Besides cooking with it, you can juice it with other veggies for a vitamin rich tonic. (Juicing is my newest obsession…more on this topic next week.) Here is one more recipe to add to your cabbage collection:
Okonomiyaki, or Japanese cabbage pancake, is a traditional Japanese dish. I originally learned about it from my mother-in-law via my sister-in-law. There are many variations, but here’s, mine.
Cabbage Pancakes (Okonomiyaki)
½ cup shredded carrot or yam
1 T ponzu or soy sauce
4 green onions, chopped
4 eggs (for vegan alternative, replace with ½ cup pureed silken tofu)
¼ cup flour (can use gluten free)
oil for frying
Mix together first four ingredients. Beat eggs and add flour, (or tofu and flour) mixing until smooth.
Add to cabbage mixture.