Cabbage and Leek Griddle Cakes

Serves 8

Bring these skillet cakes, akin to latkes, to your Easter or Passover table . It will give a delicious color and flavor to your menu.


3 cups thinly shredded organic green cabbage (about 6 ounces)
2 organic leeks, white and light green parts only, cut into thin matchsticks
1/4 cup whole wheat pastry flour or matzo meal
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 teaspoons egg replacer

6 spoons apple sauce

Natural spray oil


In a large bowl, toss together cabbage and leeks; squeeze firmly 4 or 5 times to wilt them slightly. Add flour or matzo meal, salt, pepper egg replacer and apple sauce and stir until well coated. Heat a large skillet over medium heat and spray generously with oil. Working in batches, drop a generous 1/3 cup of the cabbage mixture into skillet, spreading it out to make 4-inch pancakes. Spray the tops with oil and cook, flipping once, until tender and deep golden brown, 8 to 10 minutes total; transfer to a plate as done.


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