I had been wondering what to do with the cabbage in my veggie basket. I was thinking of stuffed cabbage leaves… because prior to that I’d been considering the grape vine that is now leaping into life over my garden shed and thinking that it would be nice to try stuffed vine leaves from scratch when the leaves get bigger….and that was but a short jump to cabbage leaves 😉 ….idle lateral thinking really…
Then I found a few recipes for stuffed cabbage leaves and they all looked a bit mid-winterish… and not what I fancied…so I carried on searching. Until I came across Okonomiyaki. I gather that Okonomi means ‘as you like it’ and Yaki means cooked.
You can put all sorts of things into it but one of the favoured ingredients is cabbage.
Now I think cabbage is a pretty under-rated vegetable. For many of us, that probably dates back to the days when a pile of wet, limp, soggy, yellowy-green leaves appeared on our plate accompanied by the instruction to ‘eat your greens’. Over-cooked boiled cabbage is rarely attractive…..
But there are lots of great recipes that put cabbages in a very different light. From curries to ribbons of lightly-steamed spring greens drizzled with vegan-butter and a pinch of salt, and from crunchy coleslaw to crispy kale, there’s a myriad of ways to make cabbage shine. And here’s another one. Because cabbage is a beautiful thing.
Okonomiyaki, also known as Japanese Pizza or Japanese Pancake is really more of a frittata. Traditionally, it includes eggs, so I’ve taken a bit of liberty to veganise it: using chickpea flour, chia seeds and black salt.
There is also a special Okonomiyaki Flour that includes milled yam. I’ve used chickpea flour and mashed sweet potato……
But I’m pleased with the results. I shall be returning to Okonomiyaki again and again….
Ingredients: Continue reading “Okonomiyaki. Japanese Pizza.”