Cabbage Pancakes on Kefir, with Boiled Eggs

A tasty dish made from the most affordable products – juicy pancakes made from cabbage and boiled eggs. Such cabbage pancakes on kefir are very tender, and boiled eggs add satiety to them. A nutritious breakfast, a simple snack – these vegetable pancakes will always come in handy!

Servings: 2

Cook: 30 mins

Ingredients

• White cabbage – 250 g
• Egg – 1 pc.
• Wheat flour – 3 tbsp (45 g)
• Kefir 2.5% – 4-5 tbsp (75 ml)
• Salt to taste
• Ground black pepper – to taste
• Vegetable oil (for frying) – 4-5 tbsp (40 ml)

Directions

1. We prepare products according to the list. If desired, white cabbage can be replaced with Peking or Savoy cabbage, and kefir with sour cream or even mayonnaise.

   

2. Boil a hard-boiled egg. To do this, place the egg in a saucepan, fill it with water, add a pinch of salt and set it on medium heat. Cook the egg for about 8 minutes after boiling the water. Then cool by placing the egg in cold water.

   

3. We clean the egg from the shell and cut it into small cubes.
4. We wash the cabbage and chop it as thinly as possible or rub it on a coarse grater. Optionally, the cabbage can be grated for Korean carrots.
5. Transfer chopped cabbage to a deep bowl.
6. Add the sliced ​​egg.
7. Pour in kefir. Add salt and ground pepper.
8. Pour in flour.
9. Mix thoroughly.
10. Heat vegetable oil in a frying pan. We spread the cabbage mass in a pan for 2-3 tbsp, forming small pancakes.
11. Fry the pancakes over low heat for about 2.5-3 minutes on each side, until golden brown. If desired, the fried pancakes can be laid out on a paper napkin. to absorb excess oil.
12. Juicy pancakes from cabbage and boiled eggs are ready. We serve them to the table, adding sour cream, ketchup or any other sauce to our taste if desired.

    

Bon Appetit!