Monday, January 17, 2011
As usual my motivation for cooking is to not waste food. Thankfully cabbage doesn't go bad very fast because I have had a hard time making things to use it up. Last week I made a coconut curry with cabbage that was delicious but didn't look blog worthy. Today I made these cabbage pancakes for lunch. I thought they were good, a little on the bland side but delcious dressed up with some dressing. Ally and Zoe had a few bites but the pancakes couldn't compare to 'hair noodle soup' aka ramen noodles. I think this recipe is great for using up some cabbage and getting some veggies in.
adapted from Allrecipes
1 tablespoon olive oil
1/2 small head cabbage, cored and sliced thin
1 onion, thinly sliced
black pepper to taste
1 1/3 cups plain fat-free yogurt
2/3 cup milk
1/4 cup vegetable oil
1 tbsp dijon mustard
1 cup whole wheat flour
1 cup all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1.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.
2.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.
3.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.