Crispy Cabbage and Egg Pancake: The Ultimate Fridge Clean-Out Recipe!
Delicious Cabbage and Egg Pancake: Using Up Leftover Veggies!
I made a delicious cabbage and egg pancake using the remaining quarter of a cabbage and various other leftover vegetables from my fridge. I initially just wanted to use up what was in the fridge, but I was surprisingly impressed by how tasty it turned out! Would you like to make this simple yet wonderful cabbage and egg pancake together?
Cabbage Pancake Ingredients
- 1/4 head of cabbage
- 1/3 zucchini
- 1/4 eggplant
- 1 stalk green onion
- 1/2 onion
- 1 Korean green chili pepper (or similar)
- A small amount of frozen seafood (squid, mussels, etc.)
- 2 eggs
- A little almond flour
- A little whole wheat flour
- Water (for batter consistency)
- Salt (to taste)
- Pepper (for flavor)
Cooking Instructions
Step 1
First, thinly shred the cabbage. Julienne the zucchini, eggplant, onion, and chili pepper to a similar thickness. Finely mince the green onion. In a large bowl, combine the shredded vegetables and minced green onion. Crack in the 2 eggs. Add a suitable amount of almond flour and whole wheat flour. Gradually add water while mixing well until you achieve a thick batter consistency. Adding frozen seafood like squid or mussels will make the flavor much richer.
Step 2
Preheat a pan over medium-low heat and add a generous amount of oil. Ladle portions of the batter onto the hot pan and spread them into a round shape. Once the bottom side is golden brown and crispy, carefully flip the pancake.
Step 3
Flip it over and cook the other side until golden brown. It’s good to cook until the edges are nice and crispy. I tasted one that was already cooked, and wow! It was much tastier than I expected!
Step 4
For an even crispier and more delicious pancake, try spreading the batter thinly and cooking it until it’s deeply golden and very crisp. You’ll achieve a perfect texture: crispy on the outside and tender on the inside.
Step 5
Since the batter is lightly seasoned with salt, it’s delicious to eat on its own without dipping sauce. The chewy texture of the seafood pieces interspersed with the natural sweetness of the vegetables creates a much richer and more complex flavor.
Step 6
The cabbage retains its crisp texture, making each bite satisfying. It’s also an excellent side dish for a meal. While eating the cabbage and egg pancake on its own might feel a bit rich, pairing it with rice and kimchi makes it perfectly balanced and enjoyable without becoming tiresome.
Step 7
This cabbage and egg pancake is wonderful to grill as a snack on a rainy day or to enjoy as a hearty meal. It’s a healthy option that I highly recommend, especially if you’re watching your diet. If you enjoy spicy food, consider finely chopping some Korean chili peppers and adding them to the batter for an extra kick!
