Use your cabbage cores; make cabbage "latkes"
- visciole Dec 9, 2011 03:51 PM
OK, so I am one of those people who hate throwing food out. And the other day I ran out of potatoes when I wanted a potato pancake (and seriously, when do I ever NOT want a potato pancake?), so I thought to myself, Hey, this cabbage core is about the same texture as a potato, why the heck not?
So I grated it up, added salt, flour, and egg, and voila: cabbage pancakes. They were good!
I'm with you when it comes to using all edible parts of plant and animal matter. I make minestrone using cabbage. I quarter a head of cabbage and then slice the core out of each quarter. The core sections are then slice them very thin. Then the thin slices get tossed in with the rest of the ingredients. There's no good reason to get rid of healthy fiber. However, I do not make latkes. I leave that pleasure to my eldest daughter who shares the potato latkes with me.
Cabbage cores are good sliced thin and thrown into any simmered vegetable curry. Throw 'em in, don't throw 'em out! =)
I make a lot of slaw and cabbage soups for which I shred or thinly slice the core. I also use my cauliflower cores and broccoli stems. I often mix sauteed cabbage with mashed potatoes so it wasn't a big leap to shred cabbage leaves/core into the potatoes when I make latkes. A year ago I ordered cabbage powder with the idea of putting it into spaetzle or gnocchi, but when it arrived, I couldn't think why I'd wanted it. I finally remembered recently but haven't done it yet.
You can also make latkes using winter squash, turnips, beets, carrots, and/or parsnips, alone or in combination with white or sweet potatoes. There are lots of recipes online.