The good stuff:
- This dish is inspired by Japanese cabbage pancakes known as Okonomiyaki– there are a few tweaks to this recipe AND obviously, it’s vegan 🙂
- As you’d guess, it features the humble but powerful cabbage! Not only is cabbage relatively affordable (in most countries), but it has amazing, amazing benefits- if you could eat cabbage everyday, you should! It contains an abundance of Vitamin C, is rich in fiber, infection-fighting sulfur, anti-inflammatory glutamine, and helps detoxify the body. In fact, I’m just going to drop an infographic for you so you can see how AMAZING this vegetable is!
- Instead of eggs, I used a flaxseed egg. As you may know, flax seeds are a great source of Omega 3- good for the heart.
Ready for the recipe? Scroll down below 🙂
- 1 small head of cabbage, shredded
- 3-4 scallions, finely chopped
- ⅓ scotch bonnet, finely chopped*
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water
- ½ cup water
- ½ cup flour
- Pinch of salt
- ½ teaspoon baking powder
- Coconut oil
- First things first: make your flax egg (ground flaxseed + water). Mix well and set aside for 15 minutes.
- In a large bowl, place the cabbage, scallion, scotch bonnet & flax egg. Mix everything together.
- Now gradually, add half of the flour and half of the water- mix everything well. Things should start to get “sticky”.
- Add the baking powder, and the remaining flour & water and mix WELL.
Let this mixture sit for about 15 minutes- we want everything to sort of glue together.
- Now we’re ready to cook! 😀 Drizzle some oil in a pan and let the oil heat up a little. Now place a nice big generous spoonful of the cabbage mixture. Using the back of your spoon, flatten out into a circle, reduce heat to MEDIUM and cook for 2 minutes. Flip the pancake and cook for another 2-3 minutes. If you want this well cooked, you can flip it again and cook for another 1-2 minutes.
- ENJOY 😀
- If you don’t want to consume flour, you can replace this with oat flour 🙂
- I also randomly tried to do a 50/50 mix of cabbage & callaloo- it doesn’t work lol. The callaloo leaves are too thin, burn easily and don’t bring the same crunch cabbage does. SO DON’T TRY IT!
- I didn’t try this with purple cabbage- but I suspect that would taste delicious too. In fact, it’s on my list of things “to do”.
- If you don’t have scotch bonnet in your country, use any hot spicy pepper of choice 🙂
- And if you don’t have scallion in your country, use green onions instead (it’s not identical, but it’s similar).