Fritters from sauerkraut well-fed husband. cabbage pancakes

You can cook ruddy and crispy cabbage pancakes in many ways and from any type of cabbage. The usual white and colored, Beijing and broccoli will go into business. Juicy and tender, with cheese and semolina, with cottage cheese and even chicken, pancakes can be fried using fresh or sauerkraut as a basis.

What are cabbage pancakes good for

The benefits of cabbage are known, and pancakes from it will only benefit the body.

Cabbage and its dishes contain a lot of fiber and easily digestible protein.
The taste and aroma of fried vegetables will appeal even to children who do not always like vegetables.
The time to prepare the treat will be at least half an hour. The main thing is to chop the cabbage and wash the baking sheets and the pan after cooking.
A pancake sauce based on yogurt (rich in probiotics) and any sugar substitute can be offered to people avoiding light carbohydrates.

Secrets of delicious cabbage pancakes

Rinse sauerkraut with cold water before chopping into dough. This will remove excess salt and acid from the finished dish.
Adding garlic and onions will spice up the pancakes. Black and red pepper go well with cabbage.
TO ready meal you can cook sour cream sauces with salt and garlic.
A good sweet seasoning for cabbage pancakes in milk is yogurt with berries or oranges.
As additional ingredients, you can choose not only cheese. It will turn out delicious if, along with cheese, add mashed boiled sausage to the dough for pancakes.
You can cook a new treat with cottage cheese.
So beautiful autumn vegetables like zucchini, pumpkin and eggplant, you can mix it with cabbage and make brand new pancakes. The rules for cooking and frying do not change.

Sauerkraut pancakes on kefir

Made from sauerkraut pancakes on kefir have original taste slightly sour and appetizingly crispy.

Ingredients:

sauerkraut - 500 gr.;
3 cups flour;
dry yeast - half a bag;
small head of onion;
1 glass of fatty kefir;
sugar - 0.5 tsp.

Cooking:

Prepare first yeast dough:
- mix a glass of kefir with the same amount of water;
- to improve the work of yeast put in the dough granulated sugar and salt;
- Pour dry yeast into kefir and, sifting flour into the mixture, knead a thick dough.
Leave the dough to rise in a warm place.
Finely chop the sauerkraut and onion.
Put the cabbage, onion into the dough that has come up and mix well.
Bake pancakes in a small amount of vegetable oil until golden brown and crispy. These pancakes are good served with sour cream or cracklings.

Important - fry cabbage pancakes in a frying pan with a thin bottom. The usual thick-walled dishes are not suitable.

Cabbage pancakes with cheese in the oven

They turn out very tasty and can perfectly replace a full dinner. The dish is prepared quickly and desired products a good hostess is always at hand.

To prepare vitamin fritters from fresh cabbage you will need:

white cabbage - 350 gr.;
any hard cheese - 150 gr.;
one egg;
sour cream - 3 tbsp. spoon;
baking powder - 0.3 tsp;
flour - 4 tbsp. spoons;
green onions;
salt and pepper;
vegetable oil - for frying.

How to cook pancakes:

Chop fresh cabbage and boil until softened. The water needs to be salted.
Mix the egg with sliced green onions and grated cheese. Mix everything well.
Add boiled chopped cabbage to the mixture, add flour, put sour cream and baking powder.
Line a baking sheet with parchment paper and spoon out the small pancakes. Flatten each with the same spoon.
Place the baking sheet in the oven and bake at 180 degrees until golden brown.

To enhance the taste, you can additionally sprinkle the pancakes with cheese before sending them to the oven.

Less fat is required for cooking in the oven, and the treat turns out to be dietary. And to remove the pancakes from the paper without damaging them, just cover the baking sheet for a few minutes with a napkin.

Important - pancakes are prepared according to this recipe only with a very small amount of vegetable oil.

Cabbage pancakes with semolina in a slow cooker

In the recipe, flour is replaced by semolina. We will fry pancakes in a slow cooker.

Ingredients:

milk - 1 glass;
half a fork of white cabbage;
egg;
semolina - 5 tablespoons;
salt and spices are added to taste.

Cooking:

For pancakes, you need to chop the cabbage as finely as possible.
Pour the cabbage with a glass of milk, salt and stew over low heat.
Add semolina to the softened cabbage, mix well and hold the pan on the fire until the cereal is completely swollen.
After about a quarter of an hour, when the cereal is swollen and the cabbage has cooled slightly, beat in an egg and sprinkle with seasonings.
For splendor, you can enter into ready dough beaten egg whites.
Fry the pancakes in a preheated multicooker bowl (with the lid closed) until cooked. Before serving, they can be poured with sour cream.

Important - ready-made pancakes are always laid out on a napkin first. So excess fat is absorbed, and the dish turns out to be dietary.

Raw cabbage fritters with milk

It takes only half an hour to prepare, and you have a diet treat ready.

You will need:

half a kilo of cabbage;
two eggs;
six tablespoons of flour;
three tablespoons of milk (fat content 3.2%);
for frying - 2 tablespoons of vegetable oil.

Cooking:

Cut fresh cabbage as thinly as possible and crush with your hands until soft.
Salt two eggs and beat them with a whisk until a homogeneous mass is obtained.
Mix cabbage, beaten eggs and add sifted flour (3 tablespoons) and 1 teaspoon of soda.
Mix everything by hand to make a thick dough.
Now add the remaining flour according to the recipe and, lightly crushing, mix the mass again. Each piece of cabbage should be evenly distributed in the kneaded dough.
Grease a frying pan with oil and fry the pancakes until golden brown. To make the pancakes well fried, you can cover them with a lid.

Can be served with sour cream sauce with cilantro or parsley.

Video: cabbage pancakes in 10 minutes

Whichever cooking method you choose, your pancakes will be enjoyed by your family and friends. You don't need to reheat them - they'll eat them all at once!

Sauerkraut fritters with cornmeal

Cabbage pancakes with wholemeal cornmeal or oatmeal.

Very delicious pancakes from sauerkraut in German.

Simple tasty dish fast food in a frying pan.

Low-calorie dish up to 300 kcal.

Recipe for low-calorie stewed sauerkraut.

Sauerkraut is very beneficial for health. There are many vitamins, the calorie content is very low. Nutritionists even call sauerkraut a product with negative calorie because to digest it, the body spends more calories than it receives.

This, of course, is wonderful, however, after sauerkraut, the appetite grows stronger, that's for sure. This should be remembered by those who follow the weight.

Sauerkraut is a great base for low-calorie foods. Just a little wholemeal flour or oatmeal is a satisfying meal.

With sour cream - just yummy, but to reduce the calorie content, it is quite possible to replace sour cream with yogurt or kefir.

In addition, you can cook such pancakes in a dry frying pan. Everything will work out, they will be somewhat drier, but sour cream will fix this.

The most delicious sauerkraut is handmade. And the easiest and most reliable way to quickly ferment some cabbage for a beginner.

Option number 1

Cabbage pancakes with oatmeal

2. Egg - 1pc - 85kcal

3. Whole grain oatmeal "Bruggen" - 1 heaping tablespoon - 16g - 60kcal

4. Salt - a pinch

tea room spoon - 5g - 45kcal

6. Sour cream 20% fat. - 2 tablespoons with a slide - 50g - 100kcal

Total calories per serving without sour cream: 247kcal

Finished fritters weight: 178g

In 100g cabbage pancakes: 138kcal

Cooking:

1. Combine cabbage with egg, mix, add cereals, salt lightly, mix.

2. Bake over low heat on both sides. Covered on the first side. It bakes very quickly on both sides no more than 5 minutes.

3. Serve hot with sour cream.

Option number 2

Cabbage fritters with wholemeal cornmeal

Ingredients for one serving:

1. Braised sauerkraut - 100g - 57kcal

2. Egg - 1pc - 85kcal

3. Corn flour wallpaper - 1 tablespoon without a slide– 11g – 36kcal

4. Salt - a pinch

5. Vegetable oil for frying - 1 dining room spoon - 10g - 90kcal

6. Sour cream 15% fat "House in the village" - 2 tablespoons with a small slide - 50g - 80kcal

Finished fritters weight:180g

Calorie per serving without sour cream: 268 kcal

Calorie content of 100g pancakes: 148kcal

Cooking:

We cook exactly the same as in the first version.

Braised sauerkraut recipe:

(low-calorie)

Ingredients:

1. Sauerkraut - 400g - 76kcal

2. Vegetable oil - 1.5 tablespoons - 15g - 135kcal

3. Bulb onion - 1 medium onion - 80g - 34kcal

4. Salt, pepper to taste

5. Bay leaf, cumin, dill seeds optional.

Weight of finished cabbage: 430g.

Calorie content of whole cabbage: 245 kcal.

Calorie content of cabbage in 100g: 57kcal

Cooking:

1. Cut the onion, put it in a cauldron with vegetable oil. Salt, pepper. Roast until soft.

2. Add sauerkraut. Fill with water up to half the level of the cabbage. Boil, stir. Simmer until cooked (until the desired softness of the cabbage) from 30 minutes to 1.5 hours.

3. Serve as a salad or stew.

Simply and quickly cook sauerkraut pancakes at home - an original taste!

Perhaps every housewife cooked or at least has an idea of what pancakes are. Here is something similar we will cook from sauerkraut. The dish is very simple but tasty, especially with sour cream or cracklings. Prepares quickly. Few expenses and not many calories.

Sauerkraut 200 grams.
Onion 1 pc.
Flour 0.5 cups.
Egg 1 pc.
Sugar 0.5 teaspoon.
Salt to taste
soda pinch
Sunflower oil 30 ml

Soak sauerkraut in cold water for 2-3 hours. Pass through a meat grinder or cut very finely.

We cut the onion into small cubes. Fry in a pan until golden brown.

Put cabbage, egg, fried onion, sugar, salt in a bowl.

We put a pinch of soda in the flour and pour it into the cabbage.

Mix everything thoroughly.

Fry in a well-heated pan, like regular pancakes.

These are the sauerkraut pancakes.

Recipe 2: Pancakes with sauerkraut on kefir

The taste of fritters with sauerkraut is very unusual, amazing, with a slight sourness and "crunch".

sauerkraut - 400-500 g;
flour - 2.5-3 cups;
salt - to taste;
dry yeast - 1 incomplete teaspoon;
water - 1 glass;
onion - 1 pc.;
vegetable oil - as needed;
kefir - 1 glass;
granulated sugar - an incomplete teaspoon

First, we prepare the most common yeast dough for pancakes. I made the dough on kefir, but in order to save money, I diluted the kefir by half with water. A glass of warm water, a glass of kefir. Add salt, sugar (incomplete teaspoon - for better "work" of yeast).

Add dry yeast.

Sift flour, knead the dough. The dough should be thick enough, a little thicker than regular pancakes. After adding juicy sauerkraut, the dough will take on the desired consistency.

While the yeast dough is coming up, finely chop the cabbage and a small head of onion.

When I salt cabbage, I cut it into fairly long and large strips, so for filling in pies or pancakes, sauerkraut needs to be finely chopped again.

When the yeast dough is ready, add onion and cabbage, mix and start baking pancakes in vegetable oil.

Bake until golden brown golden brown over moderate heat in a small amount of oil.

Get unusual flavors fluffy pancakes with crispy cabbage filling.

Recipe 3, step by step: sauerkraut pancakes

If you don’t know what to cook with sauerkraut, you should definitely try very unusual and delicious fritters from it. Such pancakes are an excellent way out for those who have to figure out quick dinner literally from nothing. Sauerkraut, harvested for future use, is often stale in the refrigerator when it is already fed up in its usual form. If you apply some trick, mix it with an egg, flour, sugar and cook pancakes, you get a very tasty and, most importantly, completely new dish!

Sauerkraut - 0.5 kg
Flour - 1.5 tbsp.
Sugar - 1 tbsp.
Egg - 1 pc.
Soda - 1 tsp
Vegetable oil for frying

pickled white cabbage squeeze out the juice and cut with a knife a little smaller.

Mix flour and soda, add to cabbage.

Beat the egg and mix with the rest of the ingredients, mix with your hands.

With wet hands, form cutlets or simply spread a portion of the "dough" on a hot frying pan with oil with a large spoon. Fry over medium heat on one side for 7 minutes, turn over and fry on the other side until cooked through. The fritters should brown and become crispy. It is best to lightly press the cabbage mass with a spatula so that the pancakes turn out flat and bake better inside. It turns out very tasty pancakes, reminiscent of sweet pies with sourness. Place cooked pancakes on a plate lined with paper towels to remove excess oil. Serve hot.

Bon appetit!

Recipe 4: how to cook pancakes from sauerkraut

sauerkraut - 200 gr
wheat flour - 100 gr
onion - 1 pc.
egg - 2 pcs
soda - 0.5 tsp
vegetable oil for frying

Squeeze the sauerkraut and chop. We cut the onion finely.

We pass the onion, put sauerkraut to it and simmer it for 20 minutes.

Sift the flour, add soda to it.

In a deep bowl, beat the eggs, add flour and soda to them. We mix.

We send the cabbage to the dough.

Warm the vegetable oil well in a frying pan, pour pancakes over a tablespoon.

We fry them until a rich golden crust on the bottom, turn them over to the other side, fry until a rich golden crust on the other side. Ready!

Recipe 5: Lean Sauerkraut Pancakes (with photo)

Vegetable pancakes are well-deservedly popular. After all, this dish is not difficult to prepare and quickly enough. I propose to cook lean cabbage pancakes, or to be more precise, sauerkraut pancakes.

sauerkraut - 200 g
brine - ½ cup
water - ½ cup
flour - 1 cup
soda - ½ tsp
vegetable oil for frying

For the good of the cause, I took wheat flour and whole grain flour in a ratio of 50 × 50, that is, ½ cup each. First, mix flour and soda.

Add brine. Soda immediately reacts with brine - the dough becomes airy and porous.

Now add water. IN original recipe a glass of brine is taken, but I think that the pancakes will be too salty and harsh in taste. Therefore, I dilute the brine with water in a ratio of 1:1.

Squeeze the sauerkraut a little beforehand so as not to overdo it with the brine. Mix cabbage with dough.

We heat the pan with vegetable oil and spread the cabbage mass in the form of a round cake with a spoon. Fry on both sides for a total of about 5 minutes. I turn the pancakes several times during cooking so that they heat up more evenly.

Lay the cooked cabbage pancakes on a paper towel. I always prefer to do this to remove excess fat.

It is quite logical to sprinkle sauerkraut pancakes with a green onion. And it is better to eat, oddly enough, with sour cream. Delicious! Try for health!

Recipe 6: Potato Pancakes with Sauerkraut

This is an unusual, but very tasty variety of potato pancakes. Try making these pancakes by adding shredded sauerkraut and marjoram. It turns out an interesting taste and a very satisfying dish. They can be served with traditional sour cream or with any homemade sauce of your choice.

400 g sauerkraut squeezed out of juice,
800 g peeled potatoes,
1 large onion
3 chicken eggs,
2 tablespoons with a hill of flour,
salt to taste
1 teaspoon marjoram
pepper to taste
frying oil,

Additionally:

fresh tomato or cherry tomatoes
green onions for sprinkling.

We squeeze the cabbage well and cut it very finely.

Grind potatoes on a grater with small cells.

Put it to drain on a sieve or colander.

Peel the onion and cut into small cubes

Put together the main ingredients in a deep bowl: potatoes, sauerkraut, onions. Add eggs and flour. Salt and pepper the dough for future potato pancakes. Pour dry marjoram and mix everything until smooth.

Dough for potato pancakes is ready.

Now heat up a frying pan with vegetable oil. We will spread the dough with a spoon, forming neat cakes. Fry on each side until nicely golden.

Put the finished pancakes on a paper towel so that excess fat is absorbed, we don’t need it.

Serve with sour cream, sprinkled with chopped green onions. cut fresh tomatoes I will also be very helpful. Bon appetit!

Recipe 7: cabbage pancakes in brine (step by step with photo)

soft, tender pancakes, with a crispy crust and the taste of fried pies. They are perfect as an addition to first courses, and can also be a great snack or treat for tea. Unlike pies, these pancakes cook much faster.

Wheat flour / Flour - ½ stack.
Soy flour - ½ stack.
Yeast (TM Saf-moment dry) - ½ tsp.
Sugar - ½ tsp
Sauerkraut - 1 stack.
Pickle (from cabbage) - ½ stack.
Kefir - ½ stack.
green onions (you can take any greens)
Vegetable oil (for frying (or a little more)) - 50 ml

In a bowl mix all dry ingredients soy flour can be replaced with wheat), - add salt to taste, depending on the salinity of your cabbage - I did not add.

Then add cabbage (if you wish, you can chop it with a knife, I added it like that), brine and kefir (you can add only one brine) - knead the dough.

Chop and add onion. Mix the dough again and leave in a warm place for 30 minutes.

Bake pancakes in a frying pan, with the addition of a small amount of oil, over medium heat, on both sides until golden brown.

Serve hot with sour cream.

I already made vinaigrette, cooked sour cabbage soup, and baked a pie with sauerkraut. What else to cook? I don’t want to repeat myself, but there is still a lot of cabbage. So I decided to fry fritters from sauerkraut. This unusual recipe I met a few years ago in one of the culinary magazines. The taste of fritters with sauerkraut is very unusual, amazing, with a slight sourness and "crunch" :)

Add dry yeast.

Sift flour, knead the dough. The dough should be thick enough, a little thicker than regular pancakes. After adding juicy sauerkraut, the dough will take on the desired consistency.

While the yeast dough is coming up, finely chop the cabbage and a small head of onion.