Ingredients:

Servings: makes about 12 latkes

• 2 cups thinly shredded cabbage, from a package of pre-shredded cabbage
• 3 medium eggs, lightly beaten
• 1 onion, finely chopped and sauteed
• 3 tablespoons brown rice or spelt flour plus more as needed
• 1/4 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• ½ tsp granulated garlic
• ½ tsp dried dill
• 2 tablespoons olive oil
• 1 heaping tablespoon brewers yeast (optional)

Directions:

Time in total: 25 minutes

1. Position a rack in the middle of the oven and preheat to 250 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, combine the cabbage, eggs, onion, flour, salt and pepper and spices, mixing just until incorporated. If the mixture seems too loose, add more flour, a tablespoon at a time.
3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of olive oil until shimmering. Working in batches of 4 to 6 at a time, drop enough mixture (about 2 tablespoons) to form pancakes 1 1/2 inches wide into the hot oil. Cook without moving until a bottom crust has formed, 3 to 4 minutes. Turn over and cook until browned and crisp, 3 to 4 minutes.
4. Transfer to the prepared baking sheet and place in the oven to keep bake until softer and then lower the temperature to keep warm.
5. Wipe out the skillet, and repeat with the remaining latke mixture, adding more oil as needed. Serve warm.