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Registered: June 13, 2006
Posts: 169
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| | March 09, 2009 at 07:52 PM | Reply with quote | #1 |
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Cabbage Pancakes
aka Cabbage Latkes
(Kohl Palaschenken)
This particular recipe is my take-off on a very old Germanic standard, which seems always to present itself during periods of "hard-times". Although cabbage pancakes were popular during WWII, no references could be found for them in 47 different 20th Century German and Austrian cookbooks. There are lots of recipes for pancakes stuffed with cabbage and I suppose Chinese egg rolls are in this family tree. Thus, with a tip of the hat to the embarrassment of economic distress, I present cabbage pancakes made from the lowly cabbage: 
• 1 & 1/2 cups of blanched (1 or 2 minutes) and drained very finely shredded ("julienned") white cabbage
• 1 tablespoon (or more) grated onion
• 1 tablespoon melted lard or other shortening
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 2 teaspoons bruised caraway seeds
• 1/2 teaspoon sugar
• 2 whole eggs
• 1 cup milk
• 1 cup all-purpose flour
• 2 tablespoons shortening – (I recommend lard for the best flavor, but certainly not for Latkes, rather please use any cooking oil which is in fact a symboilic part of the tradition of Jewish Latkes)
1. Mix all of the ingredients together.
2. Heat a bit of the shortening in a skillet over medium-high heat.
3. Drop and spread the batter using a tablespoon into the hot skillet. The pancakes should be thin and about 1 &1/2 or 2 inches in diameter.
4. Cook for a few moments until lightly browned, then flip each pancake over and cook the other side.
5. Serve hot with sour cream or applesauce on the side and perhaps garnished with some sliced raw scallions or snipped fresh chives.
© Chef Fritz Blank
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