4 cups cabbage, finely shredded
2 to 3 leeks, washed and chopped
2/3 cup whole wheat or all-purpose flour
1 teaspoon kosher salt or fine-grain sea salt
4 eggs, beaten
Olive oil
Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.
Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan and, using a metal spatula, press it into a round pancake shape, as flat as you can get it. Cook for 4 to 5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both over together. Put a bit more oil in the skillet, then slide the okonomiyaki back into the skillet. Again press down a bit with the spatula and cook until golden on this side, another 3 to 5 minutes.
Serves 2 to 4.
From 101 Cookbooks blog, with a few changes
