Pan-Fried Cabbage Spelt Okonomiyaki with Homemade Sauce

Spelt okonomiyaki with cabbage is a pan-fried Japanese savory pancake made from spelt batter, eggs and plenty of shredded cabbage. Each pancake cooks in about 9 minutes and stays soft inside with a crisp, golden edge.

Spelt gives the batter a mild, nutty flavor. The flour needs 10 minutes to absorb the stock, so the batter holds together in the pan.

The cabbage does most of the work. Cut finely, it softens as it steams. The texture stays light, not heavy.

You can cook the pancakes ahead. They keep in the fridge for 3 days and crisp up again in a dry skillet.

Why You'll Love This Recipe

Cabbage keeps each pancake light and lightly sweet
Spelt flour adds a mild, nutty flavor without heaviness
Ready in 45 minutes, including a 10-minute batter rest
Cooked pancakes reheat well from the fridge or freezer

Cabbage and spelt batter pressed into a thick round in a nonstick skillet, edges turning golden before the flip

Ingredient Notes

white spelt flour: Light spelt flour gives the softest crumb. Wholemeal works but makes a denser pancake, so add 1 to 2 tbsp extra stock.
green cabbage: Green cabbage is the usual choice. Savoy or white cabbage also work if you shred them finely.
vegetable stock or kombu dashi: Kombu dashi keeps the dish vegetarian and adds mild savory depth. Plain cold water works, with slightly less flavor.
pickled ginger: Sushi-style pickled ginger adds a sharp contrast to the sweet sauce. Skip it if you don't have any.

Wedges on a wooden table beside miso soup, cucumber salad and chopsticks in warm late-afternoon light

Prep Time 15 mins

Cook Time 20 mins

Rest Time 10 mins

Total Time 45 mins

Cooking Method: Stovetop

Cuisine: Asian-Inspired

Courses: Main Course

Difficulty: Easy

Servings: 4

Estimated Cost: 1.60

Calories: 369

Best Season: all_year_round

Dietary: Contains egg, Contains gluten (spelt), Nut-free, Vegetarian

Description

White spelt flour and eggs bind a heap of shredded cabbage into thick pancakes that brown in a skillet. A quick ketchup and soy sauce finishes each one.

Ingredients

Pancakes

150 g white spelt flour
1 tsp baking powder
1/2 tsp fine sea salt
180 ml cold vegetable stock or kombu dashi (water also works)
4 large eggs (lightly beaten)
400 g green cabbage (finely shredded)
4 spring onions (thinly sliced)
2 tbsp pickled ginger (chopped, optional)
3 tbsp rapeseed or other neutral oil (for frying)

Sauce and toppings

3 tbsp ketchup
1 tbsp soy sauce
1 tbsp maple syrup
1 tsp rice vinegar
4 tbsp mayonnaise (thinned with 1 tsp water)
1 tbsp sesame seeds (toasted)
1 tbsp nori flakes (optional)

Instructions

1
Shred the cabbage into strips 2 to 3 mm wide and slice the spring onions. In a small bowl, stir the ketchup, soy sauce, maple syrup and rice vinegar into a smooth sauce. Thin the mayonnaise with 1 tsp water until it drizzles.
2
Whisk the spelt flour, baking powder and salt in a mixing bowl. Add the stock and eggs, then whisk until no dry pockets remain. Cover and rest for 10 minutes so the flour absorbs the liquid and the batter thickens slightly.
3
Stir the rested batter once. Fold in the cabbage, spring onions and pickled ginger until every strand is coated. The bowl will look mostly like cabbage, which is correct.
4
Heat 1 1/2 tbsp oil in a 30 cm / 12-inch nonstick skillet over medium heat for 2 minutes. Scoop half the mixture into two mounds of about 250 g each, and press each into a round about 15 cm / 6 inches across and 2 cm / 3/4 inch thick. Cover and cook for 5 minutes, until the underside is deep golden.
5
Check that the edges look dry and set before you flip. Flipping early splits the pancake and the cabbage slides out. Flip with a wide spatula, press lightly, and cook uncovered for 4 minutes, until golden and the center reaches 160 F / 71 C. Move the pancakes to a plate and cover loosely with foil.
6
Wipe out the skillet, add the remaining 1 1/2 tbsp oil, and cook the second batch the same way. Spoon the sauce over each pancake, drizzle with mayonnaise, and sprinkle with sesame seeds and nori flakes. Cut into wedges and serve straight away.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 369kcal

% Daily Value *
Total Fat 28g44%
Saturated Fat 4g20%
Cholesterol 195mg65%
Sodium 800mg34%
Potassium 380mg11%
Total Carbohydrate 38g13%
Dietary Fiber 5g20%
Sugars 11g
Protein 13g26%

Vitamin A 300 IU
Vitamin C 37 mg
Calcium 80 mg
Iron 2.5 mg
Vitamin D 41 IU
Vitamin E 6 mg
Vitamin K 76 mcg
Thiamin 0.15 mg
Riboflavin 0.3 mg
Niacin 3 mg
Vitamin B6 0.3 mg
Folate 65 mcg
Vitamin B12 0.45 mcg
Phosphorus 250 mg
Magnesium 65 mg
Zinc 2.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Shred the cabbage finely so each pancake holds together when flipped.
Rest the batter for 10 minutes before folding in the cabbage.
Cook two pancakes at a time in a 30 cm / 12-inch skillet, leaving a gap between them.
Keep the heat at medium so the center sets before the crust darkens.
Add the sauce and mayonnaise after cooking, not before.

Keywords: spelt okonomiyaki, cabbage pancake, japanese cabbage pancake, spelt flour recipes, vegetarian okonomiyaki

Equipment

30 cm / 12-inch nonstick skillet with lid
3-quart / 2.8 L mixing bowl
balloon whisk
wide fish spatula
20 cm / 8-inch chef's knife
instant-read thermometer

Tips

Shred the cabbage into strips about 2 to 3 mm wide so the pancake holds together and cooks through.
Rest the batter for the full 10 minutes so the spelt flour hydrates and the pancake sets without crumbling.
Keep the heat at medium and press each mound to about 2 cm thick so the center cooks before the crust darkens.
Use a wide spatula and flip in one confident movement, then press lightly to keep the cabbage inside.
Check the center with an instant-read thermometer. At 160 F / 71 C the egg is fully set.

Variations

Lay 100 g thinly sliced smoked bacon or a few cooked shrimp on each mound before flipping for a heartier pancake.
Swap 100 g of the cabbage for grated carrot or shredded kale, keeping the total at 400 g so the batter ratio holds.
Use wholemeal spelt flour for a denser, nuttier pancake, and add 1 to 2 tbsp extra stock if the batter feels stiff.

Storage and Reheating

Spelt okonomiyaki keeps in the fridge for 3 days. Cool the pancakes on a wire rack for 15 minutes, then store them in an airtight container with parchment between each one. Keep the sauce and mayonnaise separate.

Reheat the pancakes in a dry nonstick skillet over medium heat for 3 minutes per side, until crisp and hot throughout. An oven at 200 C / 390 F for 10 minutes on a wire rack also works. Add fresh sauce and mayonnaise after reheating.

The pancakes also freeze for up to 2 months. Layer them with parchment in a freezer bag, and reheat from frozen in a 200 C / 390 F oven for 15 minutes.

Serving Suggestions

Spelt okonomiyaki is served hot, cut into wedges, with sauce and mayonnaise on top. The sauce soaks into the crisp surface, and the center stays soft.

A bowl of miso soup and a cucumber salad dressed with rice vinegar make it a full meal. For a casual table, set out the sauce, mayonnaise, sesame seeds, nori flakes and pickled ginger, and let everyone top their own.

Read it online: https://greatbritishspeltrecipes.com/recipe/pan-fried-spelt-okonomiyaki-with-cabbage/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!