Cabbage, a humble vegetable that is often overlooked, can be transformed into a delicious dinner with just a few simple ingredients. This cabbage and egg pancake recipe is not only easy to prepare, but also brings out the best in cabbage, turning it into a nutritious and satisfying meal.
Ingredients:
- 300 grams of cabbage, grated
- 2 large eggs
- 2-3 tablespoons of flour
- Salt and pepper to taste
- 1 tablespoon of sesame seeds
- Vegetable oil for frying
- Sour cream for serving (optional)
Instructions:
- Prepare the cabbage: Start by finely shredding the cabbage. This will help it cook quickly and mix easily into the batter.
- Make the batter: In a bowl, whisk together the eggs, flour, salt and pepper until smooth. The consistency should be similar to pancake batter; it should coat the cabbage without being too thick.
- Mix: Add the shredded cabbage to the egg mixture. Stir until all the cabbage strips are evenly coated in batter. This ensures that every bite is flavorful and consistent.
- Cooking: Heat a generous amount of vegetable oil in a large skillet over medium heat. Once the oil is hot, pour in the cabbage mixture. Spread it evenly to form a thin crepe shape. The key is to create a clean edge and a tender middle.
- Fry: Let the cabbage pancake cook for 3 to 4 minutes on one side, then carefully turn it over to cook the other side. Both sides should be golden brown and crispy.
- Serve: Once cooked, transfer the cabbage patty to a serving plate. Sprinkle with sesame seeds for a nutty flavor and delicious crunch. Serve hot, with sour cream if desired for a creamy texture.
This cabbage and egg recipe is perfect for a quick dinner and can be adapted to include other ingredients such as onions, garlic or even a sprinkle of cheese for added richness. It’s a testament to how a few simple ingredients can create a dish that’s both comforting and flavorful.
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