Cabbage, Carrot, and Purple Kale Latkes
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- salt to taste
- 1 teaspoon baking powder
- 3 eggs, beaten
- 3 tablespoons all-purpose flour
- 1/2 cup chopped cilantro
- 3 tablespoons cornmeal
- 5 cups finely shredded cabbage (about 1 1/4 pounds or half of a small cabbage)
- 2 cups finely chopped purple kale or curly kale
- 7 to 8 ounces carrots peeled and grated (about 1 1/2 cups)
- 1 serrano chili seeded and minced
- 2 teaspoons cumin seeds lightly toasted and coarsely ground or crushed
- 3 tablespoons oat bran
- 2 tablespoons buckwheat flour
- about 1/4 cup canola grape seed or rice bran oil
- Carbohydrate 400.515945871275 g
- Cholesterol 561.626666660039 mg
- Fat 33.3164104140619 g
- Fiber 55.4428124302856 g
- Protein 89.595735411508 g
- Saturated Fat 8.43880708227509 g
- Serving Size 1 1 recipe (784g)
- Sodium 4129.72624996844 mg
- Sugar 345.073133440989 g
- Trans Fat 5.24942999990677 g
- Calories 2076 calories
My Unexpected Culinary Adventure: Cabbage, Carrot, and Kale Latkes
As a busy working mom, finding time to cook healthy and delicious meals is always a challenge. My days are a whirlwind of meetings, school pick-ups, and trying to squeeze in a workout. So, when I stumble upon a recipe that’s both nutritious and relatively quick to make, it’s a small victory! That’s exactly how I felt when I discovered this recipe for Cabbage, Carrot, and Purple Kale Latkes. I’d always loved latkes, but the traditional potato version often felt a bit heavy. This recipe, however, is a game-changer.
The vibrant colors alone are enough to brighten up even the dreariest weekday evening. The combination of cabbage, carrots, and kale provides a delightful crunch, and the subtle spice from the chili adds a nice kick. But what truly surprised me was the flavor. It's surprisingly savory and satisfying, even without the usual richness of potato latkes. The use of different flours – all-purpose, cornmeal, and buckwheat – adds a lovely texture, preventing the latkes from being overly dense. Honestly, my kids, who are usually picky eaters, devoured them!
This recipe has become a regular in my meal rotation, perfect for a quick weeknight dinner or a fun weekend brunch. I often double the recipe and freeze half for a later date, making meal prep a breeze. The beauty of this dish lies not only in its taste but also in its versatility. I’ve experimented with adding different herbs and spices – sometimes a little rosemary, other times some smoked paprika – each time creating a unique flavor profile. I’ve even tried substituting the kale with spinach for a milder taste.
Beyond the convenience and deliciousness, I appreciate the nutritional value of these latkes. Knowing that I'm feeding my family a meal packed with vitamins and minerals makes me feel good. It’s a small act of self-care, a way to ensure that even amidst the chaos of daily life, we’re nourishing our bodies with wholesome foods. It’s a simple pleasure, but one that makes all the difference.
This recipe has become more than just a meal; it's a symbol of my commitment to finding balance in my hectic life. It's a testament to the power of simple, wholesome ingredients transformed into something truly special. It's a reminder that even amidst the constant demands of work and family, there's always time for a delicious, healthy, and satisfying meal – and perhaps even a small, well-deserved victory in the kitchen.
So, if you're looking for a healthy, flavorful, and surprisingly easy recipe to add to your repertoire, I highly recommend trying these Cabbage, Carrot, and Purple Kale Latkes. You won't regret it. Trust me, even your pickiest eaters will be pleasantly surprised!
Step-by-step
- Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.
- In a large bowl mix together the cabbage, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes, then stir again.
- Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 20 latkes.
- Add the oil to the pan and 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. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five.
- Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
- Serve hot topped with low-fat sour cream, Greek style yogurt or creme fraiche.
