Cabbage Potato Pancakes Recipes

CRISPY POTATO PANCAKES

Steps:

• Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

CABBAGE PANCAKE

Steps:

• Cut the cabbage thinly, like you would for coleslaw, and place it into a mixing bowl.
• Add the eggs, salt, and dill. Stir well.
• Then add the flour and stir again.
• Heat up the oil in a non-stick skillet over medium heat. Add the cabbage mixture, and flatten it with a spoon (it should be about 3/4 - 1-inch thick).
• Cover the pancake with a lid and cook for about 5-7 minutes. Flip with the help of a plate, and then cook it for another 5-7 minutes.

CABBAGE CAKES

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.

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.

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.

MASHED POTATO, CABBAGE AND MUSTARD PANCAKES

Steps:

• Instructions
• To prepare the cabbage, remove the outer leaves and quarter a small head or 2 of a larger head. Core and place in a steamer above 1 inch of boiling water.
• Steam for 10 to 15 minutes, until the cabbage is tender when pierced with a knife. Remove from the heat and allow to cool, then squeeze out any water, and finely chop. You need about 2 cups steamed, chopped cabbage.
• Combine the cabbage with the rest of the ingredients (except the oil) in a large bowl. Mix well. Cover and refrigerate for 30 minutes.
• Warm a large skillet over medium heat and preheat the oven to 300°F.
• Add 2 Tbsp 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.
• 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 for about 2 minutes then remove to a paper-towel lined plate to drain.
• Place on a baking sheet to keep warm in the oven while you continue with the remaining potato mixture, adding oil to the pan as necessary.

COLCANNON (IRISH MASHED POTATOES WITH CABBAGE)

Steps:

• Gather the ingredients.
• Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.
• Add mashed potatoes , milk, butter or margarine, salt , and pepper . Mix well, stirring often until heated through. Serve warm as a side dish.
• Enjoy!

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.

CABBAGE AND POTATO CAKES

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.

LEFTOVER COLCANNON (IRISH POTATO & CABBAGE) CAKES {VEGAN}

Steps:

• In a large saute pan, add 1 Tbl of vegetable oil and the sliced onions. Saute until almost tender. Add the carrots and both cabbages. Saute until almost tender. You may or may not need more oil. You want them to still have a bit of texture. Cool completely.
• Add to the 4 scoops of leftover Colcannon.
• It's best if the leftover Colcannon is cold. Do not add additonal liquid.
• Once combined, add the flour, salt and pepper. Mix well.
• Preheat a saute pan with 1 Tbl of vegan Margarine over medium heat.
• With floured hands, using the same ice cream scoop, scoop into your hands and form first into a ball and then flatten slightly to form the cake. Place immediately in the hot pan.
• Cook on each side until golden brown, flipping once.
• Drain on paper towels.
• Serve with a dollop of vegan sour cream or the stout gravy from our basic Colcannon recipe!

CABBAGE POTATO PANCAKES

Steps:

• Mix in medium bowl potatoes, slaw, egg whites and pepper.
• Spray large nonstick frypan with veggie cooking spray and heat over medium high.
• Scoop and pack batter into 1/2 cup measure, gently invert cup into frypan.
• Repeat with second pancake, drizzle any juices from bowl over pancakes.
• When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and aboout 4 inches in diameter.
• Cook until pancake browns on one side, about 5 minutes.
• Turn pancakes, cook on second side until pancake browns, 4 to 5 minutes.
• If desired, top each pancake with either 2 tablespoon applesauce or 1 tablespoon sour cream.

POTATO PANCAKES WITH CONFIT DUCK AND RED-CABBAGE BEET SLAW

Steps:

• Make slaw:
• Pulse cabbage, in batches if necessary, in a food processor until finely chopped, then transfer to a bowl and add 3/4 teaspoon salt and liquid from pickled beets. Finely chop beets (with a knife) and stir into cabbage mixture along with vinegar. Let stand, stirring occasionally, 30 minutes to allow flavors to develop.
• Make pancakes while slaw stands:
• Remove skin and fat from duck leg and finely chop them (reserve meat), then cook in a 10-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and skin is golden and crisp, about 10 minutes. Transfer duck skin with a slotted spoon to paper towels to drain, reserving fat in skillet. Meanwhile, remove duck meat from bone, discarding bone, and cut into 1/4-inch dice. Add onion to skillet and cook over moderate heat, stirring occasionally, until browned, 7 to 9 minutes. Combine onion, duck meat, and reserved skin in a large bowl.
• Peel potatoes and shred using large holes of a box grater. Squeeze potatoes by handfuls to eliminate excess moisture, then add to duck mixture along with egg, pepper, and remaining 3/4 teaspoon salt, stirring until combined.
• Spread 1/2 cup bread crumbs on a sheet of wax paper. Using a scant 1/4 cup potato mixture for each pancake, make 12 mounds on crumbs. Coat mounds with remaining 1/2 cup crumbs and flatten into 3-inch patties.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Using a slotted spatula, gently shake off excess crumbs from each potato pancake, then fry in 2 batches, turning over once, until golden, about 6 minutes per batch. Transfer to paper towels to drain. Serve immediately, with slaw.

EASY JAPANESE CABBAGE PANCAKES

Steps:

• Shred cabbage into small pieces (as you would for cole slaw) and pour into a large mixing bowl. Add beaten eggs and flour and stir until cabbage is coated in the egg-flour mixture. Stir in salt and pepper to taste (I usually use about 1/2 tsp salt). You can add any other seasoning you prefer - I use Japanese rice seasoning (Furikake) which consists of small seaweed flakes and sesame seeds. Stir until mixture is uniform.
• Spoon mixture into pancake shapes on a large, preheated frying pan. Make sure there is enough egg mixture to bind the cabbage (you may need to stir between each 'batch' of pancakes). Fry on both sides for 5-10 minutes until the cabbage is browned and the pancake holds together.
• Serve topped with rice seasoning or a small amount of mayonaise.
• Makes 4, two-pancake servings.