Cabbage Latkes

Adapted from Ņina Masiļūne - Latvian National Cuisine
Serves 2 as a main, 4 as a side

Grate the cabbage and onion on a box grater or mandoline into fine shreds. Keep the two separate.

If you have a food processor, fit it with the grating disc and grate each separately.

Using a potato masher or stomper, press the cabbage until it becomes juicy.

In a deep skillet over moderate-low heat, saute cabbage. Stir often -- without fat, it will be easy for it to burn -- until the juice evaporates. Stir in the farina and heat for 15 - 20 minutes, or until the mixture pulls away from the pot. Let cool.

Using a tablespoon of butter, saute the onion and garlic with a pinch of salt until browned. Remove from heat and stir into cabbage mixture.

OR... You can saute the cabbage, onion and garlic together at once with a tablespoon of butter or oil and a pinch of salt. It's a bit easier and makes less work.

Let cool briefly, then add the beaten egg, mixing well. Shape the mixture into small patties and saute in remaining tablespoon of oil, flipping once, until golden brown and delicious.

These are great just as they are, but you can also dredge the little patties in bread crumbs and fry them up that way.

Serve with sour cream.


  1. Farina is best known as Cream of Wheat in the US. Latvians know it as manna.

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