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 20m Number Of Ingredients 0 Steps:
Boil 1 pound quartered, peeled Yukon gold potatoes in salted water until tender. Reserve 1/4 cup cooking water, then drain. Saute 2 cups shredded cabbage in butter, 2 minutes. Add the reserved cooking water, cover and cook 3 minutes. Add the potatoes, 4 sliced scallions, 1/2 cup half-and-half, 2 tablespoons butter and a pinch of nutmeg. Mash until smooth. Season with salt and pepper.
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 15m Yield 3 Number Of Ingredients 6 Steps:
Combine potatoes, eggs, flour, and garlic powder in a bowl. Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.
Time 35m Yield 9 servings. Number Of Ingredients 8 Steps:
Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender., Meanwhile, in a large saucepan, combine cabbage, onion and 1/4 cup water; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until tender. Drain potatoes; return to pan. Mash potatoes, gradually adding milk, butter, salt and pepper. Drain cabbage; stir into potato mixture.
Time 30m Yield 2 servings Number Of Ingredients 7 Steps:
Scrub but do not peel the potatoes. Cover with water, and bring to a boil in a covered pot. Cook for 15 to 20 minutes, depending on the size of the potatoes. Meanwhile, trim the cabbage and grate fine. Steam for about 5 minutes, until the cabbage is soft. Drain well. Chop the chives. When the potatoes are cooked, drain and mash in a food mill or with a potato masher. Don’t worry about the skins. Mix together the potatoes, cabbage, chives, buttermilk and mustard. Season with salt and pepper and serve.
Time 50m Yield 8 cups, 12 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 425°F Lightly oil a 3-quart baking dish. Place potatoes in a large heavy pot. Add salted water to cover and bring to a boil. Reduce heat to medium and cook until tender, 10 to 20 minutes. Meanwhile, drop cabbage into a pot of boiling salted water and cook, stirring occasionally, until tender, about 6 minutes. Drain and set aside. Drain potatoes and return to pot. Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture. Remoe from heat and mash potatoes with an electric mixer or a potato masher. Add cream cheese and 1 teaspoon salt. Mash until smooth. Fold in scallions and reserved cabbage. Adjust seasoning with salt and pepper. Spread mixture into prepared baking dish 9x13 and top with cheese. (The casserole will keep, covered, in the refrigerator for up to 2 days.). Bake casserole at 425 degrees uncovered, for 30 to 45 minutes depending on if the casserole goes into the oven warm or cold.
