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Cabbage-pumpkin pancakes

Category: Bakery products

Ingredients:

200 gr cabbage
150 gr pumpkin
1 onion (cut into very small cubes)
1 table. a spoonful of sour cream
1 egg
1 table. a spoonful of dry parsley
salt, pepper to taste
herbs-condiments: curry, provencal herbs (optional)
175 grams of flour + a level teaspoon of baking powder
125g bacon (optional)

Cooking method

  • Boil cabbage and pumpkin until soft in an open saucepan, or even better steamed. Throw in a colander, cool slightly and puree with a blender. Add the rest of the ingredients, mix thoroughly. The dough is thick, it does not drain from the spoon, you have to help with your finger.
  • Cut the bacon (preferably without lard) into small cubes, roll in flour, add to the dough last. Fry in heated vegetable oil over medium heat until the desired degree of browning. Serve with sour cream, grated with cottage cheese and herbs, or just with sour cream. The husband ate without sour cream, said he did not want to spoil the taste of the pancakes. : D

The dish is designed for

11 pieces.
They cooked borscht or cabbage soup and left a piece of cabbage "neither here nor there." Well, don't throw it away! ;) We make pancakes. Since pumpkin is my last hobby, I made it with pumpkin, but pure cabbage pancakes are also very tasty! : nyam:

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