Cabbage pancakes on water

Our cabbage pancakes are made from raw cabbage - first of all we chop the cabbage. We cut it into any pieces.

We crush the cabbage in a blender or run it through a meat grinder.

Add eggs, pepper and salt to the chopped cabbage. We again pass the resulting mixture through a meat grinder or bring it until smooth in a blender.

Pour half the amount of water into the cabbage mixture. Using a hand whisk, mix everything well. Add flour. Knead a homogeneous dough. Dilute it with the second half of water. The pancake mixture is ready. We leave it on the table for 15 minutes so that the gluten in the flour is released and the pancakes do not tear during baking.

To prepare pancakes, use a non-stick frying pan. Lubricate it with a thin layer of vegetable oil before each portion of dough. We use a silicone brush for this. Pour a full ladle of dough into a well-heated frying pan. Rotate the pan so that the pancake mixture spreads evenly over the entire surface. Cover the pan with a lid.

Fry the cabbage pancake in a frying pan for two minutes and turn it over to the other side. Cover the pan with a lid again. Bake the product for another minute and remove from the stove. We do the same with the remaining dough. Place the hot pancakes in a stack and cover to keep them warm.

Serve the finished pancakes warm to the table. As an ideal addition, we use sour cream or sour cream-garlic sauce with herbs. If desired, wrap any filling you like in pancakes.
Enjoy your meal!