Cabbage takes the spotlight: Reinventing the veggie pancake

Savoury pancakes are a great idea for lunch or dinner. Do you typically prepare them with potatoes? Potato pancakes are delicious both in their classic form and when enriched with additional ingredients. However, their flavour always depends on potatoes. It's worthwhile to use other vegetables for this simple dish as well.

Vegetable pancakes can taste different every time, depending on the ingredients you choose. The possibilities with vegetables are nearly limitless—carrots, spinach, sweet potatoes, leeks, or cabbage. Cabbage is not usually associated with pancakes, but anyone who has tried the iconic dish, fuczek, even once will likely change their mind. These pancakes traditionally use sauerkraut, but fresh cabbage can also be used.

Cabbage just needs to be finely chopped, blanched, and cooled to serve as a great base for pancakes. White cabbage is an excellent alternative to potatoes due to its mild taste and delicate texture. Additionally, it is rich in vitamin C, which boosts immunity, and it provides potassium, magnesium, and calcium. Cabbage is also a good source of fibre, which aids digestion and supports metabolism.

Ingredients:

                                          
• About 450 grams of cabbage
• 1 leek, white part only
• 1 carrot
• 2 cloves of garlic
• 3 eggs
• 5 tablespoons of flour
• Salt and pepper to taste
• Paprika, oregano to taste
• Vegetable oil for frying
• Yogurt for serving
• Chives for serving

Instructions:

                              
1. Finely chop the cabbage. Place it in a pot, add approximately 950 millilitres of water, and cook for 10 minutes. Then drain it in a colander. Squeeze out excess water and let it cool.
2. Peel and finely chop the leek.
3. Peel the carrot and grate it.
4. Combine the cabbage with the vegetables, and add the crushed garlic.
5. Add the eggs and flour, and mix thoroughly.
6. Season the pancake mixture to taste.
7. Fry the pancakes in hot oil.
8. Serve them with chives and yogurt.