Fustini's Oils and Vinegars
Cabbage Pancakes

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Cabbage Pancakes


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Cabbage Pancakes

Prep Time20 min Cook Time18 min Total Time38 min Servings4


  • 2 eggs
  • 1/2 cup water
  • 1 1/2 tablespoon soy sauce
  • 1 tablespoon Fustini's Sesame oil
  • 3/4 - 1 cup all-purpose flour
  • 4-5 cups shredded green cabbage
  • 1 carrot, shredded
  • 1 bunch green onions, sliced, divided
  • 2 tablespoons Fustini's Chipotle olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons Farmstyle Sriracha
  • 1/2 tablespoon sesame seeds


Increase the spicy by using hotter spice-infused olive oils. Adapted from budgetbytes.com


Step 1. 

In a large bowl, whisk together the eggs, water, soy sauce and sesame oil until smooth.  Begin whisking in the flour 1/4 cup at a time until it forms a thick smooth batter.

Step 2. 

Add cabbage, carrots and 2/3 of the green onions to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.

Step 3. 

Heat 1/2 tablespoon of olive oil on a non-stick or cast-iron skillet over medium heat.  Once hot, add 3/4 cup of the vegetable batter mixture.  Press it down into the hot skillet to form about a 6" diameter circle 1/2 inch thick.  Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks.  Cook the pancake until golden brown on one side (3-5 minutes).  Flip and cook the second side. Pile cooked pancakes on a plate and cover with foil to keep warm until ready to serve.  Add more olive oil as needed.

Step 4. 

In a small bowl, combine mayonnaise and sriracha.  Drizzle mixture over pancakes just before serving and garnish with sesame seeds and remaining green onions.

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