Wednesday, February 8, 2012

Cabbage Cakes

I like cabbage but don't know many ways to cook with it besides coleslaw and noodles with cabbage and onions(a favorite of mine!).  I ended up finding this recipe on allrecipes and made it as a side dish to go with the slow cooker cranberry chicken that I posted yesterday.  These were easy to make.  I served them with some plain yogurt on top, although I ended up preferring them plain. Without the sugar of a normal pancake batter these were definitely savory.  I felt they lacked a little in flavor and were missing something, but wasn't sure what. The kids weren't big fans of these.  I ended up eating some leftover for breakfast the next morning.  

 Cabbage Cakes - by MRSPINK

1 tablespoon olive oil
1/2 small head cabbage, cored and sliced thin
1 onion, thinly sliced
black pepper to taste
1 1/3 cups plain yogurt
2/3 cup milk
1/4 cup vegetable oil
2 eggs
2 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
butter (optional)

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.

Family Rating: So-so.

No comments:

Post a Comment