Simply mix cabbage, potatoes, and eggs, then grill! This budget-friendly and healthy recipe achieves a fluffy texture and impressive volume reminiscent of okonomiyaki, all without using flour. Endless variations are possible with different seasonings and grilling oils, making it perfect for breakfast or dinner.
Ingredients
Main Ingredients (2 servings)
- Cabbage 300g (approx. 1/4 head)
- Potato 100g (1 medium)
- Eggs 2
Seasonings
- Salt 1/2 tsp
- Coarse Black Pepper (to taste)
- Vegetable Oil 1 tbsp
Steps
- Coarsely chop 300g of cabbage (approx. 1/4 head), rinse, and drain.
- Peel 100g of potato (1 medium), remove any eyes, and grate it.
- Crack 2 eggs into the grated potato and mix with a whisk.
- Add the drained cabbage, 1/2 tsp salt, and coarse black pepper (to taste) to the bowl with the egg and potato mixture. Mix until uniform.
- Heat 1 tbsp of vegetable oil in a frying pan.
- Spread the mixed ingredients evenly into the heated frying pan.
- Grill one side over medium heat for 2-3 minutes until browned, then carefully slide it onto a plate.
- Before flipping, pour any liquid released from the cooked side back into the pan and cook it like a thin omelet. (Key Tip!) Cooking the liquid first prevents danger when flipping.
- Cover the cooked mixture on the plate with the frying pan, then flip the pan to return the pancake to the pan.
- Shape as needed and cook the other side for 2-3 minutes until browned.
- Once both sides are golden brown, drizzle your preferred oil (vegetable oil, sesame oil, butter, olive oil, etc.) around the edges of the pan and finish grilling.
- Remove from the pan and place on a serving plate.
- Sprinkle with dried parsley for garnish.
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