Cabbage pancakes recipe with photos step by step dietary

Recipe 1: sauerkraut pancakes (step-by-step photos)

Perhaps every housewife has cooked or at least has an idea of what potato pancakes are. We will prepare something similar from sauerkraut. The dish is very simple but tasty, especially with sour cream or cracklings. Prepares quickly. There are few costs and not many calories.

Sauerkraut 200 grams. Onion 1 pc. Flour 0.5 cups. Egg 1 pc. Sugar 0.5 teaspoon. Salt to taste Pinch of soda Sunflower oil 30 ml

Pre-soak the sauerkraut for 2-3 hours in cold water. Pass through a meat grinder or chop very finely.

Cut the onion into small cubes. Fry in a frying pan until golden brown.

Place cabbage, egg, fried onion, sugar, and salt in a bowl.

Put a pinch of soda in the flour and pour it into the cabbage.

Mix everything thoroughly.

Fry in a well-heated frying pan, like regular pancakes.

This is how you get sauerkraut pancakes.

Recipe 2: pancakes with sauerkraut on kefir

The taste of pancakes with sauerkraut is very unusual, surprising, with a slight sourness and crunch.

sauerkraut - 400-500 g;
flour - 2.5-3 cups;
salt - to taste;
dry yeast - 1 teaspoon;
water - 1 glass;
onion - 1 pc.;
vegetable oil - as much as needed;
kefir - 1 glass;
granulated sugar - half a teaspoon

First, we prepare the most common yeast dough for pancakes. I made the dough with kefir, but in order to save money, I diluted the kefir by half with water. A glass of warm water, a glass of kefir. Add salt, sugar (less than a teaspoon - for better “work” of the yeast).

Add dry yeast.

Sift the flour, knead the dough. The dough should be quite thick, a little thicker than for regular pancakes. After adding juicy sauerkraut, the dough will take on the required consistency.

While the yeast dough is rising, finely chop the cabbage and a small head of onion.

When I salt cabbage, I cut it into fairly long and large strips, so for filling pies or pancakes, the sauerkraut needs to be finely chopped again.

When the yeast dough is ready, add the onion and cabbage, mix and begin baking the pancakes in vegetable oil.

Bake until golden brown over moderate heat in a small amount of butter.

The result is fluffy pancakes with an unusual taste and a crispy cabbage filling.

Recipe 3, step by step: sauerkraut pancakes

If you don’t know what to cook with sauerkraut, you should definitely try the very unusual and tasty pancakes made from it. These pancakes are a great way out for those who have to come up with a quick dinner out of literally nothing. Sauerkraut, prepared for future use, is often left in the refrigerator when it is already tired of its usual form. If you use some trick, mix it with egg, flour, sugar and prepare pancakes, you will get a very tasty and, most importantly, a completely new dish!

Sauerkraut – 0.5 kg
Flour – 1.5 tbsp.
Sugar – 1 tbsp.
Egg – 1 pc.
Soda – 1 tsp.
Vegetable oil for frying

Squeeze the pickled white cabbage from the juice and cut it a little smaller with a knife.

Mix flour and soda, add to cabbage.

Beat the egg and mix with the remaining ingredients, mix with your hands.

Form cutlets with wet hands or simply use a large spoon to place a portion of the “dough” onto a hot frying pan with oil. Fry over medium heat on one side for about 7 minutes, turn over and fry on the other side until cooked. The pancakes should be browned and crispy. It is best to lightly press the cabbage mass with a spatula so that the pancakes turn out flat and are better baked inside. The result is very tasty pancakes, reminiscent of sweet pies with sourness. Place finished pancakes on a plate lined with paper towels to remove excess fat. Serve hot.

Bon appetit!

Secrets of making pancakes

Every housewife wants to achieve certain characteristics: fluffiness, crispiness, tenderness or aroma. To do this, there are some secrets from experienced housewives, which will be described below:

To prepare fluffy cabbage pancakes, sift the flour and achieve the correct consistency of the dough (it should not be thicker than homemade sour cream). You can add oatmeal.
The dough should rest a little: from ten to twenty minutes.
If you are making sweet cabbage pancakes, add vanillin (not vanilla sugar), this will add a distinct flavor.
Place the dough only on a hot frying pan and make sure that the thickness of each flatbread is not too thick (otherwise the juicy cabbage pancakes inside will not be cooked enough).
Use natural raising agents in the form of baking soda.
For a salty dish, avoid using vanilla sugar, but classic vanillin can be a tasty addition.
If the cabbage turns out to be large, it needs to be made smaller, otherwise the dough will fall apart in the pan.

Recipe 4: how to make pancakes from sauerkraut

sauerkraut – 200 gr
wheat flour - 100 gr
onion - 1 piece
egg - 2 pcs
soda - 0.5 tsp.
vegetable oil for frying

Recipe 5: lean sauerkraut pancakes (with photo)

Vegetable pancakes are deservedly popular. After all, such a dish is not difficult to prepare and quite quickly. I suggest making lean cabbage pancakes, or, to be more precise, sauerkraut pancakes.

sauerkraut - 200 g
brine - 1/2 cup
water - 1/2 cup
flour - 1 cup
soda - 1/2 tsp
vegetable oil for frying

To benefit the matter, I took wheat flour and whole grain flour in a ratio of 50x50, that is, 1/2 cup each. First, mix flour and soda.

Add brine. The soda immediately reacts with the brine - the dough becomes airy and porous.

Now add water. The original recipe calls for a glass of brine, but I think the pancakes will be too salty and harsh in taste. Therefore, I dilute the brine with water in a 1:1 ratio.

Squeeze the sauerkraut a little first so as not to overdo it with brine. Mix cabbage with dough.

Heat a frying pan with vegetable oil and spoon out the cabbage mixture in the shape of a round cake. Fry on both sides for a total of about 5 minutes. I turn the pancakes several times during cooking to help them heat more evenly.

Place the finished cabbage pancakes on a paper towel. I always prefer to do this to remove excess fat.

It is quite logical to sprinkle sauerkraut pancakes with green onions. And it’s better to eat, oddly enough, with sour cream. Delicious! Try it for your health!

Video: cabbage soup recipe

Cabbage - what could be more familiar to our people than this vegetable? White cabbage, cauliflower, Peking cabbage and other varieties of cabbage can always be found on the shelves of our stores even in winter, and even more so in summer. Markets and supermarkets are full of various heads of cabbage of all sorts and sizes. And, of course, we all know how many delicious things can be prepared from cabbage purchased or grown in your own garden. Some people pickle it, others ferment it. Many people bake cabbage pies from fresh cabbage heads, and many eat fresh cabbage leaves on both cheeks just like that.

Cabbage pancakes are also called cabbage pancakes. These pancakes are lean and are great for those who are fasting and during this time eat only permitted foods. In this way, even children and pregnant women in families of fasting people will be able to receive the maximum possible vitamins and microelements that they need.

In addition, these delicious pancakes are a dietary dish and are widely recommended by many nutritionists for those who seek to reduce or normalize their weight, as well as for those who simply strive to eat only healthy natural foods, avoiding excessive amounts of salt and sugar. Cabbage pancakes are suitable for dietary nutrition for another reason that their calorie content is quite low.

What types and varieties of cabbage can you make cabbage pancakes from:

White cabbage. Finely chopped fresh leaves of this cabbage variety are suitable.
Kohlrabi cabbage. It is distinguished by its usefulness and unusual appearance for the cabbage family. The edible stem is the one that more closely resembles a beet or turnip. It is useful for eating due to the content of a large amount of vitamins such as A, K, C, as well as microelements: potassium, sodium, calcium and magnesium. All those vitamins that are beneficial to every organism, especially a growing one.
Beijing. You can also bake pancakes from Chinese cabbage.

In addition, pancakes can be made not only from fresh cabbage, but even from sauerkraut. They have their own special, incomparable taste, which you will never confuse with another. The classic recipe can be improved the way you want, but it’s worth knowing and remembering what ingredients are required to cook cabbage pancakes.

Recipe 6: Potato pancakes with sauerkraut

This is an unusual, but very tasty variety of potato pancakes. Try making these pancakes by adding chopped sauerkraut and marjoram. It turns out to be an interesting taste and a very satisfying dish. You can serve them with traditional sour cream or any homemade sauce of your choice.

400 g sauerkraut, squeezed from juice,
800 g peeled potatoes,
1 large onion,
3 chicken eggs,
2 heaped tablespoons of flour,
salt to taste,
1 teaspoon marjoram,
pepper to taste,
frying oil,

Additionally:

fresh tomato or cherry tomatoes,
green onions for sprinkling.

Squeeze the cabbage well and chop it very finely.

Grate the potatoes on a small-mesh grater.

Let it drain in a sieve or colander.

Peel the onion and cut into small cubes

Place the main ingredients together in a deep bowl: potatoes, sauerkraut, onions. Add eggs and flour. Let's salt and pepper the dough for future potato pancakes. Add dry marjoram and mix everything until smooth.

The dough for potato pancakes is ready.

Now heat the frying pan with vegetable oil. We will spoon out the dough, forming neat cakes. Fry on each side until nicely golden.

Place the finished pancakes on a paper towel to absorb excess fat; we don’t need it.

Serve with sour cream, sprinkled with chopped green onions. Chopped fresh tomatoes will also come in handy. Bon appetit!

Yeast cabbage pancakes

Yeast cabbage pancakes are somewhat reminiscent of regular pancakes, but they turn out to be more satisfying and healthy.

Cabbage – 700 g.
Flour – 700 g.
Water – 500 ml.
Onion – 1 pc.
Vegetable oil – 2 tbsp.
Sugar – 2 tsp.
Dry yeast – 2 tsp.
Salt – 1 tsp.
Pepper and herbs to taste.

Dilute the yeast with water in a deep bowl. add sugar, flour passed through a sieve, salt. Mix everything, knead the lumps well. The dough should be thick and homogeneous. Leave in a warm place for an hour.
Peel the onion and chop finely. Shred the cabbage. Mix vegetables, add salt and pepper, some chopped herbs. Simmer over low heat for 10-15 minutes. Cool the filling completely.
Mix the filling and yeast dough. Make neat pancakes.
Heat the frying pan. Fry the pancakes over medium heat for 5-7 minutes on each side. The dough should not burn.

Yeast cabbage pancakes can be served as a separate dish or as a second dish for lunch. Suitable as an addition to soups or meat dishes.