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SAVOURY SUNRISE CABBAGE CAKE

These Savory Sunrise Cabbage Cakes are a gluten-free, dairy-free twist on the beloved Japanese okonomiyaki. Loaded with fiber-rich cabbage, protein-packed eggs, and the umami boost of nutritional yeast, this breakfast is both energizing and satisfying. Topped with a refreshing coconut yogurt sauce infused with garlic and cucumber, plus crunchy seaweed and sesame seeds, each bite is layered with bold, balanced flavours.
Print Recipe
Prep Time 6 minutes
Cook Time 5 minutes
Servings: 4
Course: Breakfast, lunch, Snack
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 3 cups shredded green cabbage
  • 1 scallion, thinly sliced
  • 2 tbsp nutritional yeast
  • 1 cup gluten-free panko breadcrumbs
  • 3 eggs
  • ½ tsp salt (or to taste)
  • Oil for frying (avocado or light olive oil work well)
Toppings:
  • Sliced roasted seaweed (nori)
  • Sesame seeds
Dairy-free "yogurt sauce":
  • ½ cup unsweetened coconut yogurt
  • 1 garlic clove, minced or grated
  • ¼ cup finely chopped cucumber
  • Pinch of salt

Method
 

  1. Make the yogurt sauce:In a small bowl, mix together the coconut yogurt, minced garlic, chopped cucumber, and a pinch of salt. Set aside in the fridge to let the flavours blend.
  2. Prepare the pancake mixture:In a large mixing bowl, combine the shredded cabbage, scallion, nutritional yeast, gluten-free panko, eggs, and salt. Mix well until everything is evenly coated and the mixture holds together loosely.
  3. Heat a generous amount of oil in a nonstick or cast-iron skillet over medium heat. Scoop about ½ cup of the cabbage mixture into the pan and flatten it gently into a pancake shape. Cook for 3–4 minutes per side, or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.
  4. Assemble and serve:Place the cooked pancakes on a serving plate. Drizzle or dollop with the yogurt sauce, then sprinkle with sesame seeds and sliced seaweed.