Ingredients
| 1/2 small head | cabbage, shredded |
|---|---|
| 2 medium sized | carrots, grated |
| 4 | kale leaves, cut into thin strips |
| 1 cup | Brussels sprouts, shredded |
| 1/2 cup | Apple, peeled and diced |
| 4 | scallions, minced |
| 1 tsp | salt |
| 1/2 cup | flour or gluten free flour blend |
| 6 large | eggs |
| as needed | oil |
| 1/4 cup | ketchip |
| 1 TBL | Worcestershire sauce |
| 1 TBL | rice vinegar |
| 1 TBL | Dijon mustard |
| 1 tsp | soy sauce |
| 1 TBL | honey |
| 1/4 tsp | ground ginger |
Japanese Vegetable Pancakes (Okonomiyaki)
)
- Combine cabbage, carrot, kale, Brussels sprouts, apple, scallion, salt, flour and eggs. Drop small spoonfuls of batter onto a medium hot skillet. Cook for 2-3 minutes, flip and then cook on the other side for another 2-3 minutes.
- Combine ketchup, Worcestershire sauce, rice vinegar, dijon mustard, soy sauce, honey and ground ginger to make a tangy dipping sauce.
Recipe by Robin Forte.