We are big vegetable eaters, and there are always some kinds of vegetable in our house.
I try to eat a variety and always looking for something new.
But one thing you always find in our fridge is cabbage.
A few reasons.
One, yes my husband and I both live cabbage.
Two, it’s versatile.
You can eat it fresh or cooked.
Three, it lasts relatively longer compared to other vegetables.
But last time I went grocery shopping, I went a bit overboard and bought two big heads, one green and one purple.
Now we have almost too much cabbage!
So, in order to accelerate the consumption, I decided to make Okonomiyaki, Japanese savory pancake, for lunch today.
Traditionally, Okonomiyaki is made of flour, but I’ve started making mine with oatmeal lately, and I absolutely love it!
This time I added chickpea flour and rice flour to the batter.
Included in the toppings were cabbage (lots of it!), scallion, homemade vegan meat, shio-kombu (salted kombu), and edamame.
I usually like to drizzle a little mayo on top, but since I didn’t have any at hand, I drizzled Dijon mustard, which worked beautifully (I may like it better than mayo, actually!).