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Cabbage pancakes made from raw cabbage

2662

Kitchen European

Calorie content 145.3 kcal

Portions 2 port.

Cooking time 40 minutes

Proteins * 5.4 gr.

Fats * 6.3 gr.

Carbohydrates* 16 gr.

Content

For lovers of cabbage dishes, it is suggested to bake pancakes from raw cabbage. Many housewives pre-boil cabbage, but it loses its taste in pancakes and becomes very soft. We simply chop the cabbage for pancakes and grind it with salt. Young early cabbage is very tasty in this dish. You can add onion or garlic to these pancakes according to your taste.

Ingredients

White cabbage 500 gr. Carrot 1 PC. Egg 1 PC. Sour cream 2 tbsp Wheat flour 4 tablespoons Baking soda 0.5 tsp Salt taste

Cooking process

Peel the head of cabbage from the outer leaves and rinse with cold water. Finely chop the required amount of cabbage. You can grind the cabbage in a food processor, but then the pieces will be very small, they will give a lot of juice and the pancakes will not be crispy. Transfer the chopped cabbage to a bowl for kneading the dough, salt and mix by hand. Then let it sit for 5 minutes.

While the cabbage is infused, peel the carrots, wash and chop into a coarse grater. Squeeze the chopped cabbage by hand and drain all the juice.

Then transfer the grated carrots to the cabbage, beat in an egg and add sour cream and soda, slaked with lemon juice or boiling water.

Add flour to the cabbage in several portions and knead the dough. It should not contain lumps of flour and not be too thick.

Heat vegetable oil in a skillet. Spoon the cabbage dough into a skillet and fry the pancakes over low heat until golden brown on both sides. Cabbage pancakes should not break apart when baked. If this happens, add a little flour to the dough and add oil to the pan.