These cabbage cakes are light and fluffy pancakes with lots of soft cabbage and onions. They go perfectly with a dollop of sour cream on top and an onion-rhubarb relish on the side.
Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::15
Yield::15 cakes
Ingredients
1 tablespoon olive oil
½ small head cabbage, cored and sliced thin
1 onion, thinly sliced
black pepper to taste
1 ⅓ cups plain yogurt
⅔ cup milk
2 large eggs
¼ cup vegetable oil
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon butter
Directions
Heat olive oil in a large skillet over medium heat. Cook and stir cabbage and onion in hot oil until soft and fragrant, about 10 minutes. Season with pepper. Set aside to cool.
Whisk together yogurt, milk, eggs, and vegetable oil in a large bowl until evenly blended. Stir together flour, baking powder, and baking soda in another large bowl; make a well in the center. Pour yogurt mixture into the well and stir until batter is well combined. Fold in cooled cabbage and onion.
Melt butter in a large skillet over medium heat. Pour 1/4 cupfuls of batter into the hot skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.