Cabbage Cakes!

CABBAGE AND LEEK GRIDDLE CAKES

http://www.wholefoodsmarket.com/recipes/2923?utm_source=Responsys&utm_medium=email&utm_campaign=2011_03_02_Specials

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.

Ingredients

3 cups thinly shredded organic green cabbage (about 6 ounces)
2 organic leeks, white and light green parts only, cut into thin matchsticks
1/4 cup whole wheat pastry flour or matzo meal
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 eggs, beaten
Natural spray oil 

Method

In a large bowl, toss together cabbage and leeks; squeeze firmly 4 or 5 times to wilt them slightly. Add flour or matzo 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.

The cabbage cakes didn't work so well as cakes so I just sauteed the goodies together in the pan and served it on top of the polenta. I had added whole wheat flour to the mix to form the cakes so the flour chunks in the sauteed mix were a surprise. 

Nutrition

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

I served the cakes on some very creamy, cheesy polenta! MMMMM POLENTA!!!

The leek greens I used too. I sauteed them with some extra garlic and olive oil and put them on top of the leek cakes--something I found resourceful AND delicious!!

And then I made my own little cake by making a tower of polenta, leek cake mixture and sauteed leek greens on top! TASTY!!