To be honest it’s not really a pancake either. BUT it is delicious! And it does involve cabbage, one of my favourite vegetables. And it’s one of those brilliant, pop everything in the oven and let dinner cook itself meals.
Please don’t feel like you need to get all ‘cheffy’ and pipe the mayonnaise on top. I just wanted it to look really pretty for my photo shoot. Couldn’t help myself!
Oh and… If you’re wondering about the blue colour, it’s because I made it with red cabbage in advance which turns blue when exposed to alkaline conditions. It still tastes the same – just a bit more ‘smurf-like’ on the appearance.
WINE MATCH: Try it with a glass of cold Sake or a Japanese beer.
Short on time - use pre-shredded cabbage.
5-ingredients / über simple - skip the sesame seeds.
more substantial (carb lovers) - serve with steamed rice.
more substantial (low carb) - serve with roasted nuts like cashews, extra mayo or smashed avocado drizzled with a little more soy sauce.
Low FODMAP - replace almond meal with ground sunflower seeds or low FODMAP flour.
nut free - ground sunflower seeds or use flour or soft bread crumbs instead.
more Japanese - serve with 1-2 finely sliced nori sheets (seaweed used for sushi rolls). Or sprinkle over some schichimi togarashi.
more veg - add in or replace some of the cabbage with grated veg like carrots, beets, cauliflower or broccoli. A few sliced green onions (scallions) can also be nice. OR serve with steamed Asian greens on the side. Or just sprinkle over some baby spinach after its cooked.
Yes! Just cook as per the recipe but keep the mayo separately. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, warm in the oven for 10 minutes or less and finish with the mayo.