Now is the season for fresh vegetables, so it's time to include them in your diet. After enjoying the vegetable salads, let's move on to baking delicious pancakes. Cabbage pancakes with semolina and curdled milk are a healthy recipe for the whole family.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In our usual understanding, pancakes should be sweet with the addition of pieces of apples, apricots, cherries and other fruits and berries. However, pancakes with vegetable filling are no less tasty. For example, in the spring-summer season, when young cabbage ripens, housewives prepare pancakes from it. This vegetable gives the ready-made dish a delicate spring aroma and original taste.
This dish is prepared easily and any inexperienced chef can handle it. The important thing is that the ingredients are available, and cooking does not take much time, at the same time, the food is tender, airy, with a crispy crust. This is a great idea for a family dinner or breakfast. By the way, you can cook pancakes not only from young heads of cabbage, you can buy cabbage at any time of the year. It should only be borne in mind that old winter varieties are not as juicy as young fruits. Therefore, having chopped the cabbage, you need to salt it, press it down with your hands and leave it to let the juice out.
The second main ingredient is yogurt, but it can be replaced with no less success with another healthy fermented milk drink, like kefir, fermented baked milk or sour milk. These products will make the dough especially soft, tender and tasty.
- Caloric content per 100 g - 131 kcal.
- Servings Per Container - 15
- Cooking time - 40 minutes
Ingredients:
- Young white cabbage - 1/4 head of cabbage
- Vegetable oil - 2 tablespoons
- Sour milk - 200 ml
- Semolina - 50 g
- Sugar - 1 tsp
- Eggs - 1 pc.
- Salt - 1 tsp topless or to taste
A step-by-step recipe for making cabbage pancakes with yogurt and semolina:
1. Wash the white cabbage and pat dry with a paper towel. Chop finely afterwards. If the vegetable is old, sprinkle it with salt, press down with your hands and leave for 5 minutes to let the juice flow. So the pancakes will be juicier.
2. Transfer the cabbage to a deep bowl for kneading the dough, add the semolina, add salt and sugar.
3. Pour in yogurt at room temperature.
4. Add egg and vegetable oil.
5. Mix the ingredients well to distribute the food evenly and leave the dough for 15-20 minutes to swell the semolina. It will increase in volume and be saturated with moisture. If you start frying pancakes right away, then in the finished dish the cereal will squeak on your teeth.
6. Place the skillet on the stove top. With a silicone brush, brush the bottom with a thin layer of oil. Since the oil is added to the dough, you do not need to pour a lot of it into the pan. It is enough just to lubricate it with a brush. Take a portion of the dough with a tablespoon and put it in the pan. Turn on medium heat and fry the pancakes for about 2 minutes until golden brown.
7. When golden brown appears on the edges of the pancakes, turn them over, press down with a spatula and fry for another 1 minute. Put the finished pancakes on a paper towel so that it absorbs all the fat. Then serve them hot with any salty sauces.
See also the video recipe on how to cook cabbage patties.
