Time 30m Yield Makes about 2 to 2 1/2 dozen small pancakes, serving 6 Number Of Ingredients 9 Steps:
To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in. Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don’t worry if this is hard to do - if they stick – because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.
Time 2h Yield 6 servings Number Of Ingredients 10 Steps:
Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes. Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes. Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes. In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish. Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.
Time 30m Yield 15 Number Of Ingredients 12 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.
Time 10m Yield 4 ‘cakes’, 2-4 serving(s) Number Of Ingredients 6 Steps:
Heat oil in frying pan. Combine remainding ingredients together in bowl. Cook spoonfuls of the mixture in the hot oil for about 2 minutes each side or until golden. Drain on paper towels. Serve hot.
Time 2h30m Yield 6 servings Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F. Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan. Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces. Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours. Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
Time 15m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Mix in medium bowl potatoes, slaw, egg whites and pepper. Spray large nonstick frypan with veggie cooking spray and heat over medium high. Scoop and pack batter into 1/2 cup measure, gently invert cup into frypan. Repeat with second pancake, drizzle any juices from bowl over pancakes. When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and aboout 4 inches in diameter. Cook until pancake browns on one side, about 5 minutes. Turn pancakes, cook on second side until pancake browns, 4 to 5 minutes. If desired, top each pancake with either 2 tablespoon applesauce or 1 tablespoon sour cream.
Time 35m Yield 8 Number Of Ingredients 18 Steps:
Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish. Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined. Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt. Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined. Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined. Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.
Time 2h15m Yield Makes 12-15 cakes Number Of Ingredients 0 Steps:
Pour boiling water from the kettle into a pot and add your joint of ham or bacon. Simmer for about 90 mins. (Check packaging for guidelines). While allowing the meat to simmer, peel and boil your spuds. (25 mins). The water should only reach half the volume of the potatoes in the pot. Peel and roughly chop the apples into chunks, removing pips. Stew in a small saucepan only barely covering the bottom of the saucepan with cold water. Simmer for 5 mins, then mash. Drain your potatoes and mash with a generous knob of butter, parsley, salt, pepper and milk. Mix together the apple and potato mash and set aside. When there’s 20 mins left in cooking the ham, add in your cabbage. Kale will only need 10 mins. Scoop out the cabbage with a slotted ladle into the mash. Stir. Cut up the ham into very small chunks. Add to the mash. Add a sprinkling of nutmeg. Stir. Allow the mixture to cool considerably. Use a wooden spoon to measure out portions on a board, rolling the mixture in your hands into balls. Add 3 balls at a time to a hot pan (with oil) and flatten them with the back of the wooden spoon as they go in. Fry for about 2 mins on each side on a medium heat. Serve up and enjoy hot or cold!
More about “cabbage and potato cakes recipes”
Time 1h55m Yield 10 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.
