2 cups cabbage, finely shredded 1/2 to 1 cup diced onion 2/3 cup whole wheat pastry (or all-purpose) flour A couple pinches of fine grain sea salt 2 eggs, beaten 1+ tablespoon olive oil
Ideas for garnish: toasted slivered almonds, chives, thinly sliced zucchini
Combine the cabbage, onions, 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, 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 (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side - another 3 to 5 minutes.
When you are finished cooking, sprinkle with desired toppings, such as toasted almonds, chives, and thinly sliced zucchini, and slide it onto a cutting board to cut into wedges. Enjoy immediately.