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.
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Ian Otuni
[email protected]Overall, I thought these cabbage cakes were pretty good. They were easy to make and they tasted pretty good.
Emily Hernandez
[email protected]These cabbage cakes were a bit bland. I think I'll add some more spices next time.
Emma Kisaka
[email protected]I'm not a big fan of cabbage, but I really enjoyed these cabbage cakes. They were crispy and flavorful, and the cabbage wasn't too overpowering.
Sunusi Ahmad
[email protected]These cabbage cakes were a great way to use up some leftover cabbage. They were easy to make and they tasted great.
Alyssa Soltero
[email protected]I had a hard time finding cabbage at the store, but it was worth the effort. These cabbage cakes were delicious!
Mohamed Sameer
[email protected]These cabbage cakes were a bit too greasy for my taste. I think I'll try using less oil next time.
MR BUBZ
[email protected]I loved the flavor of these cabbage cakes. The cabbage was cooked perfectly and the spices were just right.
Greg Brown
[email protected]These cabbage cakes were a nice change from the usual potato pancakes. They were crispy and flavorful, and the cabbage gave them a nice texture.
Joanne Evans
[email protected]I would definitely make these cabbage cakes again. They're a great way to use up leftover cabbage and they're really tasty.
Raja Qasim Hayat Raja
[email protected]Overall, I thought these cabbage cakes were pretty good. They were easy to make and they tasted pretty good.
Lynn Norris webb
[email protected]These cabbage cakes were a bit too oily for my liking. I think I'll try baking them next time instead of frying them.
NOMAN HASAN
[email protected]I had some trouble getting the cabbage cakes to stick together. I think I might have added too much flour.
Aman Amankhan
[email protected]These cabbage cakes were a bit bland for my taste. I think I'll add some more spices next time.
Habib Chonbe
[email protected]I was a bit skeptical about these cabbage cakes, but I'm glad I tried them. They were really easy to make and they tasted great.
Tyler Hawk
[email protected]I'm not a big fan of cabbage, but these cakes were surprisingly good. The cabbage flavor was mild and the cakes were really moist.
Md Jasimuddin
[email protected]I followed the recipe exactly and my cabbage cakes turned out great! They were golden brown and cooked through perfectly.
Jeyden M
[email protected]These were delicious! I added a little bit of garlic and onion powder to the batter and they were perfect.
Helina Tilahun
[email protected]I've made these cabbage cakes a few times now and they're always a crowd-pleaser. They're a great way to use up leftover cabbage.
BIHARI Mandal BIHARI Mandal
[email protected]These cabbage cakes were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, and the cabbage flavor really shone through.