Cabbage Cakes

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Most Helpful Positive Review

Sep 30, 2010

THis is a great recipe but do yourself a favor and just use a premixed pancake recipe, in my opinion it works just as well and it takes that much less time to prepare. Also I ate this like I would eat a potato pancake, prepared with bacon, onions and with sour cream. Delicious will for sure make again!

—WVANBRUGGEN

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Most Helpful Critical Review

Jan 04, 2010

As the previous reviews states these are bland. I added white pepper, garlic salt and ginger. Didn't help much.

—SDNick

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28 Ratings

Nov 22, 2010

Great comfort food! I was making this with whole wheat flour, and found that I did not have an egg, so went ahead anyway! I added 1 T. prepared mustard and 2 tsp. caraway seeds because other people in reviews said it needed something. This tastes like something that I would have had at my grandmother's! I'll be making it again!

—sueb

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Mar 23, 2009

When Erin mentioned it being a little bland, I added some Caraway seed. Always works well with cabbage. Old East European touch.

—Warren

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Mar 16, 2009

A great way to use up some extra cabbage- my husband and I definitely enjoyed them. They were a tad bland though, so I think I will add some garlic powder or something to give them a little spice next time. I did appreciate the healthiness, and even used half the amount of vegetable oil, and served with fat free sour cream.

—Erin

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Mar 03, 2011

I made these with red cabbage, and I also added about a teaspoon of caraway seed to the cabbage in the skillet. There were absolutely delicious. They simply need some salt.

—Swaswa

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Jan 06, 2011

I added caraway seeds as recomended, subbed lowfat cottage cheese for yogurt, doubled the eggs, and used 1/2 whole wheat and 1/2 rye bread crumbs. Really good. Kiddo is taking a few for her lunch today.

—DawnT77

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Mar 23, 2011

This recipe looked interesting so I gave it a try and was pleasantly surprised. I skipped the cabbage & onion ingredients and substituted about one cup of leftover cabbage, carrots and onions from St. Patrick's day corned beef and cabbage. Drained the vegetables well, ran a knife through them for a rough chop and then folded them into the batter. Check seasoning based on the saltiness of the cooked vegetables. These cooked up very light and fluffy. This was a great way to use up a small amount of leftover veggies. The batter was VERY easy to make and turned out lighter than boxed mixes. This is a keeper that can be adapted to please individual tastes.

—AK of North Bethesda

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Nutrition

Calories
142 kcal
7%

Carbohydrates
17.3 g
6%

Cholesterol
31 mg
10%

Fat
6.2 g
10%

Fiber
1.2 g
5%

Protein
4.5 g
9%

Sodium
250 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cabbage Cakes

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 142
Calories from Fat: 56

% Daily Value *
Total Fat 6.2g 10 %
Saturated Fat 1.5g 7 %
Cholesterol 31mg 10 %
Sodium 250mg 10 %
Potassium 146mg 4 %
Total Carbohydrates 17.3g 6 %
Dietary Fiber 1.2g 5 %
Protein 4.5g 9 %
Sugars 3.2g
Vitamin A 2 %
Vitamin C 16 %
Calcium 18 %
Iron 12 %
Thiamin 16 %
Niacin 14 %
Vitamin B6 4 %
Magnesium 5 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.