Beyond potatoes: The versatile allure of cabbage pancakes

Savoury pancakes make a fantastic option for lunch or dinner. Do you typically prepare them with potatoes? They are delightful both in the traditional version and with added ingredients. Nonetheless, their flavour always depends on potatoes. It's worth trying other vegetables in this simple dish as well.

Vegetable pancakes are a dish that can taste different every time. It all depends on the ingredients you choose. And when it comes to vegetables, the possibilities are almost limitless—carrots, spinach, sweet potatoes, leeks, or cabbage. The latter is not usually associated with pancakes. However, anyone who has tried the iconic dish, fuczek, even once will certainly change their mind. These pancakes use sauerkraut, but fresh cabbage can also be used.

Cabbage simply needs to be finely chopped, blanched, and cooled. In this way, we have an excellent base for pancakes. White cabbage is a fantastic alternative to potatoes because of its mild taste and delicate texture. Moreover, it is rich in vitamin C, which boosts immunity, along with potassium, magnesium, and calcium. Cabbage is also a good source of fibre, which aids digestion and supports metabolism.

Ingredients:

• About 450 grams cabbage
• 1 leek, white part,
• 1 carrot,
• 2 cloves garlic,
• 3 eggs,
• 5 tablespoons flour,
• salt and pepper to taste,
• paprika, oregano to taste,
• vegetable oil for frying,
• yoghurt for serving,
• chives for serving.

Instructions:

1. Finely chop the cabbage. Place in a pot, add 1 litre 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 cabbage with vegetables, add crushed garlic.
5. Then add eggs and flour, and mix thoroughly.
6. Season the mixture for pancakes to taste.
7. Fry the pancakes in hot oil.
8. Serve them with chives and yoghurt.