1 lbs green cabbage, trimmed, shredded 2 eggs 1 egg yolk 1/2 cup milk 1 cup all-purpose flour 3 tbs unsalted butter, melted 1/2 tsp salt 1-1/2 tbs chopped chives or scallion tops 2 to 3 tbs butter
Cook the cabbage, uncovered, in boiling salted water for 5 minutes. Rinse under cold running water until cool; drain, pressing out all liquid with your hands. Place the cabbage in a large bowl.
Combine the eggs, egg yolk, milk, flour, melted butter, and salt (in that order) in a blender container. Blend until smooth. Combine this mixture with the cabbage in the bowl; stir in the chives or scallions.
Melt 1 tbs of the butter in a large heavy skillet over medium heat. Spoon the batter, 1 large tbs for each pancake, into the skillet. Cook 3 or 4 at a time until golden on both sides. Keep warm in a low oven while frying the remaining batter, adding more butter to the skillet as needed. - Updated: November 30, 2007
