Carrot-Cabbage Pancake with Herbed Sour Cream
Makes 1 serving
I seem to always have part of a head of cabbage and a few carrots lying around these days. They’re perfect for pantry cooking since they can keep in the fridge for weeks at a time, but aren’t really something I would readily toss into an omelet or frittata when cooking for one. But by mixing pre-cooked cabbage and carrots and uncooked egg together and then pan-frying it like a pancake, you get an egg-based dish that’s crispier than a frittata, and less egg-y than an omelet. Though not quite the texture of a potato pancake either, this healthy veggie alternative tasted excellent with the addition of a little herbed sour cream.
For the pancake:
about 1 tbsp olive oil
2 cups shredded carrot (about 1 large carrot)
1 cup shredded green cabbage
1 tbsp tarragon, chopped
1/2 tsp crushed red pepper flakes
1 tsp salt
For the herbed sour cream:
1/2 cup sour cream
1 tbsp tarragon, chopped (or any herb you have on hand)
1/2 – 1 tbsp lemon juice
1/4 tsp chili powder
In a small non-stick pan, heat 1 tablespoon of olive oil over a medium flame. Sauté the carrot and cabbage until tender and beginning to caramelize (about 4 minutes). Allow to cool for a minute.
In the meantime, in a medium mixing bowl, whisk together the eggs, salt, red pepper, and tarragon. Add the carrot-cabbage mixture once it’s cooled a bit (so the eggs don’t curdle) and fold into the egg mixture.
Turn the burner back up to medium high, and add any additional olive oil as needed. Return the mixture to the pan in one even layer and pan fry until the pancake is crispy on the bottom. Flip using a large spatula, and repeat.
Serve immediately with a dollop of plain or herbed sour cream.