INGREDIENTS
by Rachel Phipps

These easy traditional Japanese fritter-like pancakes are great for using up a head of white cabbage. Serve with okonomiyaki sauce, Japanese mayonnaise or your favourite Asian hot sauce.

Each serving provides 360 kcal, 17.5g protein, 35g carbohydrates (of which 17.5g sugars), 15.5g fat (of which 3.5g saturates), 5.5g fibre and 2.5g salt.

Main course

Buyer's guide

Cabbages should have tight compact heads and no sign of wilting; the stalk should look moist and freshly cut.

Preparation

Cabbage is excellent finely sliced and eaten raw in salads. When cooked, the briefest cooking methods, such as steaming or stir-frying, are best. Apart from red cabbage, which breaks the rule and benefits from long cooking, overcooked cabbage releases sulphur which reminds many of bad school meals!