These Cabbage Pancakes are one of my new favorite ways to enjoy a savory breakfast but they truly make a great meal any time of the day.
Made of shredded cabbage and paired perfectly with a gooey poached egg and spicy coconut sauce, they are overflowing with flavor and phytonutrients. Eggs are an excellent source of choline, which supports proteins that carry signals between brain cells, and is also important for memory. As a member of the cruciferous family of vegetables, cabbage contains beneficial compounds for detoxification and cancer prevention, as well as fiber for a healthy gut.
I know you’ll love these as much as I do!
Wishing you health and happiness,
Mark Hyman, MD
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Ingredients:
Cabbage Pancakes
- 5 cups shredded green cabbage
- ½ large red onion, thinly sliced
- 1 bunch scallions, roots removed, thinly sliced on the diagonal
- ½ teaspoon sea salt
- ⅓ cup cassava flour
- ½ teaspoon baking powder
- 4 eggs
- 3 tablespoons avocado oil
Coconut Chile Sauce
- ⅓ cup avocado mayonnaise
- ¼ cup canned full-fat coconut milk
- 1 tablespoon organic rice vinegar or coconut vinegar
- ½ teaspoon sesame oil
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon grated fresh ginger
- 1 tablespoon chile flakes
Poached Eggs
- 4 eggs (or can be doubled for 2 eggs per person)
- 1 teaspoon salt
- 2 tablespoons organic rice vinegar or coconut vinegar
Garnish
- Fresh chives, chopped (optional)
Method:
1. Start by making the pancakes: In a large mixing bowl, combine the cabbage, red onions, scallions, sea salt, cassava flour, and baking powder. Use your hands to mix well. Beat the eggs and add to the mixing bowl. Mix well and set aside.
2. Make the coconut sauce by adding all of the sauce ingredients into a small bowl and mixing well.
3. Heat the oven to 350°F. Heat a large non-stick skillet over medium-high heat. Add a little bit of the avocado oil (saving the rest for the following batches), and swirl oil around to coat the skillet. Add a quarter of the batter to the skillet and spread it out evenly, using a spatula.
4. Turn down the heat of the skillet to medium and cook for 5 minutes, until the bottom turns light golden brown. Grab a flat plate, place it on top of the skillet, and flip. Then slide the pancake back into the pan to brown the other side. Cook for 5 more minutes, occasionally pressing down with the spatula. Repeat with the rest of the batter to make 4 large pancakes. Add to a baking sheet and place in the oven to keep warm.
5. For the poached eggs, bring a large pot of water to boil. While waiting for the water to boil, crack an egg into a small fine-mesh sieve over a bowl. Add salt and vinegar into the boiling water and stir with a large spoon to create a vortex; then stop swirling, wait 3 seconds, and add the egg to the middle of the vortex. Lower heat to medium-low and cook for 3 minutes. Remove the egg with a large spoon and place on a paper towel. Make the rest of the eggs.
6. Remove pancakes from the oven and plate. Place eggs on top along with a drizzle of the sauce. Optional to garnish with chopped chives.
Nutritional analysis (per serving, does not include salt or organic rice vinegar used to poach eggs): Calories: 469g, Total Fat: 39g, Saturated Fat: 8g, Cholesterol: 348mg, Fiber: 4g, Protein: 13g, Carbohydrates: 20g, Sodium: 676mg, Sugars: 6g, Net Carbs: 16g