Cabbage Cakes Recipes

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.

THE BEST CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

RED CABBAGE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch square baking pan. Line the bottom with parchment and spray with cooking spray.
• Pulse the red cabbage in a food processor until pureed. Add the sugar, apple juice and eggs and process until well combined. With the motor running, add in the oil and process until combined and emulsified.
• Combine the flour, baking powder, salt and cinnamon and whisk to combine. Add to the food processor and pulse until just combined. Pour into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool. Turn out onto a plate and remove the parchment.
• For the frosting: In a mixer fitted with a whisk, beat together the Greek yogurt and honey. Frost the cake and serve.

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.