Latkes are sacred. I don’t mean that in a biblical sense, but maybe that does apply in this case, too. Latkes are the real meaning of Hanukkah, the nexus of the holiday that connect the miracle of the oil with community, comfort, and abundance. Potatoes themselves take a place of honor at the table, forever reliable for their culinary prowess. That’s why I’ve been steeling myself for this blog post; I know I’m about to upset a lot of people. I made latkes with cabbage instead of potatoes.

Please, put your pitchforks away! Don’t rescind my invitation to the party yet! By no means am I suggesting that cabbage latkes are better than the beloved potato latkes. As a food writer, I know my job is to sell you on my latest creation, convincing you that it’s unbeatable, it’s life-changing, it’s the thing you never knew you needed.

Maybe the last is true, because I’ve never heard anyone take a plate of golden, immaculately crisp potato latkes and say, “You know what these need? 100% more cabbage.”

Honestly, I don’t know where the idea came from, other than the fact that I like cabbage and happened to have it around. I started making cabbage latkes well into late summer, biding my time and practicing my pitch for this day. I’ve come to find that they somewhat resemble Latvian kāpostu kotletes, which Google invariably translates as “cabbage cutlets.” If there could possibly be a more disappointing way to set expectations for this dish, it would be to call them cabbage cutlets. So, cabbage latkes it is.

Golden-crisp on the edges, tender in the center, this more vegetal reimagining of the classic potato pancake looks suspiciously similar to the original inspiration. Shredded green cabbage, kissed with just enough salt to coax out its sweet, earthy essence, forms the backbone of this comforting fritter. Not heavy or greasy, a lacy latticework of browned fringes gives way to a savory, onion-scented interior.

Hopefully this doesn’t turn into a scandal akin to the great Pea Guacamole Controversy that rocked the culinary world a few years back. If it would make you more comfortable, go ahead and call them cabbage fritters. No one is coming to take away your potatoes. I’m only suggesting you might enjoy making space for cabbage, too.

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Yield: Makes 12 - 14 Latkes

Cabbage Latkes

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Not a potato in sight, these unconventional cabbage latkes may be a distressing concept to traditionalist, though the flavor is anything but. Onions and garlic infuse the tender pancakes for a comforting, familiar taste. Baked and not fried, they're a lighter alternative, or addition, to the usual Hannukah fare.

Ingredients

• 2 Tablespoons Olive Oil, Divided
• 1 Pound Green Cabbage
• 1 Small Carrot
• 1 Medium Yellow Onion
• 3 Cloves Garlic, Minced
• 1/2 Teaspoon Salt
• 1/2 Cup Chickpea Flour
• 2 Tablespoons Cornstarch
• 1/2 Cup Vegetable Stock

Instructions

1. Preheat your oven to 400 degrees and line a sheet pan with parchment paper. Drizzle with 1 tablespoon of oil and brush the paper to evenly coat.
   
2. Using a box grater, mandoline, or the shredding attachment in your food processor, grate the cabbage, carrot, and onion into fine shreds. Place all the vegetables, including the garlic, in a medium nonstick saucepan over medium heat. Dry sauté, without adding any oil or water, for 8 - 10 minutes, until the onions are translucent and all the vegetables have wilted and softened. Set aside and let cool for at least 10 minutes.
   
3. In a large bowl, whisk together the chickpea flour, cornstarch, and vegetable stock, creating a thick batter. Add the cooked vegetables to the bowl, stirring to combine and thoroughly coat.
   
4. Drop dollops of the batter, about 1/4 cup each, onto the surface of your prepared baking sheet. Shape them into rounds and lightly flatten the tops. Drizzle with the remaining oil.
   
5. Bake for 18 - 20 minutes in the center of your oven, flipping halfway through, until golden brown all over. Enjoy hot! Serve with vegan sour cream and unsweetened apple sauce, ideally.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
• 
  Edward & Sons, Let's Do Organic, Organic Cornstarch, 6 oz (170 g)
• 
  Bob's Red Mill, Chickpea Flour, Gluten Free, 1 lb

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 47Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 106mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.