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Cabbage Pancakes with Bacon and Spicy Dipping Sauce

Rated : 
 by 15 people
Makes: 4 servings Prep 55 mins Total Time 55 mins View Nutrition Facts


  • 1 tablespoon  mayonnaise
  • 2 tablespoons  nonfat plain Greek yogurt
  • 3/4 tablespoon  reduced-sodium soy sauce
  • 1 teaspoon  hot sauce or Sriracha
  • 1/2 head green or red cabbage, or a mixture of both
  • 1 carrot
  • 5 large eggs
  • 1 bunch scallions, chopped
  • 1/3 cup  all-purpose flour
  • 1/2 teaspoon  salt
  • 4 strips bacon, chopped, panfried and drained
  • 2 tablespoons  canola oil
  • 4 teaspoons  seasame seeds (optional)
  • 4 teaspoons  toasted sesame seed oil (optional)


1. In a small bowl, whisk together mayonnaise, yogurt, soy sauce and hot sauce or Sriracha. Refrigerate sauce until ready to serve.

2. Shred cabbage and carrot in a food processor or with a mandoline or knife. In a large bowl, beat together eggs. Add cabbage, carrot, scallions, flour, salt and bacon and stir to combine.

3. Heat two large skillets over high heat. Add 11/2 teaspoons oil to each and swirl to coat. Scoop 3 half-cups cabbage mixture into each pan, pressing down to create pancakes. Cook, pressing down occasionally, until undersides are golden brown and firm, about 3 minutes. Flip and cook 3 minutes more.

4. Place pancakes on a plate and repeat process with remaining batter. Divide pancakes among four plates; sprinkle with sesame seeds and drizzle with sesame oil if desired. Serve with dipping sauce on the side.

Cabbage Pancakes with Bacon and Spicy Dipping Sauce
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