To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer.

Remove from the heat and allow to cool, then squeeze out water, and chop fine.

Prepare the mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut into chunks and steamed until tender – about 20 minutes – then mashed with a potato masher or a fork) and add the butter.

Mix the potatoes and cabbage in a bowl. Add the chives, baking powder, salt, pepper, garlic powder, and flour.

Beat the eggs and stir in.

Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan.

Gently flatten the mounds slightly with the back of a spoon or a spatula

Brown on the first side – about 2 or 3 minutes – and using a spatula, flip the mounds over and gently push them down again. Brown on the other side and remove to a baking sheet (finished pancakes can be kept warm in the oven until all the pancakes are finished). Continue with the remaining potato mixture, adding oil to the pan as necessary.

These pancakes make a great side dish with eggs for breakfast or with your dinner choice.