This Japanese-inspired recipe for okonomiyaki is one way to use up that half head of cabbage left over after making slaw. You can also sub in kale, bean sprouts, radishes, grated broccoli stems, brussels sprouts, or zucchinis. This recipe is adapted from the Japanese Pancake website,

Savory Cabbage Pancakes

Prep Time10 mins
Cook Time25 mins


  • 2 extra-large organic eggs
  • 1/2 cup water
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 3/4 –1 cup all-purpose flour
  • 4 –5 cups green and/or purple cabbage or any other veggies listed above shredded or grated
  • 1 large carrot grated
  • 3 green onions thinly sliced
  • 2 tablespoons vegetable oil for frying


  • Whisk together eggs, water, soy sauce, and sesame oil in a large bowl. Begin whisking in the flour, in batches, until it forms a thick, smooth batter. Add veggie mix, carrots, and green onions to the batter and stir until vegetables are incorporated and everything is evenly coated.
  • Heat 1/2 tablespoon of oil in a nonstick or cast-iron skillet over medium heat. Working in batches, add 3/4 cup of batter and press down into the hot skillet to form a circle about 6 inches in diameter and 1/2-inch thick. Place a cover on the skillet to help the cabbage soften as it cooks. Cook pancake until it is golden brown on the bottom, about 3–5 minutes, then flip and cook the second side until golden brown, about 2–3 minutes. Place pancakes on a sheet pan and place in oven at 200°F until ready to serve. Add more oil to the skillet as needed as you cook the pancakes. Serve with your favorite hot sauce or sriracha mayo.