Japanese-Style Cabbage Pancakes
Golden, crisp cabbage and green onion pancakes with tender centers, finished with mayonnaise and a tangy ketchup, soy sauce and rice vinegar sauce. A satisfying vegetarian meal for four.
- cabbage
- cabbage pancakes
- egg
- japanese-style
- pan-cooked
- pan-fried pancakes
- savory pancakes
- vegetarian
- Cuisine
- Japanese-style
Shopping options
Check ingredients to include themPackage used · most used first
Green onions, thinly sliced · 4 Each
Green Onions
67%
Details
Eggs · 4 Each
Kroger® Grade A Large White Eggs
67%
Details
Green cabbage, cored and finely shredded · 6 Cup
Green Cabbage
40%
Details
Mayonnaise · 0.25 Cup
Hellmann's Real Mayo
35%
Details
Ketchup · 0.25 Cup
Heinz Tomato Ketchup
17%
Details
All-purpose flour · 1 Cup
Gold Medal™ All Purpose Flour
13%
Details
Canola oil · 4 Tablespoon
Kroger® Pure Canola Oil
6%
Details
Soy sauce · 1 Tablespoon
Kikkoman® Soy Sauce
5%
Details
Unseasoned rice vinegar · 1 Tablespoon
Nakano® Natural Rice Vinegar
4%
Details
Fine salt · 0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Water · 0.5 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Green cabbage-6 cups
- Eggs-4 each
- All-purpose flour-1 cup
- Green onions-4 each
- Water-1/2 cup
- Canola oil-1/4 cup
- Mayonnaise-1/4 cup
- Ketchup-1/4 cup
- Soy sauce-1 tablespoon
- Unseasoned rice vinegar-1 tablespoon
- Fine salt-1/4 teaspoon
Wash your hands and clean the work surface. Remove damaged outer cabbage leaves, rinse the cabbage and green onions under running water, and dry well. Core and finely shred enough cabbage to measure 6 cups. Cut long shreds into shorter pieces so the pancakes are easier to shape and flip. Thinly slice the green onions, keeping 1 sliced onion separate for garnish.
In the small bowl, stir together the ketchup, soy sauce and rice vinegar until smooth. Set aside with the mayonnaise.
In the large bowl, whisk together the eggs, water and salt. Add the flour and whisk just until no dry flour remains; a few small lumps are fine. Fold in the cabbage and the 3 sliced green onions until evenly coated. The mixture should be cabbage-heavy, with enough batter to bind it.
Do not taste the uncooked batter; raw eggs and raw flour can carry harmful bacteria.
Wash hands, utensils, and work surfaces after contact with raw batter.
Heat the skillet over medium heat for about 2 minutes. Add 1 tablespoon of the oil and swirl to coat. Spoon one-quarter of the cabbage mixture into the skillet in 2 separate mounds. Flatten each into a pancake about 5 inches across and no more than 1/2 inch thick, tucking loose cabbage into the edges.
Use caution around the hot skillet and oil.
Cover and cook for 4–5 minutes, until the undersides are golden and the pancakes hold together when lifted with the spatula. Reduce the heat to medium-low if they brown too quickly.
Carefully flip the pancakes. Cook uncovered for another 4–5 minutes, until the second sides are golden, the cabbage is tender and the centers are set with no wet batter. Check that the centers reach at least 160°F, inserting the thermometer from the side. If needed, continue cooking over medium-low heat until fully cooked. Flip once more and cook uncovered for 1 minute to crisp the first sides.
Clean the thermometer before and after checking the pancake centers.
Transfer the cooked pancakes to plates without stacking them. Repeat with the remaining mixture in 3 more batches, using 1 tablespoon oil for each batch. Stir the mixture gently before portioning each batch to redistribute any settled batter. Serve batches as they are ready for the crispest texture.
Keep utensils used for cooked pancakes separate from utensils that touch the raw batter.
Divide all the mayonnaise, tangy sauce and reserved sliced green onion evenly among the 8 pancakes. Serve 2 pancakes per person.
Use clean utensils for the toppings.
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