The Humble Cabbage Transformed Into a Show-Stopping Main Course

A savory, satisfying pancake that’s fun, customizable, and packed with umami.

How to Make It:

· Shred half a head of cabbage finely. Mix with 2-3 chopped scallions, 2 beaten eggs, ¼ cup of flour, and a tablespoon of soy sauce or miso paste to form a loose batter.
· Heat a generous amount of oil in a non-stick skillet over medium heat. Press the cabbage mixture into a large, even pancake.
· Cook for 5-7 minutes until the bottom is golden brown and crispy. Carefully flip and cook the other side.
· Slide onto a plate and drizzle with Okonomiyaki sauce (or a mix of ketchup, Worcestershire, and soy sauce), Japanese mayonnaise, and top with bonito flakes (which dance in the heat!) and shredded nori.

Why Cabbage is a Secret Superstar for Main Courses

· Texture Magic: It can become silky and tender when braised, crispy and caramelized when roasted, or sturdy and wrap-like when blanched.
· Flavor Sponge: Cabbage absorbs the flavors of whatever it’s cooked with—smoky sausage, tangy tomatoes, rich soy sauce—making every bite incredible.
· Structural Integrity: Unlike other greens, cabbage holds its shape during long cooking, making it perfect for stuffing and braising.

So, next time you see a humble head of cabbage, see it for its potential: a dramatic roast, a comforting stuffed parcel, or a crispy, umami-packed pancake. It’s a true culinary chameleon.