scallion. If you have extra sauce, serve it on the side for dipping. 

Cabbage, HerbsBethanee WrightComment