Okonomiyaki Japanese Savory Pancake

This oven-baked version of Okonomiyaki is a nutritious savory pancake that can be made for lunch, a light dinner or even for a hearty breakfast. Most recipes cook the pancakes individually on a hot griddle but this single baked pancake is convenient and ready to serve 4 at once.  

 

Ingredients:

 4 eggs

1 tbsp soy sauce

1/2 cup flour

1/4 tsp baking powder

1 cup thinly sliced and chopped cabbage

1/4-1/3 cup shredded carrot

2 green onions sliced

Garnish: mayo/sriracha mix, sesame seeds, sliced green onions

Preheat the oven to 350°F. Slice cabbage on a mandolin then chop fine. Shred the carrot and slice the green onions. Set the vegetables aside. In a bowl, whisk the eggs, a scant 1/2 cup of flour, baking powder and soy sauce together to a pancake-like batter. Fold in the veggies. Cut parchment to fit a 6" round baking dish. Spray the dish with oil, place the parchment in the bottom and spray it. Pour the batter into the dish and spread evenly. Bake at 350°F for 25-30 minutes or until a knife in the center comes out clean. Rest on counter 5 minutes then run a knife around the edge, place a plate on top and flip the pancake out of the dish and onto the plate. Remove the parchment paper. Cut into serving pieces and garnish with a mix of mayo and sriracha sauce, sesame seeds and green onion slices. Serves 4 

Adapted from: supergoldenbakes.com 

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Sausage Cabbage Skillet

Here's a quick and nutritious dinner for two! 

Ingredients:

1/2 lb Italian sausage, casings removed

1 tsp olive oil

2 cups chopped cabbage

1 small onion, diced

2 celery stalks, sliced

1 yellow bell pepper, diced

3 green onions, sliced and separated white and green

a handful of greens (spinach or kale)

1/4 cup salsa or tomato sauce

1/4 cup water 

Heat oil in a skillet to medium and brown the sausage meat, breaking it up until no pink remains, 3-5 minutes. Add onion, celery and bell pepper and stir fry 4-5 minutes. Then add the cabbage and white slices of green onion. Cook for 5 minutes. Add the salsa or tomato sauce, water and greens. Bring to a boil then reduce heat to medium low, cover and cook 5-10 minutes. Serve topped with green slices of green onion. Serves 2-3

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One Pan Chicken, Chickpeas and Cabbage

Here's another recipe using protein rich chickpeas.  This dinner for two is a one pan wonder! A nice garnish of fresh chopped parsley would've been great but oops, c'est la vie!

Ingredients:

4 chicken thighs

a pinch of salt and pepper

2 tsps olive oil

1 small onion, sliced

4 oz mushrooms, sliced

1 small carrot, shredded

2 cups shredded cabbage

1 tbsp apple cider vinegar

2 tsps grainy Dijon mustard

1 cup canned chickpeas, drained and rinsed

3/4 cup chicken broth

1 tsp dry thyme

1 bay leaf

Preheat the oven to 350°F. Salt and pepper the chicken and heat the oil to medium in a large skillet. Sear the chicken for 7-8 minutes on each side then remove to a plate. Add the onion to the skillet and cook for 4 minutes then add the mushrooms, carrot and cabbage and cook another 4 minutes. Pour in the apple cider vinegar, mustard and chickpeas along with the chicken broth, thyme and bay leaf. Sit the chicken on top and roast uncovered in the 350°F oven for 35-40 minutes. Remove the bay leaf and serve.  (With chopped fresh parsley if you've got it!) Serves 2

You might like to try these Lightly Spiced Air Fryer Chickpeas:

https://www.hotandcoldrunningmom.ca/2025/04/lightly-spiced-air-fryer-chickpeas.html 

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Deconstructed Egg Roll Bowl

All the flavours of an egg roll but without the fried wrapper. Super simple to make and tastes great! If you want to save even more time, precook the beef and prep all the veggies ahead of time. Put everything in the fridge and throw it together in no time! 

Ingredients:

1 lb ground beef

1 onion, finely chopped or shredded

3 tsps minced garlic

1 tsp fresh minced ginger

4 cups shredded cabbage

1 cup shredded carrot

1 red bell pepper, thinly sliced

5 or 6 button mushrooms, finely chopped

1/4 cup soya sauce

1 tbsp sesame oil

1 tbsp rice wine vinegar

1/2 tsp red pepper flakes

salt and pepper to taste

sesame seeds to garnish

First brown the beef in a wok or large frying pan, then add onion, garlic and ginger and cook until onion is translucent, 2-3 minutes. Add the rest of the vegetables, soya, sesame oil, rice wine vinegar, red pepper flakes, salt and pepper and cook until vegetables are tender crisp, 2-3 minutes. Quick and easy! Serve in bowls sprinkled with sesame seeds. You might also like a drizzle of Sriracha sauce!

Serves 3-4

Adapted from: charmrecipes.com

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Hearty Potato and Cabbage Soup

Cold weather calls for a cozy, comforting bowl of hot soup. So easy to make and packed with nutrients! Leave out the bacon and use vegetable broth in place of chicken broth for a vegetarian option.

Ingredients:

1/2 lb bacon, cut in 1 1/2" pieces

1 - 1 1/2 cups diced onion

8 cups roughly chopped cabbage

1/2 lb potatoes, diced

1 large carrot, sliced thinly

1 1/2 cups roughly chopped spinach

5 cups chicken broth (or more)

1 bay leaf

salt and pepper to taste

1 cup cooked rice (optional)

Cook bacon in a large pot to crispy, 6-10 minutes. Remove and set aside. Take excess bacon fat out of the pot but leave about 2 tbsps. In the remaining bacon fat cook the onion until translucent, 2-3 minutes. Add the carrot for 2 minutes then add the potatoes, cabbage, spinach, salt and pepper (and rice is using). Pour broth in and add the bay leaf. Bring to a boil then simmer until potatoes, carrots and cabbage are tender, about 15 minutes. I used 5 cups of broth and achieved more of a cabbage stew/soup. If you want it soupier just add more broth. Now remove the bay leaf, add the bacon and serve alongside some crisp garlic toast. 

Makes 4 servings

 

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Turkey and Red Cabbage Soup

Rarely do you come across a recipe that's delicious, comforting, healthy and easy. Oh, and it also uses leftover turkey! Bonus! (You could also use cooked chicken)

Ingredients:

1 tbsp olive oil

4 cups chicken broth

3/4 lb cooked and chopped turkey

1 small onion, diced

2 carrots, diced

2 1/2 cups chopped red cabbage

1 tsp minced garlic

28 oz can diced tomatoes

1 tsp salt

1/4 tsp pepper

 

Heat oil in a Dutch oven. Add onion and brown 2-3 minutes, then add the carrots, red cabbage and garlic and cook for 1-2 minutes. Add the turkey, broth, tomatoes, salt and pepper. Bring to a boil then simmer until vegetables are tender, about 1 hour. And that's it!

Makes 4-6 servings.

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Sweet and Sour Red Cabbage

Looking for a pop of colour on your plate? This sweet and sour red cabbage is that pop you need. Serve it hot, at room temperature or cold alongside sausages, pork or as a starter with mini tourtière. Check out the mini meat pie tourtière recipe at the end of this post.

Ingredients:

3 cups thinly sliced red cabbage

1/2 cup sliced onion

1/2 cup diced apple

1/4 cup water

2 tbsps apple cider vinegar

3 tsps brown sugar

1/2 tsp salt

pinch of pepper

Combine everything in a saucepan. Cover and bring to a boil, then reduce heat and simmer until tender crisp, about 15 minutes.

Serves 6

 Mini meat pie recipe right here:

https://www.hotandcoldrunningmom.ca/2021/12/meat-pies-and-minis-tourtiere.html

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Pickled Red Cabbage

The perfect sweet and tangy side with a pop of colour 💜💓

Adds a little crunch to your burger, hot dog, fish or chicken taco.

Ingredients:

2 cups finely shredded red cabbage

1/2 cup water

1/2 cup red wine vinegar

1 heaping tbsp brown sugar

1 tsp minced garlic

1/2 tsp salt

2 pinches pepper

1 pinch red pepper flakes

Combine the water, vinegar, brown sugar, garlic, salt, pepper and red pepper flakes in a large bowl or corning ware. Add the shredded cabbage, cover and leave on kitchen counter for 4-6 hours, then chill in the refrigerator.

Makes 4-6 servings

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Cabbage Roll Soup

When you feel like cabbage rolls but don't have the time to make them, give this soup a try. Same delish flavour that makes a filling and satisfying meal with less hands-on work. Freezes well too! 

Ingredients:

1 tbsp vegetable oil

1 lb ground beef (or a mix of beef, pork and veal)

1 1/2 lbs cabbage (about 6 cups chopped)

1/2 cup cooked rice

3 tbsps tomato paste

1 - 28 oz  (798ml) can diced tomatoes

2 carrots, shredded

2 red onions, diced

2 tsps minced garlic

2 qts (2L) beef or chicken broth

2 bay leaves

1/2 tsp allspice

2 tsps smoked paprika

1/2 tsp red pepper flakes

1 tsp sage

1 tsp onion powder

salt and pepper to taste

Heat vegetable oil in a large pot and add the diced onions. Cook to lightly golden then add the garlic. Stir 1 minute before adding the meat, breaking it up as it browns. Once the meat is cooked add the smoked paprika, red pepper flakes, salt, pepper, sage, onion powder, tomatoes and tomato paste. Stir together and add the cabbage, carrots, broth, bay leaves and allspice. Bring to a boil, then simmer for 1 hour.

After 1 hour add the cooked rice. Remove the bay leaves and serve.

Makes 8-10 servings

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Asian Cabbage Rolls

The umaminess is real! 😋 

Sweet, spicy, salty and pungent all rolled up together in these Asian-inspired beauties! A twist on the usual Polish, Ukrainian, Romanian, Turkish cabbage rolls... they seem to have a little history everywhere! Who doesn't love a good cabbage roll?

Ingredients:

Sauce:

1 1/2 cups water

1/4 cup tomato paste 

1/4 cup light soya sauce

3 tbsps hoisin sauce

3 tbsps brown sugar

1 tbsp rice wine vinegar 

1 1/2 - 2 tsps sriracha sauce

4 tsps minced garlic 

1 tbsp minced ginger 

2 tbsps cornstarch

Filling:

1 green cabbage, 12 leaves and 3 cups shredded

2 carrots, shredded 

1 lb ground pork 

1 cup cooked rice

1 small onion, chopped 

4 tsps minced garlic 

1 tbsp minced ginger 

1/4 cup soya sauce

1 egg, beaten 

Sesame seeds to garnish 

Whisk the sauce ingredients together in a saucepan. Bring to a boil, then reduce heat to medium low and simmer 3-4 minutes. Remove 1/4 cup of sauce and cool in the fridge. Set the rest of the sauce aside. (This sauce is so good I may make some up to use with chicken breasts or pork tenderloin!)

To prepare the cabbage first remove all the tough outer leaves. Score with a knife around the stem.

Carefully lower the cabbage head into a large pot of boiling water. Boil 3-4 minutes then take it out of the water and remove what leaves you can. Score again and return to the water. Continue doing this until you have 12 leaves. Boil the leaves 1-2 minutes to soften then cut a wedge in each leaf to remove some of the thick vein. Pat dry with paper towels. Shred more of the cabbage to make 3 cups. Place shredded cabbage and carrots in a strainer and lower into the boiling water for 1 minute. Then run under cold water and drain well.

Preheat the oven to 400°F and oil a 13 X 9" baking dish. 

Mix the cabbage, carrots, pork, rice, onion, garlic, ginger, soya sauce, egg and reserved 1/4 cup sauce together. Divide the filling in 12. Take a large spoonful and place filling in the end of the cabbage leaf. Tuck end in and start to roll, folding the sides in and ending at the stem end. Place seam side down in prepared dish.

Once the rolls are completed spoon the sauce all over them.

Cover the baking dish with foil and bake for 45-50 minutes or until internal temperature reaches 165°F.

Cool 5-10 minutes then serve with sesame seeds on a spoonful of sauce.

Serves 6 people, 2 rolls per serving

Adapted from: fromachefskitchen.com

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Cabbage Lentil Soup

Easy and nourishing fall-friendly soup that's chock full of veggies!

Ingredients:

1 tbsp olive oil

1 bell pepper, diced

1 onion, diced

2 carrots, diced or sliced

3 tsps minced garlic

5 cups chopped cabbage

28 oz can diced tomatoes

5 cups broth (vegetable, beef or chicken)

3/4 cup rinsed dry lentils

1 cup fresh green beans

1 tbsp lemon juice

1 tsp oregano

1/4 tsp turmeric

1/4 tsp black pepper

fresh chopped parsley

Heat oil in soup pot and sauté onion, pepper and carrots 7-8 minutes. Add the garlic and stir 1 minute, then add the cabbage, tomatoes, green beans and broth. You can add a cup or 2 more of the broth if you want a soupier soup. Rinse the lentils with cold water and add them too, along with the oregano, turmeric and black pepper. Bring to a boil then reduce heat, cover and simmer 25-30 minutes. When the lentils are tender add the lemon juice and fresh parsley.

Makes about 6-8 servings

Eats like a meal!

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Mixed Roasted Veggies

Here's a clean-out-the-veggie-drawer recipe. You can swap in just about any vegetable that you have in your fridge for this one. I personally love the cabbage!

Ingredients:

2 small carrots, cut 1/4 - 1/2" thick

a slice of cabbage 1/2 - 3/4" thick, keeping most of the core intact

1 onion, cut in wedges

1 sweet pepper, cut in wide

1 sweet potato, cut in chunks

2 tbsps vegetable oil

2 tsps worcestershire sauce

1 tsp soya sauce

garlic powder, salt and pepper to taste

or Mrs Dash Table Blend to taste

Combine the vegetable oil, worcestershire sauce and soya sauce and brush on both sides of the cabbage slice. Sprinkle generously with garlic powder, salt and pepper and place on a parchment lined baking sheet. Add the rest of the vegetables around the cabbage and sprinkle with more garlic, salt and pepper or Mrs. Dash.

Bake at 400°F for 40-45 minutes or until tender, flipping the cabbage slice halfway through the cooking time. To serve, cut the cabbage slice in wedges like you would a pie along with the rest of the veggies.

Serves 4

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