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Monday, July 19, 2010

Potato & Cabbage Pancakes

Yet another morsel of appetizery goodness, complete with a recycled ingredient.  I have this absolute VAT of sweet vinegar slaw in my fridge that my mom sent home with me the other day. I love the stuff, but can't seem to make it disappear.  So I blanched some of it and made pancakes.  Potato pancakes.  It was (relatively) easy, took very few ingredients, and passed everyone's muster.  Problem is, I need to cook and clean more, and I want to lay around and eat tons of the little suckers slathered in applesauce and sour cream.

Potato & Cabbage Pancakes
2 cups vinegar slaw, rinsed off OR 2 cups shredded cabbage, cooked until tender
2 red potatoes
4 cups water
1 cup chicken broth
coconut oil

Bring water to a boil.  While the water is heating up, scrub your potatoes well and chop them into small pieces so they will cook more quickly.  Boil them 10-15 minutes or until potatoes are tender.  Strain and return to pan.  Pour in a cup of chicken broth and mix with an electric mixer until you have mashed potatoes. Add in cabbage or slaw.  You may have to hand stir to distribute cabbage evenly. 

Heat up a medium sized skillet, and once it gets hot add coconut oil.  Scoop a large hunk of the potato and cabbage mixture up and drop into skillet. Flatten with spatula.  Cook about 2-3 minutes and flip.  You may have to repeat this step a couple of times.  It seems there is a delicate balance between oil and heat to make them cook perfectly.

Serve hot with sour cream and/or applesauce on top.  Delicious.


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