“It’s the size of a bowling ball!” my mother exclaimed, holding a head of cabbage before me. She’s joined a CSA for the first time, which I’m sensing is a little overwhelming. These feelings — What is a kohlrabi?! What do I do with 4 beets?! Cabbages to feed the village! — are natural, but lucky for her, there exists a little something called okonomiyaki, Japanese cabbage pancakes, which can be made in countless ways: okonomiyaki essentially means prepared “as you like.” I first made this okonomiyaki recipe from Food52 last summer, and I’ve made many variations since. Below is the simplest version I’ve made yet (and maybe my favorite), but know that you can add to it “as you like” with shrimp or chicken, sesame seeds or bonito flakes, other vegetables, etc. I prefer a soy-based dipping sauce to the more traditional mayonnaise-based, and, like the corn fritters, find these as irresistible freshly fried as cold straight from the fridge. Have a wonderful weekend, Everyone. PS: More cabbage recipes here.
4.7 from 12 reviews I like to serve these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I’ve been using for years, but feel free to use your own.
