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1-1/2 cup white cabbage, thinly shredded, blanched and drained
Mix together all ingredients except the vegetable oil.
Heat 3 tbsp. oil in a large skillet over medium-high heat.
Drop and spread the batter using a tablespoon into the hot skillet. The pancakes should be thin and about 1-1/2" to 2" in diameter.
Cook for a few minutes until lightly browned, then flip over and cook the other side.
Serve hot with sour cream, and perhaps a garnish of raw sliced scallions or snipped chives.
Poster's Notes:
Although cabbage pancakes were popular during World War II, no references could be found for them in 47 different 20th-century German and Austrian cookbooks. Thus, with a tip of the hat to economic distress, I present Cabbage Pancakes."
These particular latkes are easier to prepare than potato latkes--and, in a pinch, you can use packaged shredded cabbage or cole slaw mix.
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
1 tbsp. onion, grated
1 tbsp. margarine, melted
1/2 tsp. salt
1/4 tsp. white pepper, freshly ground
2 tsp. caraway seeds
1/2 tsp. sugar
2 whole eggs
1 cup milk
1 cup matzo meal or all-purpose flour
Vegetable oil, for frying
In his recipe for cabbage pancakes (known as Kohlpalaschenken), he notes: "This particular recipe is my take on a very old Germanic standard, which seems always to present itself during periods of hard times.