Cabbage Cakes

  • 3 cups loosely packed thinly shredded cabbage
  • 1 large egg, lightly beaten
  • 1 Tbsp. milk
  • 2 Tbsp. sour cream, lowfat or nonfat if you’d like
  • 2 Tbsp. all purpose or whole wheat flour
  • 1/4 cup minced onions
  • Salt and pepper to taste

Steam cabbage on stovetop or in microwave until bright green. Drain well in a colander.  In a mixing bowl beat together egg, milk, sour cream, and flour. Stir in cabbage, onions, salt and pepper.  Heat a lightly greased griddle over medium heat.  When hot, stir the batter and drop three tablespoons for each cake onto griddle.  Cook until cake has browned underneath, about five minutes.  Turn to brown the other side, 3-4 minutes more. Transfer to a warm plate and serve right away.

Adapted from Almost Vegetarian by Diana Shaw.