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Red Cabbage and Zucchini Pancakes

AuthorAnnabel
RatingDifficultyBeginner

This vegetable meal is delicious, filling and great for meat-free breakfast!

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Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 2 small zucchini's
 1 cup shredded red cabbage
 2 small spring onions
 4 large eggs
 2 cloves garlic
 2 tbsp coconut oil
 2 tsp dried marjoram
 ½ tsp pink Himalayan saltor sea salt
 2 lemon wedges for garnish

What are we cooking today?
1

These delicious pancakes are a low-carb interpretation of a classic Japanese dish, okonomiyaki. Delicious and healthy!

Getting started
2

Wash the cabbage and zucchini. Grate them thinly using a hand grater or food processor.

3

Chop the spring onion and place it in a bowl with cold water.

Note: All the dirt will settle on the bottom of the bowl. Take it out and drain well by placing on a paper tissue.

4

Place all the vegetables in a bowl and add marjoram.

5

Crack the eggs and blend well with the mixture. Season with salt to taste.

6

Heat the oil on a non-stick pan and scoop some of the mixture on the hot surface making 3-4 inch (~ 8-10 cm) pancakes.

7

Cook it for about 5 minutes on medium heat until golden brown. Flip on the other side and cook for another 5 minutes.

Note: This will make your pancakes crispy as the cabbage remains crunchy. If you wish them to be more tender, after you flip the pancakes on the other side, cover them with a lid and keep cooking on low heat for about 15 minutes. The cabbage will get tender.

8

You may squeeze a bit of lemon juice on the top to add a bit more zesty taste.

Serve hot!

Annabelle's tips
9

Leftovers keep well for 3-4 days in the fridge, in an airtight container.

They can be reheated in the microwave or eaten cold.

Ingredients

 2 small zucchini's
 1 cup shredded red cabbage
 2 small spring onions
 4 large eggs
 2 cloves garlic
 2 tbsp coconut oil
 2 tsp dried marjoram
 ½ tsp pink Himalayan saltor sea salt
 2 lemon wedges for garnish

Directions

What are we cooking today?
1

These delicious pancakes are a low-carb interpretation of a classic Japanese dish, okonomiyaki. Delicious and healthy!

Getting started
2

Wash the cabbage and zucchini. Grate them thinly using a hand grater or food processor.

3

Chop the spring onion and place it in a bowl with cold water.

Note: All the dirt will settle on the bottom of the bowl. Take it out and drain well by placing on a paper tissue.

4

Place all the vegetables in a bowl and add marjoram.

5

Crack the eggs and blend well with the mixture. Season with salt to taste.

6

Heat the oil on a non-stick pan and scoop some of the mixture on the hot surface making 3-4 inch (~ 8-10 cm) pancakes.

7

Cook it for about 5 minutes on medium heat until golden brown. Flip on the other side and cook for another 5 minutes.

Note: This will make your pancakes crispy as the cabbage remains crunchy. If you wish them to be more tender, after you flip the pancakes on the other side, cover them with a lid and keep cooking on low heat for about 15 minutes. The cabbage will get tender.

8

You may squeeze a bit of lemon juice on the top to add a bit more zesty taste.

Serve hot!

Annabelle's tips
9

Leftovers keep well for 3-4 days in the fridge, in an airtight container.

They can be reheated in the microwave or eaten cold.

Red Cabbage and Zucchini Pancakes
AuthorAnnabelCategory, , , , , DifficultyBeginner
Rating
Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 2 small zucchini's
 1 cup shredded red cabbage
 2 small spring onions
 4 large eggs
 2 cloves garlic
 2 tbsp coconut oil
 2 tsp dried marjoram
 ½ tsp pink Himalayan saltor sea salt
 2 lemon wedges for garnish

Directions

What are we cooking today?
1

These delicious pancakes are a low-carb interpretation of a classic Japanese dish, okonomiyaki. Delicious and healthy!

Getting started
2

Wash the cabbage and zucchini. Grate them thinly using a hand grater or food processor.

3

Chop the spring onion and place it in a bowl with cold water.

Note: All the dirt will settle on the bottom of the bowl. Take it out and drain well by placing on a paper tissue.

4

Place all the vegetables in a bowl and add marjoram.

5

Crack the eggs and blend well with the mixture. Season with salt to taste.

6

Heat the oil on a non-stick pan and scoop some of the mixture on the hot surface making 3-4 inch (~ 8-10 cm) pancakes.

7

Cook it for about 5 minutes on medium heat until golden brown. Flip on the other side and cook for another 5 minutes.

Note: This will make your pancakes crispy as the cabbage remains crunchy. If you wish them to be more tender, after you flip the pancakes on the other side, cover them with a lid and keep cooking on low heat for about 15 minutes. The cabbage will get tender.

8

You may squeeze a bit of lemon juice on the top to add a bit more zesty taste.

Serve hot!

Annabelle's tips
9

Leftovers keep well for 3-4 days in the fridge, in an airtight container.

They can be reheated in the microwave or eaten cold.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 150
% Daily Value *
Total Fat 10g16%
Saturated Fat 7.4g37%
Cholesterol 4.9mg2%
Sodium 371mg16%
Potassium 232mg7%
Total Carbohydrate 4.8g2%
Dietary Fiber 2.5g10%
Sugars 2.7g
Protein 7.5g15%

Calcium 4%
Iron 8.5%
Vitamin D 87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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