Kimchi Cabbage Cakes 


These delicious, savory cakes are sure to become a go-to dinner.

Here's a tasty way to transform a head of cabbage into a satisfying meal: Shred and toss it with spicy chopped kimchi and some eggs to make crispy cakes.
Photo: Victor Protasio
Hands On Time:
35 mins
Total Time:
35 mins

This recipe from Bare Minimum Dinners is the perfect way to turn that extra half head of cabbage lolling in the crisper drawer into a satisfying meal: shred and toss it with spicy chopped kimchi, scallions, and eggs to make crispy cakes. These have a generous splash of soy sauce for seasoning and flour to bind the batter so they fry up perfectly. A quick mayo-sriracha sauce is the perfect, flavor-packed finishing touch.


  • 6 large eggs

  • 3 tablespoons soy sauce or tamari

  • 6 cup shredded cabbage (about 1 lb.)

  • ¾ cup chopped kimchi

  • 4 scallions, trimmed and cut into 1-in. lengths

  • 1 cup all-purpose flour

  • ¼ cup canola or other neutral oil, divided, plus more if needed

  • Mayonnaise mixed with sriracha, for serving (optional)


  1. Whisk eggs and soy sauce in a large bowl. Add cabbage, kimchi, and scallions; toss to combine. Stir in flour.

  2. Heat 2 tablespoons oil in a large skillet over medium. Working in batches, drop ¾ cup batter for each patty into oil. Cook until golden brown, 3 to 4 minutes per side. Transfer to a towel-lined plate to drain. Repeat with remaining oil and cabbage mixture. Serve with sriracha mayo, if desired.


Excerpted from Bare Minimum Dinners: Recipes and Strategies for Doing Less in the Kitchen. Copyright © 2021 by Jenna Helwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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