Baby Napa Cabbage and Egg Pancake recipe - ingredients, nutrition and when to eat it
A simple savory pancake made by coating baby napa cabbage in egg and pan-frying it until golden.
A simple savory pancake made by coating baby napa cabbage in egg and pan-frying it until golden. The cabbage’s gentle sweetness pairs well with soft egg, making it a nice side dish for breakfast or a light dinner.
Vegetables · 15 minutes to cook
Nutrition (per 169.5g serving): 205.1 kcal · protein 8.6g · carbohydrate 9.8g · fat 14.3g · sodium 581.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the baby napa cabbage dry so the batter doesn’t get watery and cooks evenly.
Tips: Make smaller pancakes to make them easier to flip and crisp around the edges.
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Ingredients (1 serving)
- Baby napa cabbage — 100 g
- Egg — 1 pc
- Flour — 1 Tbsp
- Salt — 0.3 tsp
- Cooking oil — 1 Tbsp