Cabbage Flatbread with Canned Corn (in a Pan)
by Editorial Staff
A juicy and tasty pan-fried white cabbage and canned corn flatbread is a great breakfast or snack from the available ingredients. This tortilla tastes like cabbage pancakes. But in this case, one large pancake instead of many small ones, which greatly simplifies cooking and saves energy.
Cook: 20 minutes
Servings: 1
Ingredients
- White cabbage – 150 g
- Canned corn – 1 tablespoon heaping spoon (40 g)
- Egg – 1 pc.
- Wheat flour – 40 g
- Sour cream or mayonnaise – 1 tbsp (25 g)
- Vegetable oil (for greasing the frying pan) – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
For the filling (optional):
- Sour cream – 1 tbsp
- Green onions – 5 g
Directions
- Prepare ingredients according to the list. My cabbage is young. If you have ripe cabbage, then simmer it for 15 minutes over low heat before mixing all the ingredients.
- Cut the cabbage into thin strips about 3-5 cm long, removing the stalk.
- Place the cabbage in a bowl. Add egg, canned corn, and some ground black pepper. Mix well.
- Add wheat flour, sour cream (or mayonnaise), and salt to your taste. Mix thoroughly again.
- Preheat a 24 cm (or larger) nonstick skillet over medium heat and brush with a thin layer of vegetable oil. Put the prepared cabbage mass into the pan and distribute evenly. Reduce heat to low and fry the resulting cabbage cake for 5-6 minutes on one side.
- Then turn the cake over. For easy flipping, use two wide spatulas, or cover the pan with a plate and flip the flatbread onto a plate first and then gently return it to the pan, unseated side down. Fry the cabbage cake for another 5 minutes on the other side.
- Turn the cabbage cake over again and, reducing heat to low, simmer for another 3 minutes under the lid.
- The cabbage cake with canned corn is ready. I like to serve this cabbage cake with sour cream, garnished with a pinch of finely chopped green onions. Try it!
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