Hi Everyone! Sue Ann here. So, most of you know I love yoga. But did you know, I also love cabbage? Seriously. My cabbage love affair got started when my (now) husband and I started dating. He made a mind blowing cabbage salad, and that’s when I realized I love cabbage!
During the quarantine I have been experimenting with making Okonomiyaki or cabbage pancakes. The recipe below isn’t a total representation of the traditional dish, but more of an interpretation. I like it because it is easy and delicious. I hope you enjoy it!
- 2 eggs (vegan sub flax egg)
- 1/2 cup water
- 1.5 Tbsp Braggs
- 1 Tbsp toasted sesame oil
- 3/4 to 1 cup all-purpose flour (sub gluten free flour mix – I’ve used almond flour)
- 5 cups shredded green cabbage (don’t have enough cabbage? Add kale!)
- 1 carrot (and any other veggies you want to add in!!)
- 3 green onions
- 2 Tbsp ghee or oil for frying
- 1/4 cup (vegan) mayonnaise
- 2 Tbsp sriracha
- 1/2 Tbsp sesame seeds
(#truth – I just use the Sriracha Ranch dressing from Trader Joes)
- Thinly slice or shred the cabbage. Peel the carrot and shred the carrot. Slice the onions. Place in a bowl and set aside.
- In a separate bowl, whisk together the eggs, water, soy sauce, and sesame oil. Use those yoga arms and whisk it good. Then start to whisk in the flour, a little at a time, until the batter is smooth.
- Stir the vegetables into the batter. Make sure the vegetables are fully coated in batter.
- Heat the oil on a skillet over medium heat. Add ½ – ¾ cup of the cabbage and batter mixture. Press it down into the skillet to form a circle. Cover the skillet so it steams. Cook for 5 minutes, then flip and cook for 3-5 more minutes.
- To prepare the sauce, mix the mayo and sriracha together. Drizzle the sauce over the pancakes. Want to get fancy? Sprinkle some sesame seed and green onion on top.