Cabbage and Leek Griddle Cakes

From Whole Foods Market


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 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



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.