Red Cabbage, Carrot and Broccoli Stem Latkes - Recipes for Health I love finding things to do with broccoli stems. I find that allowing the cabbage mixture to sit for 10 to 15 minutes before forming the latkes allows the cabbage to soften a bit, and the latkes hold together better. 5 cups shredded red cabbage 1/2 pound carrots, shredded (about 1 1/2 cups) 1 1/2 cups shredded peeled broccoli stems 2 tablespoons sesame seeds 2 teaspoons caraway seeds 3 tablespoons all-purpose flour 3 tablespoons cornmeal 2 tablespoons buckwheat flour 3 eggs, beaten In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour. Let the mixture sit for 10 to 15 minutes. Add the oil to the pan and heat for 3 minutes or until hot. When it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about four to five minutes. Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche. Yield: about 30 latkes, serving 6 Do not add salt until you are ready to cook, or the mixture will become too watery, as salt draws the water out of the vegetables. Nutritional information per serving: 226 calories; 14 grams fat; 2 grams saturated fat; 4 grams polyunsaturated fat; 8 grams monounsaturated fat; 93 milligrams cholesterol; 20 grams carbohydrates; 5 grams dietary fiber; 151 milligrams sodium (does not include salt to taste); 7 grams protein