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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.
INGREDIENTS
Main Ingredients
- ·1/4 medium-sized cabbage
- ·2 eggs
- ·1/2 teaspoon salt
- ·Oil (for frying)
DIRECTIONS
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.