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Recipes > Vegetarian side dishes > Cabbage pancakes Back to Recipes Index

Cabbage Pancakes

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Serves: 6


Bert Greene says this is the ultimate cabbage dish, fit for a king. I would have to agree.
1 1/4 lb. Cabbage, trimmed and shredded
2 eggs
1 egg yolk
1/2 cup milk
1 cup all-purpose flour
3 Tbsp. Unsalted butter, melted
1/2 tsp. Sea salt
1 1/2 Tbsp. Green onion or chives, chopped
2 - 3 Tbsp. Unsalted butter


Cook cabbage, uncovered in boiling salt water for 5 minutes. Rinse under cold running water until cool; drain, pressing out all liquid with your hands. Place the cabbage in a large bowl. Combine eggs, egg yolk, milk, flour, melted butter, and salt (in that order) in a blender container. Blend until smooth. Combine this mixture with the cabbage in the bowl; stir in the chives or scallions. Melt 1 tablespoon butter in a large heavy skillet over medium heat. Spoon the batter, 1 large tablespoon for each pancake, into the skillet. Cook three or four at a time until golden on both sides. Keep warm in a low oven while frying the remaining batter, adding more butter to the skillet as needed.

Source: Greene, Green on Greens.

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