CABBAGE CAKES
A simple tasty side dish. This was from Allrecipes by MRSPINK. Will write as written on their site, but I used sour cream instead of plain yogurt. I also used self-rising flour, so I did not have to add the baking powder or baking soda. I forgot how many it made and I did not time, so those listed are a guess.
Provided by Toni in Colorado
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
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.
RED CABBAGE CAKE
Provided by Food Network
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch square baking pan. Line the bottom with parchment and spray with cooking spray.
- Pulse the red cabbage in a food processor until pureed. Add the sugar, apple juice and eggs and process until well combined. With the motor running, add in the oil and process until combined and emulsified.
- Combine the flour, baking powder, salt and cinnamon and whisk to combine. Add to the food processor and pulse until just combined. Pour into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool. Turn out onto a plate and remove the parchment.
- For the frosting: In a mixer fitted with a whisk, beat together the Greek yogurt and honey. Frost the cake and serve.
CABBAGE PANCAKES
Reminiscent of latkes with a more interesting flavor, these cabbage pancakes are crispy on the outside and soft and savory on the inside, with a Sriracha-mayo that brings it all together. Great way to use up leftover cabbage for an easy, crowd-pleasing appetizer or side dish.
Provided by NicoleMcmom
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.
Nutrition Facts : Calories 219.9 calories, Carbohydrate 13.6 g, Cholesterol 95.6 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 2.9 g, Sodium 901.3 mg, Sugar 5.4 g
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