Pancakes are a dish of Russian cuisine. They differ in the variety of their presentation. Pancakes are made with different fillings, sweet, meat and vegetable. Cabbage filling is one of the most popular, it can be supplemented with boiled eggs, chicken fillets, mushrooms, carrots, onions, herbs, etc.
Making pancakes with cabbage is not difficult. This dish is perfect for a light dinner. You can take pancakes with you to work, you can give children to school. Pancakes with cabbage will be appropriate for breakfast and lunch. Diversify your home menu with a healthy and tasty meal from the available products.
The first recipe. Pancakes with fresh cabbage
Pancakes preparation time is 50-60 minutes.
It is required to dilute the pancake dough and cook minced cabbage.
- 250 g wheat flour
- 1, 5 glasses of milk or water,
- 1-2 eggs
- half a tablespoon of granulated sugar,
- half a teaspoon of salt
- baking soda and citric acid (table vinegar) for extinguishing soda,
- vegetable oil for frying pancakes.
All foods should be at room temperature.
- Mix eggs in a bowl with milk (water), add salt and sugar.
- Pour in the sifted flour and stir with a whisk until smooth without lumps.
- Quench the soda with acid and add to the dough. Slaked soda can be replaced with baking powder, ½ tsp. Stir.
- The pancake dough should have the consistency of thick sour cream.
If the dough is thin, then add flour. If - thick, then dilute with milk or water.
Let the dough stand for 10-15 minutes and bake thin pancakes in a frying pan.
Pancakes can be prepared in advance and used as a ready-made semi-finished product for this dish.
Ready-made pancakes can be stored in the refrigerator for 2-3 days.
Pancake dough can be prepared with milk, kefir, whey, water. You can make pancake dough with yeast or homemade sourdough.
- 500-600 g of cabbage,
- 2 hard boiled eggs
- 1 medium onion
- incomplete teaspoon of salt, pepper to taste.
- 50 g butter or 2-3 tbsp. tablespoons of vegetable oil for frying cabbage.
- Cabbage is cut or chopped, if it is bitter, then doused with boiling water or poured, kept for 1-2 minutes and thrown into a colander to drain excess water.
- Cut the onion and add it to the cabbage. Onions can be replaced with a green feather.
- Spread the cabbage in a frying pan and lightly fry until golden brown over medium heat until tender.
- The finished cabbage is mixed with chopped eggs. Salt and pepper are added to taste.
The output of the finished minced meat is about 500 g.
On each pancake, spread the minced cabbage and roll the pancake into a tube or envelope. Then fried in a pan with the addition of butter.
Served with sour cream.
If eggs are excluded from the ingredients of the recipe, and butter is replaced with vegetable oil, then this dish is suitable for eating on fasting days.
The second recipe. Pancakes with sauerkraut
We bake pancakes according to the first recipe.
- 500 g sauerkraut,
- 1 onion head
- 1 incomplete spoonful of sugar
- 1 teaspoon salt
- 40 g butter or vegetable.
- Sauerkraut is squeezed out of the brine, if it is sour, then it is washed several times in water, allowed to drain off excess moisture, chopped.
- Cabbage is stewed with butter until cooked.
- Separately fry onions and mix with ready-made cabbage, add sugar.
Minced meat output - about 500 g.
The third recipe. Pancakes with broccoli, mushrooms and cheese
We prepare the dough according to the first recipe. We fry pancakes.
For minced meat, not only fresh or sauerkraut white cabbage is suitable, but also Peking cabbage, cauliflower, broccoli, red cabbage, kohlrabi cabbage.
- 300 g broccoli cabbage,
- 200 g of fresh champignons or 50 g of dried forest mushrooms, which are poured with cold water for 30 minutes before frying,
- 2 small onions
- 100-150 g of cheese
- 1-2 tbsp vegetable oil,
- salt, pepper, green onion feathers, herbs to taste.
- Cut cabbage, mushrooms and onions into small pieces.
- Pour vegetable oil into a frying pan and fry cabbage, onions, mushrooms over medium heat for 10-12 minutes.
- Add salt, pepper, herbs and cheese cut into small pieces to the finished, slightly chilled filling. We mix.
In the center of each pancake, put a full tablespoon of the finished minced meat, fold the pancake into a bag and tie it with an onion feather.
You can arrange the pancakes in the form of an envelope or tube and fry in a pan until golden brown.
When cooking in minced meat, in addition to the main ingredient - cabbage, you can add carrots, bell peppers, pumpkin, beans, apple, parsley, dill. The "pantry leftovers" in the refrigerator are also suitable as ingredients. For example, sausages, sausage, ham, cooked pork, beef, chicken. This is not a complete list of foods you can put on a delicious kale pancake. On the other hand, it is a great economy - a way to "get rid" of them and not let go. An important condition for the preparation of pancakes with cabbage is the observance of the proportion of products: there should be more cabbage in the filling than other ingredients.
If you are pressed for time, you can apply a quick recipe by combining pancake dough and cabbage together.
The fourth recipe. Pancakes with Chinese cabbage
This simple recipe can be prepared quickly. These pancakes will be a good breakfast for children and adults.
Cooking time 20 minutes.
- 1 glass of water or milk
- 1 glass of wheat flour
- 2 cups shredded Chinese cabbage
- 1 large egg
- 2 onions, thinly sliced
- salt ¾ tsp, pepper ¼ tsp or add them to taste,
- 1 tbsp chopped green onions, parsley,
- sour cream or soy sauce for serving the dish.
- Pour water or milk into a deep bowl. Add egg, salt, pepper and whisk.
- Sift flour and add to a bowl. Mix with a whisk or mixer until smooth.
- Pour chopped cabbage into the resulting dough. Stir evenly.
- Bake in a well-heated non-stick or cast iron skillet with oil over medium heat for 2-3 minutes on each side until golden brown.
Serve with sour cream, green onions, parsley or soy sauce.
The fifth recipe. Pancakes with cabbage and chicken breast
Prepare pancakes according to the first recipe.
- 300 g cabbage
- 1 medium carrot
- 1 medium onion
- 300 g chicken breast fillet,
- 3-4 tablespoons of vegetable oil,
- salt and pepper to taste.
- Cut the skinless chicken breast into thin strips and fry in a pan with oil for 10 minutes over medium heat.
- Chop the cabbage, grate the carrots, chop the onion thinly.
- Add vegetables to the pan to the chicken breast and simmer until tender for 10-12 minutes. Add salt and pepper at the end of frying.
Fill the pancakes with minced meat and fry them until golden brown on both sides.
Serve with sour cream.
Sixth recipe. Pancakes with cabbage with spicy sauce
This recipe is for spicy food lovers. The products that make up the recipe are ordinary, but cabbage goes well not only with the usual sour cream, butter, but also a spicy sauce. This dish is close to Japanese cuisine when served with the original sriracha sauce.
- 2 large eggs
- ½ glass of water
- 1 glass of wheat flour
- 1, 5 tablespoons soy sauce
- 1 tbsp vegetable oil in the dough,
- ¼ part of a medium-sized head of cabbage (about 500 g),
- 1 carrot,
- 5 pieces of green onion feathers,
- 3-4 tablespoons frying oils.
- ¼ glasses of mayonnaise,
- 2 tbsp sriracha sauce or replace with garlic or chili sauce,
- 1 tsp sesame seeds
- 2-3 green onion feathers.
Step by step:
Step 1. Finely chop the cabbage, peel the carrots and grate on a coarse grater. Chop green onions.
Step 2. In a deep bowl, beat eggs, soy sauce, 1 tablespoon of vegetable oil. Add sifted flour, mix again to make a dough similar in consistency to sour cream and without lumps.
Step 3. Add cabbage, carrots, onions to the dough and mix. Vegetables should be evenly covered with dough.
Step 4. Pour cooking oil into a frying pan and heat it well. Fry pancakes over medium heat. Use the lid when frying pancakes. This will help the kale soften when cooking if the kale is rough. Cook the pancakes until golden brown.
Step 5. In a small bowl, combine mayonnaise and sauce. Decorate the cabbage pancakes with strips of sauce, sprinkle with sesame seeds and chopped onions.
