Cabbage and Eggs Pancake

 Ingredients:

3 cups shredded cabbage

1/4 cup Arrow root flour or cornstarch

1 tsp salt

1/4 tsp. black pepper

2 eggs

1 garlic clove, minced

2 green onions, sliced

3 tbs oil

Directions:

Combine all the ingredients in a mixing bowl and mix well.

Heat oil in nonstick pan over medium-low heat.

Add cabbage mixture to the pan in a thin layer.

Cover with lid and pan-fry the cabbage until crispy on both sides.

It should take 10 minutes on each side.

Serve with rice on the side.

 

Tips: The variation for this recipe is that you can add cheese or tuna on top as you flip the cabbage over the other side. 

I use the shredded cabbage combination that is sold at grocery stores like Sam’s Club, Walmart or Aldis.

You can adjust the salt to your liking. I like to serve this dish with soy dipping sauce, such as sushi dipping sauce.