Cabbage Pancakes on Kefir, with Boiled Eggs
by Editorial Staff
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
- 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.
- 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.
- We clean the egg from the shell and cut it into small cubes.
- 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.
- Transfer chopped cabbage to a deep bowl.
- Add the sliced egg.
- Pour in kefir. Add salt and ground pepper.
- Pour in flour.
- Mix thoroughly.
- Heat vegetable oil in a frying pan. We spread the cabbage mass in a pan for 2-3 tbsp, forming small pancakes.
- 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.
- 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!
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