Asian

Easy Japanese Cabbage Pancakes takes 15 minutes to prepare.

Easy Japanese Cabbage Pancakes takes 25 minutes to cook.

Easy Japanese Cabbage Pancakes makes 4 servings.

The ingredients for Easy Japanese Cabbage Pancakes are:

1 medium head cabbage, shredded
4 eggs, beaten
1/4 c. flour
salt, pepper and seasonings to taste

Here is how you make Easy Japanese Cabbage Pancakes:

Shred cabbage into small pieces (as you would for cole slaw) and pour into a large mixing bowl. Add beaten eggs and flour and stir until cabbage is coated in the egg-flour mixture. Stir in salt and pepper to taste (I usually use about 1/2 tsp salt). You can add any other seasoning you prefer - I use Japanese rice seasoning (Furikake) which consists of small seaweed flakes and sesame seeds. Stir until mixture is uniform.Spoon mixture into pancake shapes on a large, preheated frying pan. Make sure there is enough egg mixture to bind the cabbage (you may need to stir between each 'batch' of pancakes). Fry on both sides for 5-10 minutes until the cabbage is browned and the pancake holds together.Serve topped with rice seasoning or a small amount of mayonaise.Makes 4, two-pancake servings.Number of Servings: 4Recipe submitted by SparkPeople user R.WEBB.

The nutritional information for Easy Japanese Cabbage Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 159.7

• Total Fat: 5.7 g
• Cholesterol: 212.5 mg
• Sodium: 394.7 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 5.4 g
• Protein: 10.3 g

Easy Japanese Cabbage Pancakes is Asian cuisine.

The dietary needs meet for Easy Japanese Cabbage Pancakes is Vegetarian