Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive
  • canola or safflower oil
  • 2 tablespoons butter
  • 1 onion
  • quartered and thinly sliced
  • 1 small white cabbage (1 pound)
  • trimmed
  • quartered
  • cored and shredded
  • 1 teaspoon caraway seed
  • ⅓ palmful
  • 1 teaspoon cumin seed
  • ⅓ palmful
  • Pinch ground allspice
  • A few juniper berries
  • optional
  • 2 bay leaves
  • Salt and pepper
  • 2 tablespoons apple cider vinegar
  • 6 large russet potatoes
  • 1 small onion
  • grated
  • 2 eggs
  • beaten
  • 2 tablespoons flour
  • Salt and pepper
  • 4 tablespoons extra-virgin olive oil (EVOO)
  • 2 cups leftover corned beef
  • turkey pastrami
  • or brisket
  • 1 cup grated Swiss cheese
  • 1 cup grated white cheddar cheese
  • Chopped fresh herbs
  • such as dill
  • parsley and chives
  • Russian dressing in squeeze bottle
  • ⅓ cup sour cream
  • ¼ cup ketchup
  • 3 tablespoons pickle relish
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper

Instruction

  • Preheat oven to 400˚F
  • For the cabbage, heat a large deep skillet or Dutch oven over medium to medium-high heat with 1 tablespoon oil, melt butter into oil and add onion, soften 5 minutes, then add cabbage and season with caraway, cumin, allspice, juniper, bay leaves, salt and pepper
  • Stir to toast seeds and combine
  • Partially cover and cook 15 minutes, stirring occasionally to tender, then stir in the vinegar and remove bay leaves to serve
  • For the pancake, peel and grate potatoes
  • Place potatoes in a colander set over a bowl
  • Let them drain over the bowl, pressing on the potatoes to get out as much liquid as possible
  • Remove colander with drained potatoes
  • Pour off the water from the draining bowl until you can see the potato starch that has collected at the bottom
  • Transfer grated potatoes from the colander to the bowl with starchy liquid
  • Add grated onion, eggs, and flour to potatoes and season the mixture with salt and pepper
  • Heat a 12-inch nonstick, oven-safe skillet over medium to medium-high heat
  • Add EVOO, 4 turns of the pan
  • Add the potato mixture, pressing down to form a pancake
  • Cook until nicely browned on the bottom
  • Flip pancake over and cook on the second side for 5-7 minutes until lightly browned
  • Top pancake with stewed cabbage (or sauerkraut), leftover corned beef, and shredded cheeses
  • Transfer pan to oven and bake until cheese is melted and bubbly
  • Top with fresh herbs and serve with Russian dressing