Cabbage And Leek Griddle Cakes Recipes

CABBAGE AND LEEK GRIDDLE CAKES

Steps:

• In a large bowl, toss together cabbage and leeks; squeeze firmly 4 or 5 times to wilt them slightly.
• Add flour or matzoh meal, salt, pepper and eggs and stir until well coated.
• Heat a large skillet over medium heat and spray generously with oil.
• Working in batches, drop a generous 1/3 cup of the cabbage mixture into skillet, spreading it out to make 4-inch pancakes.
• Spray the tops with oil and cook, flipping once, until tender and deep golden brown, 8 to 10 minutes total; transfer to a plate as done.

CABBAGE CAKES

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes.
• Season with pepper and set pan aside to cool.
• Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside.
• Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients.
• Pour the wet mixture into the well; then stir until well combined.
• Fold the cooled cabbage and onions into the pancake batter.
• Heat a large skillet over medium heat, and butter or oil if necessary.
• Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.