Cabbage & Cheddar Okonomiyaki by Raia's Recipes

Ever since I saw this recipe at Five & Spice the other day, I knew I had to give it a try. Gluten and egg free, of course. If I’d known they would be such a hit with my family I would have made a double batch… 

Cabbage & Cheddar Okonomiyaki by Raia's Recipes
Cabbage & Cheddar Okonomiyaki
Free of gluten, eggs, and sugar.
Write a review
  1. 2 c. very thinly sliced cabbage
  2. 1/4 t. paprika
  3. 1/2 t. salt
  4. 3 T. brown rice flour
  5. 2 T. tapioca flour
  6. 1/4 t. xanthan gum
  7. 1/4 c. chia meal (just grind up some chia seeds)
  8. 3/4 c. water
  9. 1/2 t. coconut oil (plus some for frying)
  10. 1/2 c. shredded cheddar cheese
  1. Heat large skillet to medium-high.
  2. Add a tablespoon of oil or butter to skillet and stir in cabbage.
  3. Sprinkle with salt and paprika and sauté for a couple of minutes until cabbage starts to soften.
  4. Meanwhile, in large bowl, whisk together dry ingredients.
  5. Stir in water and olive oil until smooth.
  6. Remove cabbage from pan and stir into batter, along with shredded cheese.
  7. Drop heaping tablespoonfuls of batter into pan and flatten out with a spoon.
  8. Fry for a couple of minutes, until browned, then flip and cook until the other side is brown.
  9. Serve hot with sour cream.
Raias Recipes
{This recipe is linked to Tempt My Tummy Tuesday and These Chicks Cooked.}