Kimchi Cabbage Cakes

MAKES 4 SERVINGS

I love okonomiyaki—large Japanese cabbage cakes made in a skillet and then cut into wedges to serve. But trust me, flipping one of those babies is not bare minimum. Instead, I make smaller cakes; they cook more quickly and are much (much!) easier to turn. Use a cast-iron skillet here if you have one.

INGREDIENTS

Bare Minimum Dinners: Recipes and Strategies for Doing Less in the Kitchen Jenna Helwig

• 6 cups shredded cabbage (preferably green; about 1 pound)

• ¾ cup chopped kimchi

• 4 scallions, trimmed and cut into 1-inch lengths

• 6 large eggs

• 3 tablespoons soy sauce or tamari

• 1 cup all-purpose flour

• 4 tablespoons canola or other neutral oil, divided, plus more if necessary

• DRESS IT UP Mayonnaise mixed with sriracha

DIRECTIONS

1. In a large bowl, stir together the cabbage, kimchi, and scallions. In a medium bowl, whisk together the eggs and soy sauce. Add to the cabbage mixture and toss to combine. Stir in the flour.

2. Heat 2 tablespoons of the oil in a large skillet over medium heat. Working in batches, drop ¾ cup of the batter for each patty into the oil. Cook until golden brown, 3 to 4 minutes per side. Transfer to a paper towel–lined plate to drain, and repeat with the remaining oil and cabbage mixture. Serve with the sriracha mayo, if using.

Excerpted from BARE MINIMUM DINNERS: Recipes and Strategies for Doing Less in the Kitchen © 2021 by Jenna Helwig. Photography © 2021 by Linda Xiao. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved. 

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