Cabbage Cakes

These cabbage cakes are light and fluffy pancakes made with yogurt, milk, and egg and filled with soft cabbage and onions for a unique side dish.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 136 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 4 teaspoons baking powder
• 1 teaspoon butter
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• black pepper to taste
• 2 cups flour
• 0.66666668653488 cup milk
• 0.25 cup vegetable oil
• 0.5 small head cabbage, cored and sliced thin
• 1.3333333730698 cups plain yogurt

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium heat. Cook and stir cabbage and onion in hot oil until soft and fragrant, about 10 minutes. Season with pepper. Set aside to cool.

Step 2

Whisk together yogurt, milk, eggs, and vegetable oil in a large bowl until evenly blended. Stir together flour, baking powder, and baking soda in another large bowl; make a well in the center. Pour yogurt mixture into the well and stir until batter is well combined. Fold in cooled cabbage and onion.

Step 3

Melt butter in a large skillet over medium heat. Pour 1/4 cupfuls of batter into the hot skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.