Cabbage Cakes
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Description
Light and fluffy pancakes with lots of soft cabbage and onions that goes perfectly with a little dollop of sour cream on top and an onion-rhubarb relish on the side.
Ingredients
- 1 tablespoon olive oil
- ½ small head cabbage, cored and sliced thin
- 1 onion, thinly sliced
- black pepper to taste
- 1 ⅓ cups plain yogurt
- ⅔ cup milk
- ¼ cup vegetable oil
- 2 eggs
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon butter
Directions
- 1. Heat the olive oil in a large skillet over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes. Season with pepper, and set pan aside to cool.
- 2. Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients. Pour the wet mixture into the well, then stir until well combined. Fold the cooled cabbage and onions into the pancake batter.
- 3. Heat a large skillet over medium heat, and butter or oil if necessary. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts
serving: 15 cakes
calories: 141.5 kcal
carbohydrates: 17.3 g
protein: 4.5 g
saturated fat: 1.5 g
cholesterol: 27.7 mg
sodium: 249.8 mg
fiber: 1.2 g
sugar: 3.2 g
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