recipecommunity | Cottage Cheese Pancakes With Cabbage and Dill

Cottage Cheese Pancakes With Cabbage and Dill
Servings: 4 (makes 12 pancakes) Total time: 20 mins

INGREDIENTS
3 tablespoons olive oil, divided
1 large yellow onion (12 ounces), halved and thinly sliced
1/2 head green cabbage (1 pound), thinly sliced (about 6 cups)
1/4 teaspoon plus 1/8 teaspoon fine salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh dill, plus more for serving
4 large eggs
1 1/2 cups plain cottage cheese (whole-milk or low-fat)
3/4 cup whole-wheat flour
1 cup plain regular or Greek yogurt (whole-milk or low-fat)

STEPS
1. Position a rack in the middle of the oven and preheat to 200 degrees. Have ready a large sheet pan nearby.
2. In a large (12-inch or wider) nonstick skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and the edges brown slightly, about 5 minutes. Stir in the cabbage, salt and pepper, and cook, stirring once or twice, until the cabbage softens slightly, about 2 minutes. Stir in the dill, then transfer the mixture to a large bowl and let cool slightly, about 10 minutes.
3. In another large bowl, whisk together the eggs until well combined, then stir in the cottage cheese. Stir in the flour just to combine, then stir in the cooled cabbage mixture.
4. Wipe out the skillet, add 1/2 tablespoon of the oil and return to medium-high heat. To test whether the oil is hot enough, add a small drop of the batter to the skillet, and if it immediately sizzles and begins to brown on the bottom, the pan is ready.
5. Use a 1/3-cup measure to scoop 3 to 4 mounds of the batter into the skillet, depending on its size. Reduce the heat to medium, and cook until the pancakes brown on the bottom and begin to dry around the edges, about 2 minutes. Flip, and cook until the other side browns and the pancakes are cooked through, about 2 minutes more. Adjust the heat as needed if the pancakes are browning too quickly. Transfer the pancakes to the prepared sheet pan and place in the oven to keep warm. Repeat with the remaining oil and batter.
6. Divide the pancakes among individual plates, top each portion with a dollop of yogurt and a sprinkle of dill, and serve warm.

Substitution suggestions + other tips and ideas:

Whole-wheat flour >> all-purpose flour.
Green cabbage >> Savoy or Napa cabbage.
Dill >> parsley.
Yellow onion >> white onion or shallot.
Egg-free? >> Use your favorite egg replacer.
Gluten-free? >> Use an all-purpose gluten-free flour blend.