Cabbage Cakes

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Cabbage Cakes

 

3 cups loosely packed thinly sliced shredded or green cabbage

1 large egg, lightly beaten

1 tbsp. milk,

2 tbsps. sour cream

2 tbsps. flour, whole wheat or white

1/4 cup minced chives

 

Steam the cabbage until tender; drain well in a colander. In a mixing bowl, beat

together the egg, milk, sour cream, and flour. Stir in the cabbage and chives.

Heat a nonstick griddle (lightly greased). When hot, give the batter a stir and

drop 3 tbsps. for each cake onto the griddle, cooking up to 4 at a time. Cook

until bubbles form on the surface, anhd the cake has browned underneath, about 5

minutes. Using a plastic spatula, turn to brown the other side, 3 to 4 minutes

more. Repeat, stirring the batter before dropping it onto the griddle, until

you've used up all of the batter. Transfer to a warm plate and serve right away.

Makes 6 to 8 pancakes.