- 1 tablespoon olive oil
- 1/2 small head cabbage, cored and sliced thin
- 1 onion, thinly sliced
- black pepper to taste
- 1 1/3 cups plain yogurt
- 2/3 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- butter (optional)
- 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.
03/28/2017
recipepes.com
cabbage cakes, recipe
PT15M
PT1H
5
455 calories
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