Cabbage Cakes

Name: Cabbage Cakes
Ingredients: 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)

12 ingredients

3 steps

Ingredients

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)

Directions

1

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.
2

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.
3

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.