Cabbage Flat Bread


This is an excellent lunch and dinner. It’s filling without being too heavy and I love the color especially using red cabbage! I feel that you may also be able to add some other veggies to it (perhaps some shredded squash?) if you are looking to up your veggie game.

Based off Japanese Pizza by 101cookbooks

2 cups cabbage, finely shredded
1/2 onion finely sliced
2/3 cup whole wheat flour (or apf flour)
a couple pinches of fine grain sea salt
2 eggs, beaten
1T. olive oil

Mix these things together. It should form a paste like mixture. Actually looks kind of gross because it’s greyish from the whole wheat + weird purple stuff floating in it. IT WILL WORK OUT. JUST BELIEVE.

Heat a skillet (I used a 10-in cast iron skillet, but non-stick of similar size should be fine) on medium heat. Spoon half of the mixture into the pan and quickly using the back of metal spoon spread it out to the edges. You can dip the spoon in water to prevent the mixture from sticking as much. You want it to be quite thin (well I like it thin because I like crispy things). Cover and cook 3-5 min and then flip using a spatula–it should be a bit brown. If you are using a smaller pan I imagine it may be a little harder to flip. Sorry, no advice for you there.

I like to cut mine into wedges and ate it with a yogurt + herb dipping sauce.

FullSizeRender (4).jpg

On a side note, I primarily cook with my cast iron skillet because (1) I am super lazy and I like that I don’t really have to wash it (2) I’m not worried I’m going to melt the teflon off (been there, done that)  and (3) I don’t really have a good spot to store my cast iron. I wonder if anyone else loves their cast iron as I do? I only in the past few years have really gotten into it!



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