In a mixing bowl combine cabbage, cooked brown rice, flour, onion, sweet pepper, and celery seed. In another mixing bowl combine eggs, soy sauce, and pepper. Add to cabbage mixture. Stir just until combined but still slightly lumpy.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven.
Meanwhile, for the Chinese Sauce, in a small saucepan stir together reduced-sodium chicken broth and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in soy sauce and grated ginger; heat through. Serve warm with pancakes. Makes 12 pancakes.