Red Cabbage, Carrot and Broccoli Stem Latkes With C

Name: Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups shredded red cabbage; 1/2 pound carrots, shredded (about 1 1/2 cups); 1 1/2 cups shredded peeled broccoli stems; 2 tablespoons sesame seeds; 2 teaspoons caraway seeds; 1 teaspoon baking powder; Salt to taste; 3 tablespoons oat bran; 3 tablespoons all-purpose flour; 3 tablespoons cornmeal; 2 tablespoons buckwheat flour; 3 eggs, beaten; About 1/4 cup canola, grape seed or rice bran oil

Servings: persons

5 cups shredded red cabbage
1/2 pound carrots, shredded (about 1 1/2 cups)
1 1/2 cups shredded peeled broccoli stems
2 tablespoons sesame seeds
2 teaspoons caraway seeds
1 teaspoon baking powder
Salt to taste
3 tablespoons oat bran
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons buckwheat flour
3 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

1
Heat the oven to 300 degrees.
2
Line a sheet pan with parchment and place a rack over another sheet pan.
3
In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour.
4
Taste and adjust salt.
5
Add the eggs and stir together.
6
Let the mixture sit for 10 to 15 minutes.
7
Begin heating a large heavy skillet over medium heat.
8
Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture.
9
Reverse onto the parchment-lined baking sheet.
10
Repeat with the remaining latke mix.
11
You should have enough to make about 30 latkes.
12
Add the oil to the pan and heat for 3 minutes or until hot.
13
When it is hot (hold your hand a few inches above you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan.
14
Press down with the spatula to flatten.
15
Repeat with more mounds.
16
In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate 4 or 5.
17
Cook on one side until golden brown, about 4 to 5 minutes.
18
Slide the spatula underneath and flip the latkes over.
19
Cook on the other side until golden brown, another 2 to 3 minutes.
20
Transfer to the rack set over a baking sheet and place in the oven to keep warm.
21
Serve hot topped with low-fat sour cream, Greek yogurt or creme fraiche.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cups shredded red cabbage, 1/2 pound carrots, shredded (about 1 1/2 cups), 1 1/2 cups shredded peeled broccoli stems, 2 tablespoons sesame seeds, and more.

Yes, Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions