By Martha Rose Shulman
- Total Time
- 30 minutes
- Rating
- 4(369)
- Notes
- Read community notes
Vegetable pancakes with a sweet and comforting flavor.
These have a sweet, comforting flavor. They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for 20 minutes.
Featured in: Potato and Vegetable Latkes and Pancakes
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Ingredients
Yield:Makes about 2 to 2½ dozen small pancakes, serving 6
- 2cups finely chopped steamed cabbage (about 1 pound cabbage)
- 2½cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender – about 20 minutes – then mashed with a potato masher or a fork)
- ½cup chopped chives
- 1tablespoon chopped fresh marjoram (optional)
- 1teaspoon baking powder
- Salt and freshly ground pepper to taste
- ¼cup all-purpose flour
- 2eggs
- 3 to 4tablespoons sunflower oil, grapeseed oil or canola oil for frying
Ingredient Substitution Guide
Nutritional analysis per serving (27 servings)
49 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
To prepare the cabbage, remove the outer leaves and quarter a small head or ½ of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in.
Step
2
Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don’t worry if this is hard to do – if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side – about 2 or 3 minutes – and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.
- Advance preparation: You can mix up the pancake mixture several hours ahead. The potatoes and cabbage can be cooked a day or two ahead.
Ratings
4
out of 5
369
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Cooking Notes
Shelley
Why are we supposed to preheat the oven? Just to keep them warm as we cook more?
wca123@gmail.com
I did my own variation dumping all raw ingredients except flour, eggs and baking powder into the food processor and pulsed until chopped in small bits. I added two cloves garlic.
Then I microwaved all in a glass bowl for ten minutes.
I stirred down until a little less hot and added the two eggs, the baking powder, and whole wheat flour.
Last step was frying in cast iron skillet at medium heat until browned on both sides, 8-10 minutes.
So good! And so easy.
Erica
Loved these! A great comfort food that isn't unhealthy. The one change I made was sautéing chopped cabbage in a little bit of butter, instead of steaming and then chopping. It gives it a better texture, sweetens the flavor, and avoids adding water you just have to get rid of anyway. To layer in flavor, I seasoned the potatoes and cabbage while cooking instead of after. I ate mine with a little bit of sour cream, and my boyfriend added hot sauce.Leftovers were good for breakfast. :)
Juli
I am terrible at following recipes, so this is not a review for the recipe in the details, but the overall. I made this using all the ingredients the recipe calls for, but eyeballing all the quantities, and the pancakes came out delicious. I think the combination of flavors was great and one that I wouldn't have thought on my own. I have been trying different cabbage recipes this last week, and this one is my favorite. I will be doing this again for sure.
Erin
These were wonderful! I used sweet potatoes instead and cooked a big batch to freeze. I just pop a couple in the toaster oven for 10 minutes to add to dinner.
James
Try using store bought pre-made mashed and a bag of prepared cole slaw as substitute for cabbage. Saves time and mess.
Margo
Delicious! I used sauerkraut in place of cabbage, which was great. Didn't bother warming them in the oven- we just ate them as they came off the stove. Served with black beans, cheddar, and hot sauce.
Jeanine
I used lightly steamed lacinato kale instead of cabbage.
Jean
This dish is named Bubble & Squeak by the British, due to the noise it makes frying in the pan.
Michelle
I modified this recipe using the following - half sweet potato and half russet mash, boiled (not steamed) cabbage, oat flour, eggs, cinnamon, cayenne and coriander. Also, served with a chipotle hot sauce. They were excellent.
Matt
This recipe produces a great pancake! You can make the batter ahead of time which would definitely save time. It takes almost an hour from start to finish (unlike what the directions call for) so if you're planning to do this for a dinner party, plan some extra wiggle room to get everything done.
Laura
Very flavorful and delicious served with a dollop of sour cream like you would with regular potato pancakes. I added a little extra flour, as the batter seemed a bit too wet to me, but otherwise followed the recipe exactly.
Amy
Holy cow this was good beyond my wildest expectations. A great vegetarian main to use potato and cabbage. I will definitely make again. I used 1 tsp salt and it was perfect.
Charlestonskip
It’s called bubble and squeak, and you can use other leftover veggies in the mix. Made it many times, not sure what the baking powder is for...don’t need it.
Harvey
Too bland to cook again. I'd follow some of the reviewers alterations before repeating this recipe.
Tim
For the vegetable prep I cut the cabbage into 4 wedges, cut the potatoes into small cubes, then cook them together in a steamer basket in my instant pot on high pressure for 4 minutes. Cuts cook time significantly and dirties fewer pots.
Wanda
Good...cut in half. Used mashed potatoes from Thanksgiving
mary
I’ve made this by the recipe before and it is great! I think it’s best when the potatoes aren’t super whipped and they have some texture still to them. I tried Japanese sweet potatoes last night with garlic powder and paprika added to make it more savory and it was great! A great way to get sweet potato haters to eat sweet potatoes!
Cynthia
Good! We used instant mashed potatoes (didn't have fresh) and it worked well. Also steamed the cabbage in the microwave. Made a half recipe and got about 10 4 inch pancakes.
Karen from Lanzarote
Added onion powder, garlic powder and Parmesan cheese, pretty yummy
Jean
This dish is named Bubble & Squeak by the British, due to the noise it makes frying in the pan.
Anthony
Very good. Held together better than I expected. Used oregano instead of marjoram. Would definitely use food processor next time as my knives not sharp enough to cut steamed cabbage.
PatC
This inspired me to think of making latkes with sautéed cabbage instead of the mashed and boiled ingredients. Also added a dash of caraway seed to the cabbage when sautéing. Nice. Remember to squeeze the potatoes after shredding them in the cuisinart.
Marcella
This is a good way of using up leftover mashed potatoes. I added garlic chives, scallions, beet greens, and if I had mushrooms I'd add them too. I'll keep this recipe handy because we wasted mashed potatoes all the time. I followed the other reader and saute my cabbage first then added it in the mixture. Btw you can make this vegan by using the egg flour and vegan cheese, which I did! Yummm
nancy van house
Bland. Ate with apple sauce, like latkes, to give it some oomph. I would add onions if I made this again -- for more flavor.
charlotte
Simple and very good on a cold night. Only change was butter/oil chopped and sauteed kale which I already had. I was going to make the more Indian-flavored NYT recipe, which is also delicious, but went with the simpler (both actually simple).
Diana
I added some tarragon and it really made this delicious. Topped with some labne mixed with shallots. The oven direction is for reheating/keeping warm, I think. Great breakfast leftovers with fried eggs, too!
courtneycooks
These were delicious! I too sautéed the cabbage in butter instead of steaming it and it was perfect. Threw in some garlic as well during mixing process-because why not!! 😁
LizzieMac
Used this recipe to fill enchiladas. Was delicious. With leftover filling, I added minced garlic and kale from the garden. The comment I received was "You really need to start writing these no-recipe recipes down." Keeper for sure.
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