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Cabbage Latkes (Kohlpalaschenken) (D, TNT)
Source: Chef Fritz Blank's, owner/chef of the restaurant Deux Cheminées
Yield: 18 to 20 latkes

1-1/2 cup white cabbage, thinly shredded, blanched and drained
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

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:
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.

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