Cabbage Cakes Food

CABBAGE CAKES

Cabbage Cakes image

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

Ingredients

1 tablespoon olive oil
1/2 head cabbage (small, cored and sliced thin)
1 onion, thinly sliced
pepper, to taste
1 1/3 cups yogurt, plain
2/3 cup milk
1/4 cup vegetable oil
2 eggs
2 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
butter (optional)

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.

CABBAGE AND POTATO CAKES

Cabbage and Potato Cakes image

Make and share this Cabbage and Potato Cakes recipe from Food.com.

Provided by Evie3234

Categories Vegetable

Time 10m

Yield 4 'cakes', 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup cooked shredded cabbage
1/2 cup roughly cooked mashed potato
1 finely chopped spring onion
2 lightly beaten eggs
salt and pepper
oil (for frying)

Steps:

Heat oil in frying pan.
Combine remainding ingredients together in bowl.
Cook spoonfuls of the mixture in the hot oil for about 2 minutes each side or until golden.
Drain on paper towels.
Serve hot.

RED CABBAGE CAKE

Red Cabbage Cake image

Provided by Food Network

Categories dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray, for greasing the pan
1 1/4 cups all-purpose flour, plus more for flouring the pan
1 1/2 cups shredded red cabbage (about 1/4 small head)
1 cup sugar
2 tablespoons apple juice
2 large eggs
1/2 cup vegetable oil
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon cinnamon
1 1/2 cups Greek yogurt
3 tablespoons mild honey

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 CAKES

Cabbage Cakes image

Light and fluffy pancakes with lots of soft cabbage and onions that goes perfectly with a little dollop of sour cream on top and an onion-rhubarb relish on the side.

Provided by MRSPINK

Categories Side Dish Vegetables

Time 30m

Yield 15

Number Of Ingredients 12

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
¼ cup vegetable oil
2 eggs
2 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon butter

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.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 17.3 g, Cholesterol 27.7 mg, Fat 6.2 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.5 g, Sodium 249.8 mg, Sugar 3.2 g

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