• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegetable Recipes » Cabbage Pancakes

    Cabbage Pancakes

    Last updated: Mar 3, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    These savory, very flavorful cabbage pancakes are served with a delightfully spicy dipping sauce.

    In this gluten-free version, I use almond flour instead of wheat flour, with excellent results.

    Cabbage pancakes served with a dipping sauce.

    I was intrigued when I came across an okonomiyaki recipe online. Cabbage is one of my favorite vegetables, and the idea of making it into savory pancakes sounded really good. But I didn't want to add flour. I wanted a low-carb and gluten-free version that would still taste good.

    So I used almond flour. We all loved the result - crispy yet tender and very tasty fritters. They hold their shape beautifully and they keep well for several days in the fridge.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    Here's an overview of what you'll need to make these tasty pancakes. The exact measurements are included in the recipe card below.

    For the dipping sauce:

    • Sour cream: You can also use plain full-fat yogurt. But sour cream is better. Another option is to use mayonnaise.
    • Reduced-sodium soy sauce: Or a gluten-free alternative.
    • Hot pepper sauce: It's best to use a sauce where the first ingreident is peppers, not vinegar.

    For the pancakes:

    • Shredded cabbage: Shred it yourself or be as lazy as I am and use bagged pre-shredded cabbage or a coeslaw mix.
    • Scallions: I use the green parts.
    • Almond flour.
    • Eggs: I use large eggs in most of my recipes, this one included.
    • More soy sauce or an alternative.
    • Black pepper: Freshly ground is best.
    • Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
    • Oil for frying: I use either refined coconut oil or avocado oil.

    Instructions

    Making these cabbage pancakes is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Your first step is to mix together the sauce ingredients. Then set the sauce aside for later.

    Now, mix the pancakes ingredients. Start by mixing the shredded cabbage, scallions, and almond flour. Mix the egg, soy sauce, black pepper and garlic in a small bowl and add them to the cabbage mixture. Mix well.

    A photo collage showing steps 1-4 for making cabbage pancakes.

    Cook the fritters in hot oil, measuring ¼ cup per pancake and gently flattening them, about 3 minutes per side over medium-high heat. Serve them with the dipping sauce.

    A photo collage showing steps 5-8 for making cabbage pancakes.

    Expert tip

    It's fine to use a pre-shredded coleslaw mix rather than chop a whole cabbage. I do recommend giving the mix an extra quick chop, especially if it's coarsely shredded. You want fairly fine shreds in this recipe.

    Frequently asked questions

    What is Okonomiyaki?

    It's a savory Japanese dish made of batter (flour, water and eggs), shredded cabbage, and various toppings. The pancakes are first cooked on the griddle, then topped with sauces and other savory toppings.

    Are cabbage pancakes sweet?

    No, not at all. They are decidedly savory and they're part of a savory meal. I suppose you could more accurately describe them as "fritters" to prevent any confusion.

    Can you make gluten-free Okonomiyaki?

    Yes! This is exactly what I attempted to do here, with great success, I might add. The fritters are tasty, crispy, savory, and they hold their shape well when cooked.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • For a more traditional recipe, and if you don't mind purchasing specialty ingredients, top your pancakes with traditional toppings such as okonomiyaki sauce, Japanese mayonnaise, bonito shavings, and dried seaweed.
    • Mix some shredded cheese into the batter. Try shredded provolone.
    • Mix a handful of bacon bits into the batter.

    Serving suggestions

    These pancakes make an excellent appetizer or side dish. But they are also hearty enough to serve as a meatless main dish if you serve four per person instead of two. Sometimes I serve them with fried eggs for a complete meatless meal.

    The spicy dipping sauce is phenomenal, by the way. Please do make it and use it! Without it, the pancakes are very good. But with it, they are amazing.

    Storing leftovers

    Leftovers keep well for 3-4 days in the fridge, in an airtight container. I either reheat them in the microwave on 50% power, or simply eat them cold. You can also freeze them, separated by wax paper squares.

    Cabbage pancakes served with a dipping sauce.

    Related recipes

    • Cabbage casserole served in a white baking dish with a serving spoon.
      Cabbage Casserole
    • Roasted Cabbage
      Roasted Cabbage
    • Asian Cabbage Salad
      Asian Cabbage Salad
    • Cabbage soup.
      Cabbage Soup

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Cabbage Pancakes.
    4.98 from 313 votes
    Pin Recipe Share on Facebook Print Recipe

    Cabbage Pancakes (Okonomiyaki)

    These savory, very flavorful cabbage pancakes are served with a delightfully spicy dipping sauce.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Side Dish
    Cuisine: Japanese
    Diet: Gluten Free
    Servings: 4 servings
    Calories: 253kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    INGREDIENTS

    Dipping Sauce:

    • 4 tablespoons sour cream
    • 1 tablespoon reduced sodium soy sauce or use a gluten-free alternative
    • 1 teaspoon hot sauce

    Pancakes:

    • 8 oz pre-shredded cabbage raw (½ bag)
    • 4 large scallions sliced (½ cup)
    • ½ cup almond flour blanched, finely ground
    • 4 large eggs
    • 1 tablespoon reduced sodium soy sauce or use a gluten-free alternative
    • ¼ teaspoon black pepper
    • 1 tablespoon minced fresh garlic
    • 2 tablespoons avocado oil for frying

    INSTRUCTIONS

    • Prepare the dipping sauce by mixing the ingredients in a small bowl. Set aside.
    • In a large mixing bowl, mix together the raw cabbage, scallions, and almond flour.
    • In a small bowl, whisk together the eggs, soy sauce, black pepper, and garlic.
    • Stir the egg mixture into the cabbage mixture. Mix well.
    • Heat a nonstick double burner griddle, or two large nonstick skillets over medium-high heat, 2-3 minutes. Add 1 tablespoon of oil to each skillet and brush to coat.
    • Scoop the mixture onto the griddle with a 4-tablespoon ice cream scoop (or measuring cup) per pancake. Flatten with a spatula.
    • Cook the pancakes until browned on both sides, about 3 minutes per side. Serve immediately with the dipping sauce.

    WATCH THE VIDEO:

    NOTES

    It's fine to use a pre-shredded coleslaw mix rather than chop a whole cabbage. I do recommend giving the mix an extra quick chop, especially if it's coarsely shredded. You want fairly fine shreds in this recipe.

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 3pancakes | Calories: 253kcal | Carbohydrates: 9g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Sodium: 378mg | Fiber: 3g | Sugar: 3g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Vegetable Recipes

    • Shiitake Mushrooms.
      Shiitake Mushrooms: Two Ways
    • Spinach fritters.
      Spinach Fritters
    • Spaghetti Squash Noodles.
      Spaghetti Squash Noodles
    • Cauliflower stuffing.
      Cauliflower Stuffing

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Warm up with some soup!

    • Cauliflower soup.
      Creamy Cauliflower Soup
    • Tomato soup.
      Easy Tomato Soup
    • Egg Drop Soup
      Egg Drop Soup
    • Cream of broccoli soup.
      Cream of Broccoli Soup
    • Cabbage soup.
      Cabbage Soup
    • Butternut Squash Soup
    • Cream of mushroom soup.
      Cream of Mushroom Soup
    • Hamburger soup.
      Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023