Cabbage Egg Pancake

Name: Cabbage Egg Pancake
Yield: 1540 g
Ingredients: fresh egg 550 g; fresh cabbage 900 g; white sugar 30 g; salt 30 g; vegetable oil (soybean oil) 30 g

1,475 kcal

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Ingredients

Main ingredients

fresh egg 550 g
fresh cabbage 900 g

Seasonings/Sauce

white sugar 30 g
salt 30 g
vegetable oil (soybean oil) 30 g

Nutrition summary

Carbohydrates 125.73 g 33%

Protein 80.6 g 21%

Fat 76.51 g 45%

Serving size 1540g

Cooking steps

1

Shred the cabbage.
2

Beat the eggs and mix in salt and pepper.
3

Add the shredded cabbage to the egg mixture and combine well.
4

Heat oil in a preheated pan.
5

Spoon the batter onto the pan and cook until golden brown on both sides.

Cabbage Egg Pancake

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