Cabbage and Cheese Pancake recipe - ingredients, nutrition and when to eat it
Cabbage is mixed with beaten egg and cheese, then pan-fried until golden. It’s savory and crisp around the edges, soft in the middle, and works well as a…
Cabbage is mixed with beaten egg and cheese, then pan-fried until golden. It’s savory and crisp around the edges, soft in the middle, and works well as a simple lunch or dinner side.
Vegetables · 15 minutes to cook
Nutrition (per 226g serving): 394.1 kcal · protein 15.7g · carbohydrate 21.4g · fat 27.1g · sodium 580.6mg
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: Finely slice the cabbage so the batter clings well and the pancake is easy to flip.
Tips: Cheese can burn easily, so spread the batter thinly and cook over medium-low heat.
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Ingredients (1 serving)
- Cabbage — 120 g
- Egg — 1 pc
- Cheese — 25 g
- Flour — 2 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.2 tsp