Cabbage pancakes, they are also called cabbage pancakes or potato pancakes, will appeal to lovers of cabbage. The recipe for making cabbage pancakes is very simple, the ingredients are quite affordable. Despite this, vegetable pancakes will delight you with a delicate taste. A recipe for cabbage fritters can be a recipe for a side dish for a meat dish, for example, for pork cutlet on the bone or a main course as a light snack, such as a slice of fresh apple.

Pancakes or pancakes from cabbage

Ingredients:

Fresh white cabbage - 500 g,

Bulb onions - 2 pcs.

Garlic - 1 clove.

Egg - 3 pcs.

Flour - about 200 g,

Salt, pepper - to taste

Vegetable oil for frying,

Sour cream or mayonnaise - for serving.

Cooking process:

Chop the cabbage for potato pancakes thinly (you can use a sharp knife or use a grater).
Cut the onion into small cubes, put in a pan with heated vegetable oil and fry a little. Salt.
When the onion is cooked, put the chopped cabbage for the pancakes in the pan and bring it almost to readiness. If necessary, add salt and pepper a little more.

Put the stewed cabbage in a deep bowl, add the eggs, squeeze out the garlic. Mix everything well. Pour in a little flour and thoroughly knead the dough for cabbage pancakes so that there are no flour lumps.
Fry cabbage pancakes in a pan with preheated vegetable oil until golden brown. It is convenient to spread the dough for cabbage pancakes with two tablespoons, forming a tortilla.

You can hold cabbage pancakes a little under a closed lid over low heat. This will cook them better.
When the vegetable potato pancakes are cooked, put them in portions on a plate, decorate with herbs, sour cream or mayonnaise as desired. I decided to serve fresh apples to cabbage pancakes as a decoration and as an interesting flavoring addition. It turned out to be a very good combination.

Make sure to try these delicious cabbage pancakes, you will love it. This is a delicious, nutritious, light and healthy dish.

We thank Svetlana Burova for the recipe and step-by-step photos of making cabbage pancakes.

Bon appetit wishes you recipes!

How to cook cabbage pancakes recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

Cabbage pancakes pork cutlet on the bone

Table of contents [Show]

Ingredients:

Fresh white cabbage - 500 g, Onions - 2 pcs. Garlic - 1 clove. Egg - 3 pcs. Flour - about 200 g, Salt, pepper - to taste, Vegetable oil for frying, Sour cream or mayonnaise - for serving.

Cooking process:

Delicious cabbage pancakes are a recipe that can be used both as a separate dish and as a side dish for meat. Cooking is within the power of everyone, and as a result you will get an original and mouth-watering dish.

Ingredients

• White cabbage
• Eggs - 1-2 pcs.
• Flour - 2 tbsp. spoons
• Pepper (multicolored)
• Garlic
• Any greens
• Spices (salt, ground black pepper)

Preparation

Finely chop the cabbage. We wrinkle her a little with her hands so that she would give the juice. We drain the juice. Add chopped onion, bell pepper, herbs, garlic, salt. We mix. Add eggs and a couple of tablespoons of flour to the mass, mix.

We sculpt potato pancakes from the resulting minced meat with our hands, squeezing out the excess juice. Put in a frying pan on the heated oil. Fry on both sides until golden brown. Remove from heat and place on plates. Serve with sour cream!

Bon Appetit!

A source

Greetings to everyone on the blog about cooking simple and delicious food. 🙂 Surprisingly, I had a culinary impromptu, the result of which I liked so much that I decided to add it to my cookbook. I also advise you to prepare simple cabbage pancakes, which can be consumed even during Lent. 😉

Let's take:

• 4 medium potatoes;
• vegetable oil for frying;
• spices.

As always, I use my favorite vegetable grater for the cabbage shredder. If your skill allows you to do this with a regular knife, cool. I just can't do that. 😀

Speaking of proportions:

: there should be a little more potatoes than the cabbage that you have already mashed (after this action, the cabbage will become smaller in volume 😉)

No need to drain the juice!

We fry over medium heat, turn it over only when the bottom is well browned. If you rush and turn it over earlier, it will be difficult to keep the shape of the cabbage potato pancake (look at the photo, the potato pancake on the right was just turned over too early and part of it collapsed a little 😳).

This, in fact, is all.

cabbage pancakes go well with any cereal or pasta. 😉

Have a nice and satisfying day! 🙂

By
Published: 2017-06-26
Total time: 20 min

Calories per serving:
Fat per serving: Ingredients: Thinly-sliced ​​cabbage, potatoes, cooking oil
Price:

Delicious cabbage pancakes that can be consumed during Lent ...

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10 minutes .

Fry them until golden, almost brown on both sides, periodically turning from side to side for more even frying. Then we shift the finished potato pancakes onto a paper kitchen towel and let the paper absorb the excess fat. Fry the rest of the potato pancakes in the same way, periodically adding oil to the pan. Then we put them on a large flat dish and serve.

Bon Appetit!

- Very often, sausage chopped on a fine grater, chopped onion or garlic squeezed through a garlic press are added to the vegetable mass.

- You can use bread crumbs instead of flour.

- Vegetables can be chopped in a blender or grind them through a meat grinder.

- If desired, the set of spices can be supplemented with any other spices that are suitable for cooking vegetable dishes, for example, ground coriander, laurel leaves, white or allspice, French herbs.

Other recipes in this category:

You know, I will not advise which potatoes to choose for making potato pancakes, because I am sure that 99% of those who want to make them according to our recipes will not bother looking for the "right" potato, but will just get the one that they have in home. But I will still write some information before proceeding directly to the recipe.

Chronicle, facts, comments

1. Draniki, a dish of Belarusian cuisine, is made from raw potatoes. What can be mashed are potato pancakes.
2. With minced meat, that's a completely different story. And it is called “sorcerers” in Belarus.
3. What grater to rub? And for any! Someone likes large pieces, with which the potato pancakes look lush, but a little disheveled, while others are smoother and more uniform. I would not recommend passing it through a meat grinder. In my opinion, it will turn out to be porridge.
4. What to do to keep them from darkening? Fry quickly, do not pull! In fact, there are several tips: add fried onions; sour cream; a little lemon juice or acid; salt immediately. Honestly, I haven't tried it. Usually I do not fry them with "basins", so the mass does not have time to darken a lot.
5. Potato pancakes should not be cooked with a margin. They are tasty when fresh from the pan. Crispy and hot. When cooled down, they become soft and significantly lose their taste.
6. How do potato pancakes differ from potato pancakes? Nothing. There is no difference between them, except geographic. The first is in Belarusian, the second is in Ukrainian.

So today we have the first step-by-step recipe for cooking from a photo by a person who grew up in Belarus, and the third from a native Odessa woman.

Classic recipe - potato pancakes

Ingredients:

• potatoes - 1kg;
• egg - 1pc;
• flour - 180g (6 tablespoons);
• salt to taste:
• ground black pepper - to taste;
• sunflower oil - 1 glass.

How to cook potato pancakes

1. Wash potatoes, peel and rinse again. Take a grater and rub it all into a large deep bowl. Some juice forms in the bowl. It needs to be drained, while the mass is additionally slightly squeezed out with our hands so that it becomes drier.
2. We break the egg.
3. Put salt and pepper.
4. Stir for the first time.
5. Add flour.
6. Mix thoroughly to get a homogeneous mass.
7. Pour oil into the pan. To prevent our potato pancakes from sticking, there should be quite a lot of oil, i.e. they are fried almost deep-fried, and it should be very well heated (then you can reduce it a little). Moreover, first pour about 2/3 of the specified amount, and then gradually add as needed.
8. We spread the dough with a spoon. One spoon - one potato pancake. The thickness of each is no more than 5-7 millimeters.
9. When they are well done on the first side, turn over and fry on the second.
10. So, in batches, we overcook all the dough. To remove excess fat, ready-made can be spread on paper towels.
11. As soon as everyone is ready, immediately run to the table. And sour cream should already be on it. Traditionally, potato pancakes are eaten with sour cream, melted butter, lard or machanka (this is such a meat sauce - any meat in a thick flour sauce).

Potato pancakes with cheese

What do you need:

• large potatoes - 3 pcs;
• egg - 1 pc.;
• flour - 2-3 tbsp.;
• hard cheese - 200g;
• greens, salt, spices - to taste.

How to do

1. My potatoes, peel and three on a coarse grater. If you have rather juicy potatoes, then the resulting juice must be drained, otherwise the dough will be too runny. At the same time, it is in the potato juice that starch is contained, which will also help to bind all the components during frying, so you do not need to be too zealous either. Break the egg into grated potatoes. Stir until smooth.
2. Introduce flour in small portions into the potato mass, mix well.
3. Add finely chopped parsley. Mix well again so that no lumps of flour remain.
4. We spread the resulting mass in a well-heated frying pan with vegetable oil. We level so that the pancakes are not too thick and are well fried.
5. Fry over medium heat on one side for 2-3 minutes.
6. We turn over. Sprinkle the side that is already fried with grated cheese. While the other side is fried, the cheese will have time to melt.
7. Serve hot pancakes with garlic sauce.

Potato pancakes with pumpkin and sauerkraut - a step by step recipe with a photo

Composition:

• sauerkraut - 150g;
• pumpkin 150 - gr;
• potatoes - 3-4 pcs.;
• bell pepper - 1 pc.;
• garlic - 2-3 cloves;
• ground pepper - to taste;
• salt to taste;
• flour - 2 tablespoons;
• chicken egg - 1 pc.;
• vegetable oil for frying.

How to cook

1. Sauerkraut can be taken as the most common, and with various additional ingredients (cumin, apple, carrot). We squeeze it out of the liquid.
2. Peel the sweet and fragrant pumpkin, then rub it on a coarse grater.
3. If the cabbage is long, then cut it into smaller pieces.
4. Put cabbage and pumpkin, bell pepper cut into strips in a deep bowl.
5. Peel and grate medium-sized potatoes, add to the rest of the vegetables. For such potato pancakes, the proportion of vegetables can be adjusted to your liking.
6. Add an egg and a few tablespoons of flour to the vegetable mass. Throw in a pinch of salt and ground pepper. Squeeze out a few cloves of garlic for piquancy.
7. We mix the mass and immediately start frying the pancakes so that the vegetables do not have time to let out a lot of juice.
8. In a frying pan, warm up the refined oil well, place the potato pancakes with a tablespoon. Over low heat, so that the potato pancakes have time to cook inside, fry on both sides. Paper towels will help to remove excess fat from ready-made potato pancakes, transfer them to towels for a few minutes.

An excellent sauce for vegetable potato pancakes with sauerkraut would be homemade sour cream or natural thick yogurt. Serve the potato pancakes warm, garnish with fresh herbs and be sure to add a handful of sauerkraut to indicate its presence in the finished dish.

Bon Appetit! Have you already wanted to fry potato pancakes?

Cabbage pancakes

Greetings to everyone on the blog about cooking simple and delicious food. Surprisingly, a culinary impromptu was born in my mind, the result of which I liked so much that I decided to put it in my cookbook. I also advise you to prepare simple cabbage pancakes, which can be consumed even during Lent.

Let's take:

• about a third of a head of cabbage;
• 4 medium potatoes;
• vegetable oil for frying;
• fresh (or frozen) herbs - dill, parsley and more;
• spices.

As you can see, the list of products is extremely modest, and cooking will be so easy that you can keep within 20 minutes.

As always, I use my favorite vegetable grater to finely shred the cabbage. If your skill allows you to do this with a regular knife, cool. I just can't do that.

Shred cabbage finely, salt, pepper, add any spices that you like. Then it is worth mashing the cabbage with your hands a little so that it gives juice.

Speaking of proportions:

in the list of ingredients, I gave an approximate amount of products, you can take more / less, but the main rule in the preparation of these cabbage pancakes: there should be a little more potatoes than the cabbage that you have already mashed (after this action, the cabbage will become smaller in volume)

You can, of course, do it on a large one. I also tried this option, but I will say right away - the result is better on a fine grater. Firstly, cabbage pancakes do not fall apart at all during the frying process, and secondly, they turn out more like cutlets.

We turn on the pan with vegetable oil to warm up and mix the cabbage with potatoes, you can add a little more salt if there is not enough salt, and also add fresh or frozen herbs.

No need to drain the juice!

When the oil in the pan is warmed up, we form not too thick patties with our hands (up to 1 cm thick). If the mass is slightly damp, it is even good for the cutlets to keep their shape better.

We fry over medium heat, it is worth turning over only when the bottom is well browned. If you rush and turn it over earlier, it will be difficult to keep the shape of the cabbage potato pancake (look at the photo, the potato pancake on the right was just turned over too early and part of it collapsed a little).

Fry until pleasant golden brown on both sides and spread the cabbage pancakes on a paper towel so that it absorbs excess fat.

This, in fact, is all.

If you do not cook such potato pancakes during Lent, you can serve them with sour cream as an independent dish.

Well, if you want, you can use it as a side dish - these cabbage pancakes go well with any cereal or pasta.

Have a nice and satisfying day!

Cabbage pancakes

Total time: 20 min

Calories per serving:

Fat per serving:

Ingredients: Thinly-sliced ​​cabbage, potatoes, cooking oil

Also in this section:

prigotovprosto.ru

Potato pancakes with sauerkraut

The recipe for such potato pancakes is quite simple, and therefore it is quick to cook them. The most difficult process is peeling potato tubers in layers on a grater, but it can be simplified using a food processor. Then mix the resulting mass with sauerkraut squeezed from the brine, add an egg, salt and necessarily starch to the mass, which will absorb excess moisture. Next, form the pancakes and fry them on all sides in a pan.

Cabbage (sauerkraut) - 200 g,

Chicken egg (table) - 1 pc.,

Kitchen salt (finely ground) - 0.5 tsp.,

Starch (potato or corn) - 2 tbsp. l.

We thoroughly wash the potato tubers from contamination. Then we clean them and rub them on a fine grater (the process can be automated using a food processor).

Throw the resulting mass on a sieve to get rid of unnecessary liquid.

Then squeeze the sauerkraut from the juice and chop it.

Now in a bowl we mix the potato mass and cabbage, add the egg and salt (the amount of salt must be adjusted according to the degree of salting of the cabbage).

On a frying pan preheated with butter, gently spread the mass with a tablespoon to make beautiful cakes

and fry them on each side on low heat until golden brown.

Serve hot pancakes with sauce or sour cream.

Last time we cooked potato pancakes according to a different recipe. We recommend comparing them!

Delicate vegetable pancakes or potato pancakes

Cabbage pancakes, they are also called cabbage pancakes or potato pancakes, will appeal to lovers of cabbage. The recipe for making cabbage pancakes is very simple, the ingredients are quite affordable. Despite this, vegetable pancakes will delight you with a delicate taste. A recipe for cabbage fritters can be a recipe for a side dish for a meat dish, for example, for pork cutlet on the bone or a main course as a light snack, such as a slice of fresh apple.

Pancakes or pancakes from cabbage

Ingredients:

Cooking process:

Chop the cabbage for potato pancakes thinly (you can use a sharp knife or use a grater).

Cut the onion into small cubes, put in a pan with heated vegetable oil and fry a little. Salt.

When the onion is cooked, put the chopped cabbage for the pancakes in the pan and bring it almost to readiness. If necessary, add salt and pepper a little more.

Put the stewed cabbage in a deep bowl, add the eggs, squeeze out the garlic. Mix everything well. Pour in a little flour and thoroughly knead the dough for cabbage pancakes so that there are no flour lumps.

Fry cabbage pancakes in a pan with preheated vegetable oil until golden brown. It is convenient to spread the dough for cabbage pancakes with two tablespoons, forming a tortilla.

You can hold cabbage pancakes a little under a closed lid over low heat. This will cook them better.

When the vegetable potato pancakes are cooked, put them in portions on a plate, decorate with herbs, sour cream or mayonnaise as desired. I decided to serve fresh apples to cabbage pancakes as a decoration and as an interesting flavoring addition. It turned out to be a very good combination.

Make sure to try these delicious cabbage pancakes, you will love it. This is a delicious, nutritious, light and healthy dish.

We thank Svetlana Burova for the recipe and step-by-step photos of making cabbage pancakes.

Enjoy your meal recipe notebook!

zapisnayaknigka.ru

Deruny cabbage

Main ingredients: Cabbage, Carrots, Eggs, Flour

If you decide to arrange a vegetable day for your family then potato pancakes this is what you need. It is unlikely that someone will refuse such a meal, because the dish is so tasty that it is simply impossible to tear yourself away. Fragrant, delicate, with a ruddy crust and incredibly pleasant relish, they differ significantly from the usual classic potato pancakes, but believe me, they have their own incomparable zest!

Ingredients for making potato pancakes:

1. White cabbage (fresh) 1 head of cabbage (small)
2. Chicken egg 2 pieces
3. Carrots 1 piece
4. Wheat flour 2.5 tablespoons
5. Salt to taste
6. Ground black pepper to taste
7. Vegetable oil for frying

Products are not suitable? Choose a similar recipe from others!

Inventory:

Knife, Cutting board, Paper kitchen towels, Deep bowl, Food processor, Tablespoon, Stovetop, Frying pan, Fine mesh strainer, Scooper, Large flat dish

Cooking potato pancakes:

Step 1: prepare the ingredients.

Remove the top tough, dried and damaged leaves from a small head of cabbage. Then, using a knife, peel the carrots. We wash the vegetables under cold running water, dry them with paper kitchen towels, put them one by one on a cutting board, cut into medium pieces about 5 - 7 centimeters and send them to a dry and clean bowl of a food processor.

Grind vegetables at the highest speed to small pieces from 5 millimeters to 1 centimeter... Then we turn off the kitchen appliance, squeeze the cabbage and carrots with clean hands from excess juice and transfer them to a deep bowl. We also put on the kitchen table all the other ingredients that will be needed to make potato pancakes.

Step 2: prepare the vegetable mass for potato pancakes.

Then drive two eggs without shell into a bowl of vegetable mass and mix thoroughly with a tablespoon. After that, sift 2.5 tablespoons of wheat flour through a sieve into the same container, add salt, black pepper to taste and re-mix all the components of the vegetable "dough" to a homogeneous consistency. The resulting mixture should be sticky and thick, set it aside and let it brew 10 minutes.

Step 3: fry the cabbage potato pancakes.

After a while, turn on the stove to the middle level and put a frying pan with 2 - 3 tablespoons of vegetable oil on it. When the fat is warmed up, spread the vegetable mass into it with a tablespoon at the rate of 1 spoon - 1 potato pan, in total no more than 5 pieces will fit in the pan, you should not put more potato pancakes during frying, they slightly increase in size.

Step 4: serve the cabbage potato pancakes.

Cabbage Deruns lend themselves hot or at room temperature, while in both versions they are very tasty. Very often, before serving, they are sprinkled with finely chopped dill, parsley, cilantro or green onions. As a complement to this dish, you can offer a fresh vegetable salad, sour cream or homemade cream. Enjoy!

... 🙂 Surprisingly, I had a culinary impromptu, the result of which I liked so much that I decided to add it to my cookbook. I also advise you to cook simple cabbage pancakes, which. 😉

Let's take:

• about a third of a head of cabbage;
• 4 medium potatoes;
• vegetable oil for frying;
• fresh (or frozen) herbs - dill, parsley and more;
• spices.

As you can see, the list of products is extremely modest, and cooking will be so easy that you can keep within 20 minutes.

As always, I use my favorite cabbage shredder. If your skill allows you to do this with a regular knife, cool. I just can't do that. 😀

Shred cabbage finely, salt, pepper, add any spices that you like. Then it is worth mashing the cabbage with your hands a little so that it gives juice.

Speaking of proportions:

in the list of ingredients, I gave an approximate amount of products, you can take more / less, but the main rule in the preparation of these cabbage pancakes: there should be a little more potatoes than the cabbage that you have already mashed (after this action, the cabbage will become smaller in volume 😉)

You can, of course, do it on a large one. I also tried this option, but I will say right away - on a fine grater, the result is better. Firstly, cabbage pancakes do not fall apart at all during the frying process, and secondly, they turn out more like cutlets.

We turn on the pan with vegetable oil to warm up and mix the cabbage with potatoes, you can add a little more salt if there is not enough salt, and also add fresh or frozen herbs.

No need to drain the juice!

When the oil in the pan is warmed up, we form not too thick patties (up to 1 cm thick) with our hands. If the mass is slightly damp, it is even good for the cutlets to keep their shape better.

We fry over medium heat, turn it over only when the bottom is well browned. If you rush and turn it over earlier, it will be difficult to keep the shape of the cabbage potato pancake (look at the photo, the potato pancake on the right was just turned over too early and part of it collapsed a little 😳).

Fry until pleasant golden brown on both sides and spread the cabbage pancakes on a paper towel so that it absorbs excess fat.

This, in fact, is all.

If you do not cook such potato pancakes during Lent, you can serve them with sour cream as an independent dish.

Well, if you want, you can use it as a side dish - these go well with any cereal or pasta. 😉

Step 1: prepare the ingredients.

Remove the top tough, dried and damaged leaves from a small head of cabbage. Then, using a knife, peel the carrots. We wash the vegetables under cold running water, dry them with paper kitchen towels, put them one by one on a cutting board, cut into medium pieces about 5 - 7 centimeters and send them to a dry and clean bowl of a food processor.


Grind vegetables at the highest speed to small pieces from 5 millimeters to 1 centimeter... Then we turn off the kitchen appliance, squeeze the cabbage and carrots with clean hands from excess juice and transfer them to a deep bowl. We also put on the kitchen table all the other ingredients that are needed to make potato pancakes.

Step 2: prepare the vegetable mass for potato pancakes.

Then drive two eggs without shell into a bowl of vegetable mass and mix thoroughly with a tablespoon. After that, sift 2.5 tablespoons of wheat flour through a sieve into the same container, add salt, black pepper to taste and re-mix all the components of the vegetable "dough" to a homogeneous consistency. The resulting mixture should be sticky and thick, set it aside and let it brew 10 minutes.

Step 3: fry the cabbage potato pancakes.

After a while, turn on the stove to the middle level and put a frying pan with 2 - 3 tablespoons of vegetable oil on it. When the fat is warmed up, spread the vegetable mass into it with a tablespoon at the rate of 1 spoon - 1 potato pan, in total no more than 5 pieces will fit in the pan, you should not put more potato pancakes during frying, they slightly increase in size.

Fry them until golden, almost brown on both sides, periodically turning from side to side for more even frying. Then we shift the finished potato pancakes onto a paper kitchen towel and let the paper absorb the excess fat. Fry the rest of the potato pancakes in the same way, periodically adding oil to the pan. Then we put them on a large flat dish and serve.

Step 4: serve the cabbage potato pancakes.

Cabbage Deruns lend themselves hot or at room temperature, while in both versions they are very tasty. Very often, before serving, they are sprinkled with finely chopped dill, parsley, cilantro or green onions. As a complement to this dish, you can offer a fresh vegetable salad, sour cream or homemade cream. Enjoy!

Bon Appetit!

Very often, sausage chopped on a fine grater, chopped onion or garlic squeezed through a garlic press are added to the vegetable mass.

You can use bread crumbs instead of flour.

You can grind vegetables in a blender or grind them through a meat grinder.

If desired, the set of spices can be supplemented with any other spices that are suitable for cooking vegetable dishes, for example, ground coriander, laurel leaves, white or allspice, French herbs.