CABBAGE CAKES

CABBAGE CAKES


Makes 8 pancakes



2 eggs, slightly beaten

1/2 cup all-purpose flour

1-1/4 teaspoons salt, divided

1/2 cup milk

1/2 cup club soda

3 tablespoons CRISCO Oil

3 cups finely-shredded cabbage

1 teaspoon sugar

1/4 teaspoon pepper





Combine eggs, flour and 1/4 teaspoon salt in medium mixing bowl. Stir until smooth. Blend in milk and club soda. Set aside.

Heat Crisco Oil in large skillet. Add cabbage. Sprinkle with remaining 1 teaspoon salt, sugar and pepper. Cook over moderate heat, stirring constantly, until tender. Cool slightly. Stir into batter.

Lightly oil 6-inch skillet with Crisco Oil. Heat skillet. Pour 1/4 cup batter in center of skillet. Cook over moderate heat, about 2 minutes, or until light brown, turning over once. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Repeat with remaining batter. Garnish with fresh parsley sprigs, if desired.