Cabbage-Leek Pancake (“Japanese Pizza”)
April 2, 2009 § 1 Comment
Instead of tackling my mountainous pile of gen-ed busy work, I invariably read cooking blogs. This week I spotted “Japanese Pizza” on Heidi’s 101 Cookbooks. I had a couple of eggs lying around and I’m game for any recipe that uses seasonal veggies like cabbage, so I gave it a shot. This recipe is just like my Grandma’s latkes, but instead of using shredded potato, onion and matzo meal, this recipe calls for shredded cabbage, leek and flour.
2 + 1/2 cups cabbage, shredded
2 leeks, chopped
sea salt, pepper
2/3 cup white whole-wheat flour
1. Wash cabbage and peel off scraggly, outer layers. Shred cabbage with a large knife.
2. Before washing, chop leeks. Place chopped pieces in a bowl of cool water and separate rings. Leeks are notorious for holding little bits of dirt between their layers; by cleaning them this way, the dirt falls to the bottom and the leeks float at the top; you can scoop out the clean leeks.
3. In a large bowl, mix leeks and cabbage, flour and salt. Crack two eggs in a separate bowl, whisk and combine.
4. Heat a skillet with a few tablespoons of olive oil. Heat on medium-high until HOT. Then add cabbage mixture in one big pizza. (Alternatively, form into or a few smaller “latka like” pancakes.) Cook for approximately 6-7 minutes on one side, until you can see the sides getting crispy and brown; then flip. Cook about 4-5 minutes on the other side.
Diet Notes: nut-free