1 tablespoon avocado oil, coconut oil, ghee
or butter + more for sautéing
2 cups very thinly sliced Veggie Box cabbage
2 cloves garlic, finely minced
Pinch of sea salt
Pinch of red pepper flakes
4 eggs
1 teaspoon soy sauce
1/2 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
1/2 cup flour
1/2 lemon

1 tablespoon avocado oil, coconut oil, ghee 2 cup s very thinly sliced Veggie Box cabbage 2 cloves garlic, finely minced 4 eggs 1 teaspoon soy sauce 1/2 teaspoon toasted sesame oil 1 tablespoon toasted sesame seeds 1/2 cup flour 1/2 lemon

Heat a tablespoon of oil or butter in a large sauté
pan, stir in the cabbage and garlic. Add a pinch of
salt and red pepper flakes. Sauté for 3-4
minutes.
In a large bowl, whisk together the eggs, soy
sauce, sesame oil, and sesame seeds. Whisk in
the flour until smooth. Stir in the vegetables.
Using the same pan, heat more oil or butter over
medium-high heat. Drop ¼ cup portions of the
batter into the pan. Squash them flat as they
cook and spread the vegetables to the edges.
Cook for a couple of minutes, and then flip and
cook until the second side is brown, just another
minute.
Sprinkle with salt. Squeeze a little lemon on top.
Serve warm with a spicy mayo or your preferred
dipping sauce on the side.