Cabbage Leek & Carrot Pancake
By: Esperanza Rossi
Published: Sunday, February 7, 2010 - 7:20pm

Ingredients




2 cups cabbage, shredded
1 leek, washed thoroughly and chopped
1 cup carrots, shredded
1/2 cup peas (defrost ahead of time if using frozen peas)
3/4 cup brown rice flour
3 eggs, beaten
2 tablespoons olive, canola or grapeseed oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon ginger, grated

Preparation

1 Mix together the cabbage, carrots, leek, and peas in a large bowl.  Add the flour and toss until everything is  lightly coated with flour.  Stir in the eggs and mix until everything is well coated. 2 Heat a large pan over medium heat and add 1 tablespoon of oil.  Once the oil is hot, place all of the cabbage mixture into the pan and use a spatula to flatten it out into a large pancake that reaches to the edges of the pan.  Cook it for 4-5 minutes, until the bottom begins to brown.  You can use the spatula to lift it gently around the edges and peek, but keep in mind the bottom will brown slightly faster than the edges.  Flip the pancake over onto a clean plate.  Add another tablespoon of oil into the pan, and slide the pancake with uncooked side facing down back into the pan.  Use a spatula to gently press the pancake down, and to push the edges in a bit so as to round them.  Cook for another 4-5 minutes and flip back onto a c 3 Let it rest for 1-2 minutes while you mix together the soy sauce, rice wine vinegar and ginger in a small bowl.  Cut the pancake into six pieces and serve it with the sauce on the side. 4 Serves 2-3.

About


The most difficult aspect of this recipe is flipping the large pancake.  The trick is in how you hold the pan, and a little attitude.  Wrap a kitchen cloth around the handle of the pan as close to the base as possible in order to protect your hand from getting burned, then grab the pan handle firmly in your fist.  Next, place a large plate upside-down over the top of the pan.  You will want to make sure it has at least a 1-inch margin in case the plate wiggles a little when you flip.  Place your free hand palm-face down with your fingers spread out on top of the plate.  Take a deep breath, hold firmly, imagine a quick and flawless execution, and then flip the pancake over onto the plate.  Don't lose courage midway, remember to keep a firm hold on the pan and a firm amount of pressure on the plate while flipping, and it should work.