Fritters from cabbage - a little joy

There are a lot of original colorful dishes in Russia, which are mentioned in the epics, and in tales and in reality, in taste and significance, are not inferior to the historical chronicles. Pancakes, pancakes, pancakes ... We will penetrate the historical and nutritional value, we will prepare pancakes from cabbage.

Pancakes as a dish have a long tradition, often mentioned in the annals. Until recently, they simply mean smaller pancakes, but in the 20th century they gave a special treatment, with characteristic features. These are small pancakes, always from liquid yeast dough with stuffing. Thanks to this, pancakes can be a second course, and a dessert, and act as a snack to the main course, because in fact it is a baked bread cake.

The second dish is good for pancakes with meat stuffing and stewed in tomato sauce, and for dessert, a great number of sweets: with jam, honey, berry filling, apple. Pancakes are a wand for children's holidays and friendly gatherings. Not one dish is not done so quickly and simply, with absolutely no cost in terms of material terms. A tasty something! After all, no one can stop in time, everyone strives to pull the fritters out of the cabbage, which is said, with heat from the heat, right from the pan. And to eat, and in general for future use. It's such a nice combination of pancake and pie. The dough is tender as a pancake, and the filling is like a pie. We can say that there are two pleasures in one, a modern variant of the marketing policy of the mistress who cooked pancakes.

Fritters from cabbage. The recipe to be cooked requires the following ingredients: 250 grams of wheat flour or rye flour, 250 grams of milk, 2 eggs, 1 baking of baker's yeast, 2 tablespoons of sugar. For pancakes, you need to prepare a liquid yeast dough. For this, boiled water is cooled to 35-40 ° C, in 100 grams of liquid we dissolve 2 tablespoons of sugar, add baker's yeast. With a fork, knead the briquette and mix until smooth consistency (thick sour cream) and leave in a warm place to activate the fermentation process. We sift the flour through a fine-mesh sieve into a bowl, while the product is enriched with oxygen, which in consequence will affect the splendor and airiness of our pancakes. Eggs with a pinch of salt whisk in a separate bowl with a mixer in the foam. We add warm milk. The entire liquid mass is poured into a flour with a thin stream, continuously stirring it. Add fermented yeast and knead the dough mixer at a low speed from the bowl wall so that lumps do not form. The result should be a dough with a consistency, like a thick sour cream. We put the dough in the heat, so that it is still thrown out, but not near the open fire, so as not to boil, stirring occasionally.

Meanwhile, we will prepare the filling. To make pancakes from cabbage turned juicy and tender, it is preferable to take a young early cabbage, its leaves contain more juice and they are softer. Cabbage is cleaned by removing the top sheets, rinsed under running water. Dry the head, dampening with a napkin, or just give some time to water the glass. In the same way, you can prepare and pancakes from cauliflower, if suddenly the white-headed was not at hand. A knife with a sharp thin blade shreds cabbage thin strips. We spread it into a deep bowl, sprinkle salt and mnem hands, so that the leaves are allowed to juice. We give some time to brew. To cook pancakes from cabbage, mix the cabbage mass with the dough. In a frying pan with a diameter of 20-25 cm, with thick walls (preferably cast iron), pour a teaspoon of vegetable oil. Heat the dishes over medium heat and pour the dough, at the rate of 2-3 tablespoons per piece. We bake 2-3 pancakes at the same time until golden brown, 3 minutes on each side. We spread it with a slide. You can serve hot, you can chilled. For lovers of a hearty meal on the table to the fritters served sour cream.