Cabbage and Leek Griddle Cakes

Cabbage and Leek Griddle Cakes

Serves 8

Bring these skillet cakes, akin to latkes, to your Easter, Passover or St. Patrick's Day table since they pair perfectly with ham, corned beef, brisket or lamb. Alternately, if you have leftovers from any of those, you can finely chop and use them in this recipe. Feel free to make one big cake instead or, for an appetizer, try goat cheese-topped mini versions.

  • 3 cups thinly shredded green cabbage (about 6 ounces)
  • 2 leeks, white and light green parts only, cut into thin matchsticks
  • 1/4 cup whole wheat pastry flour or matzoh meal
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs, beaten
  • Canola spray oil
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In a large bowl, toss together cabbage and leeks; squeeze firmly 4 or 5 times to wilt them slightly. Add flour or matzoh meal, salt, pepper and eggs and stir until well coated. Heat a large skillet over medium heat and spray generously with oil. Working in batches, drop a generous 1/3 cup of the cabbage mixture into skillet, spreading it out to make 4-inch pancakes. Spray the tops with oil and cook, flipping once, until tender and deep golden brown, 8 to 10 minutes total; transfer to a plate as done.

Nutritional Info: 
Per Serving:Serving size: 1 pancake, 50 calories (15 from fat), 1.5g total fat, 0g saturated fat, 55mg cholesterol, 170mg sodium, 8g carbohydrate (2g dietary fiber, 2g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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