INGREDIENTS

  • 1 1/2 cups shredded cabbage
  • 1 cup cooked brown rice
  • 1/2 cup grated carrots
  • 1/2 cup sliced scallions, divided
  • 1 teaspoon sesame seeds , toasted
  • 1 garlic clove , minced
  • 1/4 teaspoon minced fresh gingerroot
  • 1/4 teaspoon pepper
  • 4 eggs , beaten
  • 1 tablespoon soy sauce , divided
  • 1 teaspoon soy sauce , divided
  • 3/4 cup chicken broth
  • 2 tablespoons cornstarch , dissolved in
  • 1 tablespoon water

DIRECTIONS

  1. In bowl, combine cabbage, rice, carrot, ¼ c scallions, sesame seeds, garlic, ginger, and pepper.
  2. In separate bowl, beat eggs with 1 TBL soy sauce; stir into vegetable mixture. Spray nonstick skillet with nonstick cooking spray and heat.
  3. Drop ¼ c batter for each pancake into heated skillet; cook, turning once, until brown on each side. Repeat until all batter is used.
  4. In small saucepan, combine broth, remaining 1 tsp soy sauce and ¼ c scallions. Bring to a boil; stir in dissolved cornstarch and cook, stirring constantly, until thickened. Serve sauce over pancakes.