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1
To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head.
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2
Core and place in a steamer above 1 inch of boiling water.
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3
Steam 10 to 15 minutes, until tender when pierced with a knife or skewer.
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4
Remove from the heat and allow to cool, then squeeze out water, and chop fine.
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5
Mix with the potatoes in a large bowl.
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6
Add the chives, baking powder, marjoram if using, salt, pepper, and flour.
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7
Beat the eggs and stir in.
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8
Begin heating a large heavy skillet over medium heat.
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9
Heat the oven to 300 degrees.
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10
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.
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11
Gently flatten the mounds slightly with the back of a spoon or a spatula but dont worry if this is hard to do if they stick -- because when you flip them over you can flatten them into pancakes.
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12
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.
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13
Brown on the other side and remove to a baking sheet.
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14
Continue with the remaining potato mixture, adding oil to the pan as necessary.
