Cabbage and Egg Pancake recipe - ingredients, nutrition and when to eat it
This easy side dish is made by mixing cabbage with eggs and pan-frying until golden. The cabbage stays crisp amid the soft egg.
This easy side dish is made by mixing cabbage with eggs and pan-frying until golden. The cabbage stays crisp amid the soft egg. It’s good alongside rice or as a light meal.
Side dishes · 15 minutes to cook
Nutrition (per 175g serving): 197.7 kcal · protein 13.9g · carbohydrate 5.7g · fat 12.9g · sodium 313.3mg
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: Thinly slice the cabbage so it binds well with the egg and is easier to flip.
Tips: Make several small pancakes instead of one large one so they hold their shape.
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Ingredients (1 serving)
- Cabbage — 1 cup
- Egg — 2 pc
- Cooking oil — 1 tsp
- Salt — 0.5 g