Shred the cabbage as fine as you can and fry them up in a hot pan so some parts are nicely browned..also can do with red cabbage.

You mix the cooled down, warm cabbage fry with some sourdough or yeastdough for binding and keeping the pancake together.

I use some pancakelike batter made from sourdough, it adds a delightfull flavour.

Use a bit of salt in the dough and spices to your liking, not too much because..there will be more

Put corn,peas, shreeded carrots, pumpkin or whatever you like in the cabbage-doughmix.

Put a glob of it in the pan on middle heat, they are thick pannys and need some time to cook through.

Decorate the top with sliced, filled olives so you get some more colour..flip the pancake when it is nicely browned.

Cook on low heat or bake some more in the oven if you are not sure if it is baked through.

Decorate with v-mayo, bulldog sauce, sprinkle nori flakes over it, some fried onions, mushrooms, chooped green onions..ready to serve.

Dust some spice powder over it or drizzle soy sauce over it, but if you used some pickled, shredded or chopped veggies or even sourkraut mixed with the fresh cabbage you need less salt..so it is important not to oversalt the doughmix.

Also especially nice when you add nutritional yeast to the dough-cabbage fry up.

I used 2 cups of thick pancakebatter-like dough on 2 pounds of shredded, fried cabbage. Use more or less to your liking.–experiment. You can not make much wrong..even when the pancake beaks up through not enough batter-glue, it still tastes good.

You do not need to fry the cabbage but it adds more flavour and cooks through faster and more evenly in my opinion.