These savory cabbage pancakes are inspired by Japanese Okonomiyaki. They are a tasty and fun way to mix up your usual lunch or dinner fare. While they are served with sriracha mayo, you could also add other condiments such as kimchi!
Size options: 4 patties, 8 patties
1 serving includes 4 4-inch cakes and 1/4 cup sriracha mayo
Packaged in a compostable container
GF, DF, SF; includes raw egg in homemade mayo*
Ingredients: Green cabbage O, carrot O, eggs L, coconut aminos O, toasted sesame oil O, Bob's Red Mill GF Flour (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum), green onion O, olive oil, sesame seeds, s&p.
Mayo Ingredients: mayonnaise (eggs L, dijon mustard O, lemon, apple cider vinegar O, olive oil) and Organic Valley Sriracha (cayenne pepper puree, water, organic cane sugar, red jalapeno peppers, organic distilled vinegar, organic dried garlic, cayenne powder, xantham gum, citric acid).
To serve: Lightly pan fry on the stove in butter or oil until heated through, and lightly browned. OR, Preheat oven to 350. Warm cabbage patties directly in compostable container or place on a baking sheet in the oven for about 15 minutes, until heated through. Compostable container is oven-safe to 450F.
Enjoy within 5 days.
O = organic L = local GF = gluten free DF = dairy free SF = soy free
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Meals are made in a facility that uses gluten, dairy and soy, therefore they are not suitable for those with severe allergies.
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