Cabbage Egg Pancakes

Golden savory pancakes with a tender cabbage center. Keep pancakes thin enough that cabbage softens before the surface darkens.

Why you’ll love this recipe

• Golden savory pancakes with a tender cabbage center.
• Keep pancakes thin enough that cabbage softens before the surface darkens.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 3 eggs, beaten
• 3 cups cabbage, finely shredded
• 1/3 cup flour
• 1 tsp soy sauce
• 1 tbsp olive oil
• 2 tbsp water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Whisk eggs, flour, soy sauce and measured water until smooth.

2. 02

   Fold in finely shredded cabbage and let stand 2 minutes

   Fold in finely shredded cabbage and let stand 2 minutes.

3. 03

   Heat half the oil in a nonstick skillet over medium

   Heat half the oil in a nonstick skillet over medium. Spread half the mixture into a 1/2-inch-thick pancake.

4. 04

   Bring it together

   Cook covered 4–5 minutes per side until the center reaches 160°F. Repeat with remaining oil and batter.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Keep pancakes thin enough that cabbage softens before the surface darkens.

Make it your own

Replace one cup cabbage with grated carrot for sweetness.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.