Discover delicious cabbage pancakes: A fresh twist on tradition

Savory pancakes are a great option for lunch or dinner. Do you usually prepare them with potatoes? They're delicious both in the classic version and when enriched with additional ingredients. However, their flavor always hinges on potatoes, so it's worth experimenting with other vegetables for this simple dish.

Vegetable pancakes are a dish that can taste different every time, depending on the ingredients you choose. When it comes to vegetables, the possibilities are almost limitless—think carrots, spinach, sweet potatoes, leeks, or cabbage. Cabbage is not usually associated with pancakes. But anyone who has had the iconic dish, fuczek, even once will likely change their mind. These pancakes traditionally use sauerkraut, but fresh cabbage can also be a wonderful option.

Cabbage simply needs to be finely chopped, blanched, and cooled to create a great base for pancakes. White cabbage is a fantastic alternative to potatoes due to its mild taste and delicate texture. Moreover, it contains a lot of vitamin C, which boosts immunity and provides potassium, magnesium, and calcium. Cabbage is also a good source of fiber, which aids digestion and supports metabolism.

Ingredients:

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

Instructions:

                              
1. Finely chop the cabbage. Place in a pot, add 4 cups of water, and cook for 10 minutes. Then drain 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 crushed garlic.
5. Add the eggs and flour, and mix thoroughly.
6. Season the mixture to taste.
7. Fry the pancakes in hot oil.
8. Serve them with chives and yogurt.