The sauce for these vegetable pancakes completely changes the flavor. They can be made ahead and held in a warm oven for up to an hour. If holding longer than 15 minutes, only heat the oven to 250F.
1 lb cabbage, sliced thinly
3 medium carrots, peeled into ribbons with a vegetable peeler
5 kale leaves, ribs removed, leaves cut into thin ribbons
1 tsp onion powder
1 tsp kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Vegetable oil for frying
1/4 cup ketchup
1 1/2 Tbsp Worcestershire sauce (note: Annie’s Naturals makes a vegetarian version)
1 1/2 tsp dijon mustard
1 Tbsp rice wine vinegar
1 tsp soy sauce
1 Tbsp honey
1/8 tsp ground ginger
Preheat oven to 300F.
Mix cabbage, carrot, kale, onion powder, and salt together in a large bowl. Toss mixture with flour. Stir in the eggs. Heat 2 Tbsp oil in a large heavy skillet on medium-high heat.
Add small handful of mixture to the pan and gently press the pancake down flat. Cook until the edges begin to brown, about 3 minutes. Flip the pancake with a large spatula. Cook on the other side until the edges brown, and then an additional minute.
Transfer to tray and place in oven for at least 10 minutes.
Combine all sauce ingredients in a small saucepan and let simmer for 5 minutes, until smooth and thick.
Serve pancakes with sauce and toasted sesame seeds.