Recipe by MRSPINK
"Light and fluffy pancakes with lots of soft cabbage and onions that goes perfectly with a little dollop of sour cream on top and an onion-rhubarb relish on the side."
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1/2 small head
cabbage, cored and sliced thin
onion, thinly sliced
black pepper to taste
1 1/3 cups
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!
As the previous reviews states these are bland. I added white pepper, garlic salt and ginger. Didn't help much.
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!
When Erin mentioned it being a little bland, I added some Caraway seed. Always works well with cabbage. Old East European touch.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 56
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