| CABBAGE CAKES |
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Makes 8 pancakes2 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. |
