Cabbage and Egg Recipe: Simple and Delicious Veggie Pancakes
I really like this cabbage and egg pancake. It's simple and easy to make, with a rich texture. With just two basic ingredients, you can easily make a home-cooked dish that is full of nutrition, which is suitable for busy daily life.
Why I love this recipe?
Simple ingredients: You only need four ingredients: cabbage, eggs, salt, and a little oil. These ingredients are almost always available at home.
Good texture: It's crispy on the outside and tender on the inside, with a delicious taste.
Healthy and nutritious: Cabbage is rich in fiber, and eggs provide high-quality protein, ensuring a balanced diet.
Simple and easy to make: The whole process only takes about 15 - 20 minutes, making it suitable for busy daily life.
Can other vegetables be used instead of cabbage?
Yes, you can try using napa cabbage, spinach, or carrots instead of cabbage.
But it should be noted that different vegetables have different water contents, and you may need to adjust the amount of eggs to ensure the thickness of the pancake.
Can eggs be substituted with other ingredients?
If you don't want to use eggs, you can substitute them with an equal amount of flour, but you need to add an appropriate amount of water to make a paste.
However, eggs can make the pancake softer and more nutritious. It is recommended to choose eggs first.
Does the cabbage and egg pancake need to be deep-fried?
It doesn't need to be fully deep-fried. Just use a small amount of oil to fry it in a frying pan until both sides are golden.
If you want to reduce the amount of oil, you can also use a non-stick pan to fry it.
Does the cabbage need to be marinated?
Usually, the cabbage doesn't need to be marinated.
Just cut it up. But if you like a stronger flavor, you can add a little salt and marinate it in advance to remove the excess water.
INGREDIENTS
Main Ingredients
-
·1/4 medium-sized cabbage
-
·2 eggs
-
·1/2 teaspoon salt
-
·Oil (for frying)
Table of Contents
- ·Why I love this recipe?
- ·Can other vegetables be used instead of cabbage?
- ·Can eggs be substituted with other ingredients?
- ·Does the cabbage and egg pancake need to be deep-fried?
- ·Does the cabbage need to be marinated?
- ·Ingredients
- ·Cooking step
- ·More Egg Recipes
- ·Recipe Tips
- ·Serving Suggestions
- ·How long can the cooked pancakes be stored?
- ·FAQs
COOKING STEP
Step 1
Prepare the cabbage:
Wash the cabbage thoroughly, remove the outer leaves, and cut it into fine shreds or pieces.
Step 2
Mix the ingredients:
In a large bowl, add the chopped cabbage, crack in 2 eggs, and add 1/2 teaspoon of salt.
Use chopsticks or a fork to stir everything well until all the ingredients are fully combined and form a thicker batter.
Step 3
Preheat the pan:
Choose a non-stick pan, preheat it over medium heat, and brush a layer of oil.
Step 4
Pour in the batter:
Pour the mixed batter into the preheated pan. Use a spatula or scraper to gently spread it evenly into a round pancake shape with uniform thickness.
Step 5
Cook on low heat:
Cook on low heat, slowly frying until the bottom sets and turns slightly golden.
This process requires patience to avoid burning the outside while leaving the inside uncooked by using high heat.
Step 6
Flip and cook the other side:
Once the bottom is cooked, carefully flip it over with a spatula, and continue cooking on low heat until the other side is also golden and slightly crispy, ensuring the inside is fully cooked.
Step 7
Cut and serve:
Take the cooked cabbage egg pancake out of the pan and place it on a cutting board to cool slightly.
Cut it into strips, pieces, or any shape you prefer, and enjoy with sauce or as is.
More Egg Recipes
Delicious Purple Potato Baked Egg Custard
Recipe Tips
Cabbage preparation:
Cabbage has coarser fibers, so it is recommended to chop it as finely as possible. This will make the pancake texture more delicate and allow it to mix better with the eggs.
Control the batter's consistency:
The mixed cabbage and egg batter should have a certain thickness but not be too dry.
If the batter is too runny, you can add a little more cabbage.
If it’s too dry, you can add a small amount of water or a little egg liquid to adjust it to the right consistency for frying.
Pan choice:
It is recommended to use a non-stick pan, which will reduce the amount of oil used and make it easier to cook the pancake without it sticking.
If you don’t have a non-stick pan, a regular frying pan can be used, but you’ll need to use more oil and pay extra attention while frying to prevent the pancake from sticking.
Heat control:
Make sure to cook the pancake on low heat. Be patient and fry until both sides are golden. Low heat ensures that the pancake is cooked through while preventing it from burning on the outside.
If you find the bottom of the pan too hot, you can lower the heat accordingly.
Flipping technique:
Be careful when flipping. Ensure that the bottom is fully set before flipping. If the pancake is thin, gently lift the edges with a spatula and flip quickly; if the pancake is thicker, you can use another plate to assist with the flip.
Suitable for beginners:
This dish is easy to make with common ingredients, making it perfect for beginners to try. Even if the first attempt isn’t perfect, you can gradually improve by adjusting the heat and ingredient ratios.
Serving Suggestions
Sauce pairing:
The cabbage egg pancake has a crispy texture, and pairing it with sauces can enhance the flavor. It is recommended to pair with ketchup, sweet chili sauce, or garlic chili sauce. These sauces’ sweet, sour, or mildly spicy flavors will blend perfectly with the pancake’s mild taste, elevating the overall flavor. For a fresher taste, you can also try pairing it with yogurt or honey mustard sauce.
Add other ingredients:
You can add chopped ham, shrimp, onion, diced carrots, corn kernels, or other ingredients according to your taste to enhance the flavor and texture.
Breakfast option:
The cabbage egg pancake is easy to make and perfect for breakfast. Pair it with a glass of milk or soy milk to provide a filling meal and energy for the day.
Snacks or side dish:
Besides being a main dish, the cabbage egg pancake can also be a snack or side dish. Cut into small pieces, it can be served as an appetizer or paired with salad or soup to add more layers to the meal.
Child-friendly:
This egg pancake has a soft texture, making it suitable for children. If you’re concerned that your child may not like the cabbage flavor, you can add a small amount of shredded cheese during preparation to make the pancake taste richer and more appealing to children’s taste buds.
How long can the cooked pancakes be stored?
It is recommended to consume the fried cabbage and egg pancake on the same day for the best taste.
If you need to store it, you can put it in a sealed container and refrigerate it. But it is advisable to finish eating it within 24 hours.
When eating it again, you can slightly heat it in a microwave oven or an oven.
FAQs:
If it is too thick, you can add a small amount of milk or plain water to dilute it. However, according to the proportions in this recipe, usually no additional ingredients are needed.
In addition, you can gently insert a chopstick into the pancake. If no wet batter comes out, it also indicates that the pancake is cooked.
Before flipping, make sure the bottom of the pancake is golden brown and firm enough.
When flipping, be gentle and quick. Gently lift the pancake from the bottom with a spatula and then quickly turn it over.
If you want to make a thin pancake, you can appropriately reduce the amount of cabbage and eggs. Pour a thinner layer of the vegetable paste into the pan and gently flatten it with a spatula. Note that the frying time should be shorter.
Solution: Before frying, you can gently squeeze out some water from the cabbage with salt to reduce water seepage and ensure the texture of the pancake.
If you are a vegetarian, you can choose vegetable oil to fry the pancake, which completely meets the requirements of a vegetarian diet.
