My love of savory pancakes is no secret. Latkes are a stable in my house and not just during Hanukkah. I still prefer a 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 than 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 actually a low-calorie vegetable with around 20 calories per half cup cooked. The health experts believe it may even help prevent against 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
- 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 minced onions
- 2 eggs
- 1 teaspoon salt
- 1/4-1/2 teaspoon black pepper
- 4-5 tablespoons sunflower oil or canola oil for frying
- Step 1 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 too cool.
- Step 2 Remove the outer leaves of the cabbage, slice 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.
- Step 3 When the potatoes have cooked, add them to the cabbage. Add the parsley, flour, baking powder, dried onion, eggs, salt, pepper. Using a rubber spatula, mix well to incorporate.
- Step 4 Line a baking sheet with paper towel and place near your work station.
- Step 5 Place a large heavy skillet over medium heat. Add 2 tablespoon 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.
- Step 6 Serve the pancakes hot with your favorite entree.
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