Cabbage pancakes

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make potato pancakes from cabbage? Prepare the necessary ingredients. Choose younger cabbage, this will reduce the cooking time, and the potato pancakes will turn out more tender. From the greens, I chose parsley; if you wish, you can take dill or cilantro.

2. STEP 2

   

   Chop the cabbage as finely as possible, mash it thoroughly with your hands and place it in a large bowl, add salt so that the cabbage releases its juice faster.

3. STEP 3

   

   Wash and peel the carrots well, grate them on a fine grater. Peel the onion and garlic and chop finely. You can use a press to chop garlic.

4. STEP 4

   

   Wash the greens thoroughly and dry, then chop finely.

5. STEP 5

   

   Place the chopped vegetables and herbs into the bowl with the cabbage and mix with a spoon, or better yet, with your hands, so the mixture will be more homogeneous.

6. STEP 6

   

   In a separate bowl, whisk the eggs with salt and pepper.

7. STEP 7

   

   Add the beaten eggs to the vegetable mixture and stir to combine. Then sift the flour and mix everything thoroughly again.

8. STEP 8

   

   Check the resulting consistency of the potato pancake dough; if it is not uniform enough, use a blender. To better chop and mix the vegetables in the dough, turn on the blender for just a couple of minutes, the dough should be a little viscous.

9. STEP 9

   

   Heat a frying pan with vegetable oil, then spoon out the dough, forming round or oval pancakes.

10. STEP 10

    

    Fry the potato pancakes over medium heat for a few minutes until golden brown, then turn over to the other side. Place the finished pancakes on paper towels or napkins to absorb excess oil.

11. STEP 11

    

    Serve the pancakes hot with sour cream or your favorite sauce; they taste very similar to zucchini pancakes. Potato pancakes can also be served cold; they are especially tasty in addition to mashed potatoes. Bon appetit!

Comments on the recipe

Testomania

14.10.2023

4.8

Preparing potato pancakes with cabbage, at first glance, is not at all difficult, but the cooking process still requires a certain skill. It is better to chop the vegetables very finely and grate the carrots on a fine grater. I did not salt or squeeze the cabbage. I added salt to the egg along with pepper and ground coriander (I also added freeze-dried garlic), beat with a fork and mixed with vegetables. Only then did I sift the flour. Therefore, the resulting mass was not liquid at all, but even a little crumbly, while the vegetables stuck together well and took the shape of a cutlet (molded with wet hands). Then she carefully rolled the potato pancakes in flour and fried them in a frying pan with the lid closed. There is an important point here - while the first batch of potato pancakes is being fried, the vegetables in the cabbage mass release juice, and it becomes increasingly difficult to shape the cutlets, much less roll them in flour (for convenience, during this process I rinsed my hands with water several times). Fearing that the vegetables inside the potato pancakes might remain raw, I tried to simmer one batch of potato pancakes after frying, pouring a little water into the frying pan (over medium heat with the lid closed), but this is not necessary, since neither onions, nor carrots, nor cabbage does not remain raw after frying in a frying pan under a lid. Well, what can I say about the result... During all this fuss, the question arose several times: “Why was it necessary to spoil an already normal cabbage salad?” But after trying the ready-made pancakes, it became clear that it was worth it. The dish cannot be compared with a salad, or a stew, or anything else - these are really vegetable pancakes-cutlets, original and distinctive in taste. Very tasty! I didn’t regret spending time on them one bit. Thanks for the recipe!

Helga

14.10.2023

4.9

I don’t consider myself a fan of classic potato pancakes, but I really liked these. Really very tasty and satisfying. Thank you