Cabbage Pancake with Corn and Sour Cream
by Editorial Staff
An excellent recipe for cabbage and canned corn. The pleasant vegetable taste of cabbage pancake will certainly delight you – the pancake turns out to be very tender, juicy, with a pleasant aroma of fried cabbage.
Cook: 25 minutes
Servings: 1
Ingredients
- White cabbage – 100 g
- Canned corn – 1 tbsp
- Sour cream – 1 tbsp + 1-2 tablespoon. serving spoons
- Chicken egg – 1 pc.
- Wheat flour – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 1 tbsp
Directions
- We prepare products. Instead of canned corn, you can use fresh corn (kernels from the cob must be cut with a knife).
- Finely chop the cabbage. Combine cabbage, corn, and 1 tablespoon in a deep bowl. a spoonful of sour cream. Add the egg and add the flour. Salt and pepper to taste. Mix thoroughly.
- Grease the pan liberally with vegetable oil and put on heat. We spread the cabbage dough in the pan and distribute it evenly over the entire surface. Fry over medium heat for about 5 minutes, until the bottom of the pancake, is golden brown.
- Turn over and fry the cabbage pancake for about 5 minutes more. Then reduce the heat to low and cover the pan with a lid. Keep the cabbage pancake on fire for another 3 minutes and turn off the heating.
- An appetizing cabbage pancake with corn is ready. We serve it with sour cream.
Enjoy your meal!
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