Cabbage Cakes
These cabbage cakes are light and fluffy pancakes with lots of soft cabbage and onions. They go perfectly with a dollop of sour cream on top and an onion-rhubarb relish on the side.
olive oil
1
tablespoon
cabbage, cored and sliced thin
½
small head
onion, thinly sliced
1
black pepper to taste
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plain yogurt
1 ⅓
cups
milk
⅔
cup
eggs
2
large
vegetable oil
¼
cup
all-purpose flour
2
cups
baking powder
4
teaspoons
baking soda
1
teaspoon
butter
1
teaspoon
 Heat olive oil in a large skillet over medium heat. Cook and stir cabbage and onion in hot oil until soft and fragrant, about 10 minutes. Season with pepper. Set aside to cool.
  Whisk together yogurt, milk, eggs, and vegetable oil in a large bowl until evenly blended. Stir together flour, baking powder, and baking soda in another large bowl; make a well in the center. Pour yogurt mixture into the well and stir until batter is well combined. Fold in cooled cabbage and onion.
  Melt butter in a large skillet over medium heat. Pour 1/4 cupfuls of batter into the hot skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.
