Yield: 6 Servings

Measure Ingredient
¼ \N Whole Cabbage; Chinese Green Or Red
1 \N Whole Carrot
½ \N Onion
2 \N Stalks Celery
2 cups Whole-Wheat Flour; Or Unbleached Flour
1 \N Egg; Beaten
2 tablespoons Brown Sugar
1 teaspoon Salt
8 ounces Lowfat Evaporated Milk
\N \N Water

*NOTE: The original recipe called for ½ C meat or fish pieces, optional.

Chop, shred, dice or thinly slice vegetables (and meat or fish if used). It is essential that the pieces be small so that the pancakes are not too thick. Mix together the remaining ingredients to make a batter. Fold in the vegetables and proceed to grill. If the pancakes are not cooking in the middle, thin the batter some and cook more slowly. These may also be eaten cold on a picnic.

We have done it with zucchini and not cabbage and it is very good.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Posted to Digest eat-lf.v096.n145 Date: Sun, 08 Sep 1996 00:00:30 -0700 From: Reggie Dwork <reggie@...> NOTES : Cal 203⅗

Fat 1.6g

Carbs 40.1g

Fiber 5.6g

Protein 9.9g

Sodium 477mg

CFF 6.9%

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