The recipe that I make is that I cut up however much cabbage I want to eat (usually half a head), and thinly slice it into one inch strips, then add eggs (two or three) and cover it with a thick dusting of flour, water enough to make a paste that covers it all, and then mix well. Fry in a big saute pan on medium to meduim low till the cabbage is cooked, flipping once. EAT WITH OKONOMUYAKI SAUCE AND KATSUO FLAKES!
But this is a hard recipe to do if you don’t know what it looks like, so here is another one from my Japanese cookbook
3 1/2 cups flour
1 c water
4 green onions, sliced thin
14 oz cabbage (napa authetically, green is fine)
mix flour water and eggs. Add spring onions and cabbage, mix well. Heavy frying pan on high till hot, reduce to medium heat. ladle out big pancake amount of batter and smash down flat (about 1 inch thick). if you want toppings (like prawns or pork slices or scallops) put them on top and smush into the pancake. When edge of pacake is cooked, flip and smush down to about half inch thick, and cook other side. Serve with okonomiyaki sauce and if you like, kewpie (japanese mayo), Kesuri-bushi, nori flakes, furikake, beni-shoga, etc. MANY TOPPING OPTIONS.