These are one of the best ways to use up leftover cabbage. They are super budget-friendly and so yummy that everyone will want seconds! Eating cabbage is a fantastic way to nourish your healthy gut bacteria while also staying low FODMAP.
Ingredients (serves 4):
- 160g common Cabbage, shredded
- 60g peeled & grated Carrots
- 20g Spring Onion tips (green bits only)
- 1 1/2 TSP crushed Ginger
- 1 TBSP Garlic-infused Olive Oil
- 1 TBSP Soy Sauce (omit if you’re Soy intolerant)
- 3/4 cup GF All-Purpose Flour
- 3 large Eggs
- 1 1/2 TBSP neutral oil (rice bran, canola, sunfower)
Method:
- Grate or finely shred the cabbage. Peel and grate the carrot. Finely slice the green leaves of the spring onion. Place the cabbage, carrot, spring onion into a large bowl.
- Add the ginger, garlic infused oil and soy sauce to the bowl. Sprinkle over the flour. Season with salt and pepper. Mix well.
- In a small bowl, whisk together the eggs. Pour over the cabbage mixture and fold through until well combined.
- Heat a large frypan over medium heat. Add a splash of neutral oil. Measure out a ¼ cup of the batter, shape it into a pancake and place it in the frypan. Repeat for each pancake.
- Fry for 2-3 minutes per side until golden and cooked through. Add more oil to the frypan and repeat with the remaining mixture.
*Eat these low FODMAP cabbage pancakes hot or at room temperature with your favourite dipping sauce. These cabbage pancakes can be stored for up to 4 days in the fridge in an airtight container. They also freeze well for 3 months.
Recipe adapted from A Little Bit Yummy.
