2½ cups shredded cabbage
1 cup shredded carrot
2 green onions, thinly sliced
⅓ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 large eggs, lightly beaten
vegetable oil for cooking
1
Wash hands well with soap and warm water. Wash produce well and chop as directed.
2
Toss cabbage, carrots and onion with flour, salt and spices until vegetables are lightly coated.
3
Stir in the eggs until well combined.
4
Heat a small amount of oil in a deep nonstick or cast iron skillet over medium-high heat until hot, but not smoking.
5
Spoon about 2 tablespoons of mixture per pancake into oil and flatten with a fork or slotted spatula.
6
Reduce heat to medium and cook until golden, about 2-3 minutes on each side.
7
Transfer pancakes with spatula to paper towels to drain and serve immediately.
Ingredients
2½ cups shredded cabbage
1 cup shredded carrot
2 green onions, thinly sliced
⅓ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 large eggs, lightly beaten
vegetable oil for cooking