Cabbage And Potato Pancakes
Andrea Potischman
May 13, 2020
My love of savory pancakes is no secret. Latkes are a staple in my house and not just during Hanukkah. I still prefer crispy scallion pancakes over cake, but I know there are not many that would say that. This is a recipe for cabbage and potato pancakes, and one I’ve worked hard perfecting. And yes, even my kids love them. These vegetable pancakes are an ideal recipe to make during COVID quarantine when potatoes and cabbage seem readily available and inexpensive. These savory cakes also have a bit more personality and are slightly healthier than just a simple potato one.
Cabbage itself is a vegetable often lumped into the same category as lettuce and I get that, how many times have you picked up a head of cabbage thinking it was iceberg lettuce? Let’s be honest, it happens. But cabbage is not in the lettuce family at all, it is part of the cruciferous vegetable family along with kale and broccoli.
Cabbage is a low-calorie vegetable with around 20 calories per half cup cooked. The health experts believe it may even help prevent cancer and reduce heart risk making this a vegetable worthy of your attention if it is not already. The high fiber and water content of cabbage is also said to help with digestive tract health and impart what contributed to the whole kimchee crazy. These cabbage and potato pancakes are a simple yet flavorful option that can be served solo or alongside almost any main dish you can dream up.
Cabbage And Potato Pancakes
Ingredients:
- 2 russet potatoes, peeled, cut in chunks
- 4 cups green cabbage, shredded
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon dried onions, finely chopped
- 2 eggs
- 1 teaspoon salt
- 1/4-1/2 teaspoon freshly ground black pepper
- 4-5 tablespoons sunflower oil or canola oil for frying
Directions:
- In a small sauce pot, add the potatoes and cover with water. Place over high heat and bring to a boil. Reduce to a simmer and cook, till tender, about 20 minutes. Drain well and mash till smooth. Allow to cool.
- Remove the outer leaves of the cabbage, slice them in half, and remove the core of the cabbage. Cut in quarters and shred in a kitchen mixer, such as a Cuisinart fitted with a shredder attachment. Place the cabbage in a large mixing bowl and set aside.
- When the potatoes have cooked, add them to the cabbage. Add the parsley, flour, baking powder, dried onion, eggs, salt, and pepper. Using a rubber spatula, mix well to incorporate.
- Line a baking sheet with a paper towel and place it near your workstation. Place a large heavy skillet over medium heat. Add 2 tablespoons of oil to the pan and when hot, but not smoking, add a heaping tablespoon of the cabbage-potato mixture to the pan you're cooking about 3-4 pancakes at a time.
- Using a metal spatula, gently flatten the mounds slightly and cook till golden brown, about 2-3 minutes. Carefully flip the pancakes and cook for an additional 2-3 minutes until cooked through. Place the pancakes on the prepared baking sheet and repeat with the remaining potato mixture, adding oil to the pan as necessary.
- Serve the pancakes hot with your favorite entree.
my mother was a great cook and baker from poland, my father was a great eater from kyve , russia at that time. cabbage was important. stuffed cabbage was my favorite. I dont have any claims but I have been cooking for at least 60 years. stuffed veal and brisket was one of my specialties. Osso bucco done properly. lots of little secrets have invaded my cooking life. At one point I had a collection of over 400 cooking books. I loved to read about the lives and wherabouts of all the major foodies. scallions will go into my next cabbage and potatoe experiments. all my cooking is called an experiment in art, chemistry and love of companionship when sharing food. I have moved to a smaller home, gave away most of my untensils, mostly cook for myself and a grandson. I am thinking of pastrami and eggs. am planning a trip to the lower east side to pick up some salmon pastrami from Russ and daughters, new york bagels, some sour pickles and whatever. enjoyed your recipe SAM BERGER
up some
Hi Sam- Thank you so much for reaching out. Your parents sound like a lovely match. I too am a big stuffed cabbage fan and have been meaning to develop a recipe myself. I hope to do so soon. I also love cookbooks can one never have too many? Cooking is absolutely an experiment, no matter what one is making. It’s very personal and one’s taste and style cis forever evolving and changing. I miss cooking professionally, but enjoy cooking in a more relaxed atmosphere. I love that you cook for your grandson, my favorite is cooking for my boys. Family and food, what could be better? I will always consider myself a New Yorker, so I read about a trip to the Lower East Side, for pastrami and I am extremely jealous. California lacks such things and bagels are simply not the same. I will be back in the city next month, but there is never enough time for all the eating I always want to do when I visit, but I still make a good go at it. Truly love connecting over this recipe, it’s the best part about blogging. Be well and keep on cooking. Andrea
These cabbage and potato pancakes are easy and delicious! Could you please add the nutritional values to your recipe? It’s a Winner at our table!
This is wonderful to hear. So glad you enjoyed this recipe! I am in the process of converting my recipes to a new format, one that will provide for reviews and possibly nutritional information later on. It’s a long process but I hope to get there soon. Thanks so much for reaching out, love hearing from people who make my recipes.
Amazing!!
Aww, thank you for that. It makes me so happy when someone loves my recipe. Thank you for trying it and a special thank you for taking the time to come back and write a comment, truly grateful. Be well and stay safe out there!
My daughter is a vegetarian, and the CABBAGE AND POTATO PANCAKES was a huge hit with her! We substituted the parsley for green onions, and topped off with parm cheese. This will for sure become a staple in our rotation. Easy and excited to top with an egg for breakfast!
I’m so glad you liked these, they are a favorite of mine as well. You need to try my scallion pancakes next. Almost as good as the ones in NYC 🙂