3 cups thin shredded green cabbage
2 leeks, white and green parts only, cut into matchsticks
1/4 cup whole wheat pastry flour or matzo meal
1/2 t sea salt
1/4 t ground black pepper
2 eggs, beaten (additional egg if necessary)
1/2 t garlic powder
1. Toss cabbage and leeks together in a large bowl. Squeeze the greens to wilt them slightly. Add the rest of the ingredients and mix thoroughly. If mixture is too dry, add an additional beaten egg and a tablespoon or so of whole wheat pastry flour.
2. Heat a griddle or skillet over medium to medium-high heat. Working in batched, drop 1/3 cup of batter onto the skillet and press it out to make a round. Spray the top of the cake with oil and flip after 4-5 minutes, cook until golden-brown on both sides.
Serve alongside any main dish or with a savory sauce!
2 leeks, white and green parts only, cut into matchsticks
1/4 cup whole wheat pastry flour or matzo meal
1/2 t sea salt
1/4 t ground black pepper
2 eggs, beaten (additional egg if necessary)
1/2 t garlic powder
1. Toss cabbage and leeks together in a large bowl. Squeeze the greens to wilt them slightly. Add the rest of the ingredients and mix thoroughly. If mixture is too dry, add an additional beaten egg and a tablespoon or so of whole wheat pastry flour.
2. Heat a griddle or skillet over medium to medium-high heat. Working in batched, drop 1/3 cup of batter onto the skillet and press it out to make a round. Spray the top of the cake with oil and flip after 4-5 minutes, cook until golden-brown on both sides.
Serve alongside any main dish or with a savory sauce!
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