Cabbage Potato Pancakes Food

MASHED POTATO AND CABBAGE PANCAKES

Steps:

• To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in.
• Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don't worry if this is hard to do - if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

CABBAGE AND POTATO PANCAKES

Steps:

• Step 1 In a small sauce pot, add the potatoes and cover with water. Place over high heat and bring to a boil. Reduce to a simmer and cook, till tender, about 20 minutes. Drain well and mash till smooth. Allow too cool.
• Step 2 Remove the outer leaves of the cabbage, slice in half and remove the core of the cabbage. Cut in quarters and shred in a kitchen mixer, such as a Cuisinart fitted with a shredder attachment. Place the cabbage in a large mixing bowl and set aside.
• Step 3 When the potatoes have cooked, add them to the cabbage. Add the parsley, flour, baking powder, dried onion, eggs, salt, pepper. Using a rubber spatula, mix well to incorporate.
• Step 4 Line a baking sheet with paper towel and place near your work station.
• Step 5 Place a large heavy skillet over medium heat. Add 2 tablespoon of oil to the pan and when hot, but not smoking, add a heaping tablespoon of the cabbage-potato mixture to the pan you're cooking about 3-4 pancakes at a time. Using a metal spatula, gently flatten the mounds slightly and cook till golden brown, about 2-3 minutes. Carefully flip the pancakes and cook for an additional 2-3 minutes until cooked through. Place the pancakes on the prepared baking sheet and repeat with the remaining potato mixture, adding oil to the pan as necessary.
• Step 6 Serve the pancakes hot with your favorite entree.

SPICY CABBAGE POTATO PANCAKES RECIPE

Steps:

• Grate potatoes, onion and cabbage. Set up your food processor with the grater attachment. Peel the potatoes and cut them into pieces that will easily fit into your food processor. Grate the potatoes and onion in a food processor, and immediately place them in a strainer, over a mixing bowl. Without separating the leaves, keeping the head of cabbage as intact as possible, cut it into large pieces that will easily fit into your food processor. Shred the cabbage.
• Drain. Use your hands to squeeze the grated potatoes and onion firmly to get any extra liquid. Let them sit for a few minutes and then squeeze them again.Then squeeze any excess liquid from the cabbage. (Using your hands works the best.)
• Mix. Combine the potato mixture with the cabbage, breadcrumbs, eggs, chili paste and garlic. Mix until well blended.Season generously with salt and pepper.
• Test the batter. As with any savory pancake I make, here too, it's important to do a "seasoning test" before making all of them. Do this by heating a bit of the grape seed oil in a sauté pan and once it's hot, place a very small amount (about 1 teaspoon) of the mixture in the pan. Sauté until it's golden brown, about, about 20 seconds per side. Now taste. Does it need more salt and pepper? Adjust the seasonings!
• Cook. Generously coat a large sauté pan with grapeseed oil, and place it over medium-high heat.Use a ¼ cup measure to shape approximately 16 evenly-sized pancakes, placing them in the preheated pan as you go. There should be at least a couple of inches between them. Use a flat-bottomed spatula to gently press the pancakes down to flatten them -- they should be about ¼ inch thick. Cook until they are golden brown, about 2 minutes per side.Continue sautéing the pancakes using more of the oil if necessary, until you've used the entire mixture.
• Serve warm or hot.

POTATO PANCAKES I

Steps:

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

COLCANNON AND POTATO PANCAKES

Steps:

• Peel and cube potatoes and place in boiling water.
• Cook until tender, as for mashed potatoes.
• In a large skillet, saute the garlic, onion and cabbage until the cabbage is limp, but not brown.
• When potatoes are done, mash with seasonings, butter and milk per your taste.
• Add the sauteed onions, garlic and cabbage and mash until well mixed, there will be pieces of cabbage, but that's okay.
• Serve as you would mashed potatoes.
• For the potato pancakes, use the leftover Colcannon and add beaten eggs, flour and baking powder to them.
• In a skillet with oil place hand shaped potato pancakes and cook until brown on one side and then carefully flip and brown on the other.
• Serve with applesauce and sour cream.

CORNED BEEF POTATO PANCAKES

Steps:

• In a large bowl, mix the potatoes, green onions, corned beef, and egg. Season with salt and pepper. Form the mixture into golf ball sized balls.
• Heat the oil in a skillet over medium heat. Place the potato balls a few at a time into the skillet, flatten with a spatula, and fry 7 minutes on each side, until crisp and golden brown. Drain on paper towels.

FABULOUS FRIED CABBAGE

Steps:

• Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.

CABBAGE PANCAKES

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.