Plain Cabbage (Pan)Cakes

Easy vegetable cakes, great hot, with sour cream. Some add chopped scallion and curry, but this Russian version – with dill and garlic. Plain and simple.

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Yield: 4 servings (5 putties each)

5 cups cabbage, chopped
3 eggs
3 tbsp. all-purpose flour
salt
4-5 sprigs dill (optional)
1 garlic clove (optional)

Bring to boil 2 quart of water, add 1/2 tsp. salt, chopped cabbage and cook in medium heat about 25-30 minutes until cabbage became soft. Drain ant let cool couple minutes.

Add eggs, salt, chopped dill and garlic, flour and mix well. If cabbage chop rough, use hand blender to blend cabbage in smaller pieces.

Heat a sprayed griddle or frying pan over medium high heat. Pour one heaping tablespoon of meat batter for each cake. Cook until pancakes are golden brown on both sides; serve hot.

1 serving  is about 75 calories

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