Why fry from ordinary sweet dough if you can use healthy cabbage for these purposes? Read our article on how to make cabbage pancakes. They make a great lunch snack or light dinner for the whole family.

Cabbage pancakes recipe

Ingredients:

• white cabbage – 345 g;
• kefir – 205 ml;
• egg – 1 pc.;
• onion – 75 g;
• spices;
• flour – 55 g;
• vegetable oil;
• sour cream - for serving;
• baking powder - a pinch.

Preparation

Shred the cabbage thinly with a knife, sprinkle with salt and knead thoroughly with your hands so that it releases the juice. Peel the onion, chop on a coarse grater and combine with cabbage. Then pour in kefir, break the egg, add flour and baking powder. Mix the mixture thoroughly and proceed directly to preparing pancakes with cabbage using kefir. To do this, pour a little vegetable oil into a frying pan, heat it, spread the vegetable mixture with a spoon and fry the preparations until golden brown. Serve the dish with sour cream when it has cooled.

Cabbage pancakes with kefir

Ingredients:

• young cabbage – 525 g;
• selected egg – 3 pcs.;
• high quality flour – 45 g;
• soda - a pinch;
• spices;
• kefir – 125 ml;
• vegetable oil.

Preparation

Remove the top dirty leaves from the cabbage and chop finely with a knife. Then boil in boiling water and squeeze thoroughly with your hands. After this, put the vegetable mass in a bowl, add eggs, kefir, spices, flour and soda. Mix everything well, form small pancakes and fry them in oil until golden brown on both sides. Serve ready-made young cabbage pancakes with fresh vegetables and sour cream.

Recipe for pancakes with cabbage on kefir in the oven

Ingredients:

• cabbage – 115 g;
• semolina – 85 g;
• – 55 g;
• kefir – 265 ml;
• egg – 3 pcs.;
• ground breadcrumbs;
• spices.

Preparation

Carefully remove all the leaves from the cabbage and boil them until soft for about 10 minutes. Next we dry it, cool and finely chop with a knife. Melt a piece of butter in a frying pan, throw in the prepared cabbage and simmer for 5 minutes, stirring. Soak semolina in kefir. When the cabbage has cooled, break the chicken eggs into it, pour in the kefir-semolina mixture and add spices to taste. Mix, form cutlets with your hands, roll them in breadcrumbs and place on a baking sheet lined with paper. Place the pieces in a preheated oven for 25 minutes, setting the temperature to 180 degrees. Serve the finished white cabbage pancakes with sour cream.

One of the original cooking methods is making cabbage pancakes. Most people have never tried such a delicious version of the well-known dish. You can surprise your guests with these unusual pancakes.

1. Kefir – 350 ml.
2. Sour cream – 1 tbsp. l.
3. Egg – 1-2 pcs.
4. Cabbage – 300 g.
5. Onion – 1 pc.
6. Flour – 5-4 tbsp. l.
7. A pinch of salt.
8. Greens to taste.
9. Baking powder (soda) – 0.5 tsp.

Making cabbage pancakes with kefir delicious

At first glance, it seems that preparing pancakes will be a very long process. This is a big misconception, since making cabbage pancakes is not at all difficult.

Procedure for making cabbage pancakes:

1. The cabbage must be chopped as finely as possible. Mix it with sour cream and leave for a while. Drain off excess liquid. Finely chop the onion and mix with cabbage.
2. Beat the egg, add salt and pepper.
3. Finely chop the greens, mix with the egg, then pour in 1 tbsp. l. oils
4. Gradually pour kefir into the egg mixture, mix everything well, and begin adding flour.
5. Mix cabbage and dough together. Everything must be mixed well until smooth.
6. Place and fry in a frying pan in small portions until golden brown.

Cabbage pancakes are ready!

They can be served either warm or cold.

Sour cream is a good addition.

How to cook lush cabbage pancakes with kefir

Thanks to kefir, your pancakes will be quite fluffy and rosy.

A little advice: the finished dish can be placed on a paper towel immediately after frying. It will absorb all the excess oil, which will have a beneficial effect on your figure.

Cabbage pancakes are a low-calorie dish, good for breakfast and a small snack during the day. You can enjoy pancakes for dinner, your figure will not suffer from it.

Tricks for making cabbage pancakes:

1. Before adding to the dough, the cabbage must be thoroughly doused with boiling water, i.e. blanch. This will give the cabbage softness.
2. To begin, finely chop the cabbage and squeeze it with your hands. Then boil in boiling water for no more than 2-3 minutes. Drain the liquid using a colander and rinse the cabbage under cold water.
3. In cabbage pancakes, you can use additional filling, for example, small pieces of cheese, finely grated carrots.
4. Use paper towels to absorb excess oil.

With the help of such small tricks, you will make your dish much tastier.

Recipes for making cabbage pancakes on kefir with different fillings

Cabbage pancakes with kefir can be prepared using many recipes.

You can add some spices and additional products.

The first recipe for kefir pancakes is for the lazy.

Ingredients:

1. Cabbage – 500 g.
2. Egg – 1 pc.
3. Kefir – 150 ml.
4. Cheese – 100 g.
5. Flour – 4-6 tbsp. l.
6. Salt.
7. Soda – 0.5 tsp.

Step-by-step production of pancakes is possible for anyone.

For this:

1. Finely chop the cabbage and boil it in boiling water.
2. Add kefir, flour, salt, baking powder to the cabbage. Mix all the dough thoroughly.
3. The consistency should be like thick sour cream. The cheese must be finely grated and poured into the cabbage.
4. Pour a little oil into a heated frying pan and fry the pancakes until crispy.

The second recipe for cabbage pancakes with kefir along with carrots is also not bad.

Ingredients:

1. Cabbage – 300 g.
2. Kefir – 100 ml.
3. Flour – 7 tbsp. l.
4. Sour cream – 2-6 tbsp. l.
5. Carrots – 2 pcs.
6. Egg – 2 pcs.
7. Spices to taste.

The preparation steps are not complicated.

Namely:

1. Cook finely chopped cabbage in boiling water until tender.
2. Add sour cream, kefir, flour, salt to it.
3. Knead the dough thoroughly, add eggs to it.
4. Grate the carrots on a fine grater and add them to the total mass.
5. Fry the pancakes.

Pancakes with cabbage and carrots are ready! Cabbage pancakes are pleasant to eat with sour cream sauce. To prepare it, you need to use sour cream, herbs, and garlic.

Nutritious kefir pancakes with cabbage (video)

There are a huge number of recipe variations; according to your wishes, you can change the calorie content of pancakes, use additional ingredients in the recipe, try more and more new options.

Cabbage pancakes with kefir: recipe (photo)

Step-by-step recipes for healthy cabbage pancakes with cheese, semolina and herbs, in a frying pan and in the oven

2017-11-08 Yulia Kosich

Grade
recipe

3097

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

5 gr.

Carbohydrates

12 gr.

114 kcal.

Option 1: Classic recipe for cabbage pancakes with kefir

We all know the taste of apple pancakes since childhood. But what if you replace the juicy fruits traditional for their preparation with cabbage? Have you ever tried this option before? Then you should definitely make them. Believe me, it's very tasty. Especially if you experiment with spices or fresh herbs. Well, if we have convinced you, let's learn how to cook incredible cabbage pancakes with kefir.

Ingredients:

• 305 grams of cabbage;
• 145 grams of kefir;
• egg;
• 5-6 grams of baking powder;
• a pinch of salt;
• 75 grams of flour;
• oil for frying.

Remove the top leaves of the cabbage and wash the vegetable in cool water. Cut the head of cabbage into small pieces, cutting off the stalk. We won't need it.

Grind the pieces in a meat grinder or blender. Pour the cabbage mixture into a bowl and add salt. Set aside on the table.

Combine kefir with fresh eggs. Beat the ingredients with a fork until smooth.

Sift the planned amount of flour, add baking powder and salt. Mix the flowing dough.

Drain the juice from the infused cabbage. Pour it into the bowl with the dough. Mix.

Heat oil in a thick-bottomed frying pan. Use a spoon to place a small amount of the mixture on the surface and level the round pieces.

Fry cabbage pancakes in kefir for 1-2 minutes on both sides. Place cooked pancakes on paper towels. They are the ones who will absorb the fat. Serve with tea and sour cream.

If you use young or Chinese cabbage, it is not necessary to marinate it in salt. After all, their leaves are already quite soft. In addition, in addition to salt, it is permissible to include other spices in a simple recipe.

Option 2: Quick recipe for cabbage pancakes with kefir

If you do not infuse the cabbage or even use the pickled version, the time for creating the presented pancakes will be significantly reduced. In addition, it is very interesting from a culinary point of view to try an unusual version of cabbage pancakes. After all, they will undoubtedly diversify your menu.

Ingredients:

• 210 grams of cabbage;
• salt to taste;
• 95 grams of kefir;
• 50 grams of flour;
• refined oil;
• spices to taste;
• egg.

How to quickly cook cabbage pancakes

Pour kefir into a high container. Break the egg inside. Mix until smooth.

Now add enough salt and a pinch of any spices. Continuing whisking, sift the flour.

Knead into a thick, flowing dough. Setting it aside, quickly chop the peeled cabbage.

Throw the vegetable into the dough and stir. Heat the oil and place round pieces of kefir-based cabbage pancakes inside.

Cook the pancakes for a couple of minutes (for each side). Recommended fire is medium.

To further reduce the breakfast preparation time, it is permissible to replace fresh cabbage with sauerkraut. In this case, it is important to squeeze it well and chop it finely with knives. Also exclude salt from the recipe so as not to spoil the taste of unusual pancakes.

Option 3: Cabbage pancakes with cheese on kefir

By including hard cheese in the recipe for vegetable pancakes, we will not only diversify the taste with delicate milky notes, but also “connect” the ingredients together. Moreover, cheese is like butter, which will not spoil the porridge. No matter how much you add it, it will only turn out tastier.

Ingredients:

• 75 grams of flour;
• 300 grams of fresh cabbage;
• a packet of baking powder;
• salt to taste;
• egg;
• 140 grams of kefir;
• frying oil;
• 95 grams cheese;
• greenery.

How to cook

Grind half a head of fresh cabbage into small shavings. Sprinkle the vegetable with salt. Set aside.

At the same time, beat the eggs with kefir with a mixer or whisk. Once homogeneity is achieved, add flour and a packet of baking powder. Mix the dough and add salt.

Grate the cheese on a fine grater and throw it in along with chopped herbs and cabbage. Be sure to drain the liquid from the latter.

Use a spatula to mix the uneven dough. Heat a sufficient amount of oil and place round pieces on the bottom of the frying pan.

Fry the cabbage pancakes on kefir for several minutes, during which they will be covered with an appetizing crust. Serve with tea or cool fruit drink.

The type of cheese is not particularly important. So, you can use types such as “Russian”, “Swiss”, “Gouda” and others. In addition, it is permissible to add white cheeses (brynza, suluguni or mozzarella) to the recipe.

Option 4: Cabbage pancakes with semolina and kefir

By soaking semolina in warm kefir and further infusing it, our pancakes will turn out incredibly tender and very satisfying. Therefore, they are perfect for morning tea, when the body needs to get maximum energy for the whole day.

Ingredients:

• 145 grams of kefir;
• 35 grams of semolina;
• 290 grams of cabbage;
• oil for frying;
• spices and salt to taste;
• fresh egg;
• 35 grams of flour.

Step by step recipe

Pour an incomplete glass of kefir into a tall container. Add semolina and stir. In the microwave or oven, heat the mixture to 40 degrees. Cover with a lid and leave the cereal to swell for half an hour.

At this time, chop the white cabbage, peeled from the top leaves (with a knife, in a meat grinder or blender). Season the resulting mass with salt and pepper.

Break an egg into the semolina infused with kefir. Mix the ingredients well. Place the spiced cabbage into the mixture.

Add a little flour and mix the dough for cabbage pancakes with kefir.

Cook round pancakes in heated refined oil over low heat. Each side will take about a couple of minutes.

It is necessary to infuse semolina, otherwise it will not swell and “bind” the pancakes. But you will need very little flour. So, it will absorb excess liquid so that the pancakes turn out tender and elastic.

Option 5: Vegetarian Eggless Cabbage Pancakes

Dishes such as vegetable fritters are often found on vegetarian menus. But this means that the recipe is guaranteed to contain no eggs. How to cook pancakes without this ingredient? This is exactly what the recipe will talk about.

Ingredients:

• 150 grams of kefir;
• 120 grams of flour;
• refined oil;
• 310 grams of cabbage;
• salt to taste;
• spices to taste.

How to cook

Pour warm kefir into a bowl. Sprinkle salt and flour inside. Mix the flowing dough with active movements. All lumps should disappear.

Peel the washed cabbage from the top leaves and chop it. You can also grind it in a meat grinder or blender bowl.

Place the vegetable in a bowl with thick batter and add salt. Also, add spices. Mix the contents of the bowl.

Heat refined oil in a wide frying pan. Using a spoon or small ladle, pour a sufficient amount of batter into the bottom. Form a round piece.

Fry the pancakes for about 2-3 minutes, setting the temperature on the stove to low. Blot the finished cabbage pancakes with kefir with napkins and serve for breakfast.

Since we are not using chicken eggs, we will have to add more flour than usual. This must be done so that the pancakes do not “spread” in the pan. It is also permissible to replace ground spices with fresh herbs. Especially if you are preparing this dish in the summer, when parsley, dill or basil can be bought at every turn.

Option 6: Cabbage pancakes with kefir without flour

But if there is no flour in your diet, then pancakes can be made with semolina and breadcrumbs. The latter, by the way, can also be abandoned. You may ask, how do the pancakes not fall apart? It's simple. We'll make them in the oven. And the swollen semolina will retain its round shape.

Ingredients:

• egg;
• salt to taste;
• 290 grams of cabbage;
• 145 grams of kefir;
• 50 grams of semolina;
• refined oil;
• breadcrumbs;
• spices.

Step by step recipe

Pour in kefir and a suitable container and add a few tablespoons of semolina. Heat the mixture to 39-40 degrees and leave it to brew.

After 30-32 minutes, break the chicken egg, carefully so as not to get pieces of the shell, into a bowl with kefir and semolina. Whisk quickly.

Now chop half a head of fresh cabbage into small shavings. You can also grind the leaves in a blender or meat grinder.

Pour the cabbage along with spices and coarse salt into the dough. Add a couple of tablespoons of breadcrumbs so that the dough acquires the necessary viscosity. Mix everything again.

Line a baking sheet with oiled paper. One by one, place round pieces of kefir-based cabbage pancakes on the surface. Bake for 6-7 minutes. Recommended oven temperature is 180 degrees. When serving breakfast, top the pancakes with honey or sour cream.

If you are not using any form of flour, you will have to omit the breadcrumbs. And to “knit” the dough, it is enough to slightly increase the amount of semolina.

Option 7: An original recipe for delicious cabbage pancakes with kefir

When planning to bake fluffy pancakes, it is not necessary to use yeast. Kefir dough with the addition of soda is an excellent alternative to yeast dough. It is kneaded in just a few minutes, does not require a long period of proofing, and the pancakes turn out airy and fluffy.

In the classic version, cabbage pancakes are prepared with fresh cabbage, which is lightly fried beforehand to make it softer. Cabbage for pancakes should be chopped thinly and not coarsely, otherwise the pancakes will have a sloppy appearance.

Ingredients:

• two spoons of sour cream, 20 percent fat;
• one egg;
• half a glass of kefir;
• 300 gr. juicy cabbage;
• five tablespoons of flour;
• refined oil;
• a spoonful of chopped fresh dill.

Step-by-step recipe for cabbage pancakes with kefir

Finely chop the cabbage into a deep frying pan or saucepan. Add two tablespoons of sour cream, stir thoroughly, and heat slightly. We don't fry! Let it simmer for two minutes on low heat and immediately remove it to a plate.

Beat the egg with a small amount of ground pepper and salt, add a spoonful of oil and kefir. Add five tablespoons of flour, whisk thoroughly, stir in fresh dill and cooled cabbage.

Using a spoon, place the dough in the form of pancakes into the heated oil. Fry both sides until lightly golden brown, do not cover with a lid.

It is recommended to serve cabbage pancakes warm with sour cream or yogurt. If you don't know how to shred cabbage thinly, use a potato peeler. The strips will be long, but they can be shortened to the desired size with a knife. It is permissible to replace fresh cabbage with the remaining stewed or sauerkraut; such a replacement will allow you to get completely new tastes.

Option 8: Quick recipe for cabbage pancakes with fresh cabbage kefir

Another version of pancakes with cabbage on kefir. The dough is kneaded simply and quickly, but without sour cream. The pancakes turn out less rich, but just as tasty. In this version, we will not chop and fry the cabbage, we will cut it into pieces, twist it in a meat grinder and immediately mix it into the dough.

Ingredients:

• juicy white cabbage - 300 gr.;
• 150 ml kefir;
• selected egg;
• flour - 150 grams;
• ripper and fine salt - a spoonful;
• 0.5 spoon of freshly ground pepper;
• high-quality vegetable oil, preferably odorless;
• spoon of refined sugar.

How to quickly cook cabbage pancakes with kefir

Cut the cabbage into large pieces. Grind with a meat grinder, passing through a wire rack with the smallest mesh.

Separately, whisk the egg and pour into the cabbage mixture. Add kefir, add granulated sugar and salt, stir thoroughly with a spoon.

Measure the required amount of flour into the sieve. Add baking powder and transfer to a bowl with cabbage. Knead thoroughly; there should be no flour lumps in the dough.

Fry cabbage pancakes in vegetable oil. Spoon the dough into well-heated oil.

In order for the cabbage pancakes to fry evenly, you should correctly determine the heating. After the oil is well heated, make a test: place no more than a teaspoon of dough into the frying pan. If it burns immediately, reduce the heat, and if it evenly turns golden brown, leave the heat at the same level. Pancakes will turn out especially tasty from late varieties of cabbage. It has a pleasant sweetish taste and is juicier.

Option 9: Lush cabbage pancakes with kefir and yeast

You can also make yeast pancakes with kefir. In this version, they will turn out fluffy and airy, and will taste like pies. The recipe uses sauerkraut, but if desired, it can be replaced with fresh or stewed cabbage.

Ingredients:

• half a kilo of sauerkraut;
• high-grade flour - 2.5 cups;
• a spoon (without a slide) of granulated yeast;
• drinking water and kefir - a glass each;
• small onion;
• non-fragrant oil - as needed;
• half a spoonful of sugar.

Step by step recipe

Heat the water and combine with kefir. The mixture should be warm, but not hot, 38-40 degrees is enough, but not higher!

Pour a small spoonful of fine salt into the kefir base; add sugar to better activate the yeast. After mixing well, add the yeast and stir again until the yeast granules dissolve.

After keeping warm for up to a quarter of an hour, stir in the flour. The dough should be a little thicker in consistency than for regular pancakes. Cover the bowl with a lid and set it aside, closer to the heat.

When making sourdough, cabbage is usually shredded into long, thick strips. For pancakes, sauerkraut needs to be chopped. Finely chop the cabbage sticks, cut the onion into small slices and combine in one bowl.

We transfer the cabbage to the risen dough, mix thoroughly and begin to fry the pancakes.

Place the cabbage dough from a spoon into well-heated oil. Cook over moderate heat until golden brown, then turn over and brown the other side.

Yeast cabbage pancakes made with kefir turn out fluffy and have an unusual taste. You can serve them not only with sour cream; mayonnaise and even ketchup are perfect.

You should not cook pancakes with over-acidified cabbage. To remove excess acid, the cabbage is rinsed several times with cold water or kept in it for at least half an hour. Place the cabbage in a colander to remove any remaining water.

Please note that there are two types of dry yeast: granular and powder. For cabbage pancakes it is better to use small yeast, they are more active and the dough rises faster.

Option 10: Oatmeal cabbage pancakes with kefir

Oatmeal pancakes with fresh cabbage are perfect for dietary nutrition. Instead of flour, oatmeal is used, ground into flour. You should not use flakes for quick cooking; it is preferable to use the classic “Hercules”. If you have nothing to grind, you can replace the flakes with oatmeal.

Ingredients:

• one egg;
• a glass of finely chopped fresh cabbage;
• half a liter of 1 percent kefir;
• half a spoon of factory ripper;
• a spoonful of quality oil;
• five spoons of Hercules cereal.

How to cook

Pour the egg into a bowl and whisk. Add kefir, a little sugar, baking powder and about half a spoonful of salt. Whisk for about a minute.

Grind the dry flakes into flour with a coffee grinder. Stir into kefir mass.

Place finely chopped cabbage in a bowl with dough, add oil and knead for a long time.

Fry oatmeal pancakes with cabbage in a frying pan with minimal oil. Do not cover with a lid, turn over, browning the bottom side well.

After cutting, it is advisable to lightly knead fresh cabbage with the addition of salt, then it will not crunch in the finished pancakes. In this case, the dough will need to be salted with caution, otherwise there is a risk of oversalting. You can use sauerkraut or cauliflower, the latter will need to be blanched first and finely chopped after that.

Option 11: Cabbage pancakes with cauliflower kefir

Even those who don’t like cauliflower will enjoy these delicious and unusual pancakes. The inflorescences are pre-blanched and crushed into the dough. The cabbage is practically not noticeable; the main taste is set by hard cheese and garlic. Using this recipe, you can make fluffy pancakes or similar to Belarusian pancakes.

Ingredients:

• cauliflower - 250 gr.;
• two eggs;
• 60 ml kefir;
• flour - 80 gr.;
• garlic;
• baking soda;
• 60 grams of “Kostroma” cheese;
• chopped fresh dill - dessert spoon;
• two spoons of vegetable oil.

Step by step recipe

After washing the cabbage, carefully cut off the inflorescences, add water and boil. After boiling, let it sit for about three minutes, shake out the entire contents of the saucepan into a colander and cool.

Mix kefir and eggs in a bowl. Add a little salt, a third of a spoon of soda and all the flour, mix thoroughly. To better disperse the lumps, you can lightly beat.

Coarsely grate the cheese into the dough and crush two cloves of garlic. Stir in the dill, add salt and a little pepper to taste.

Grind the cooled cabbage, this can be done with a knife or blender. In the latter option, you should not be zealous; you need to get small pieces, but not puree.

Transfer the cabbage to the dough and mix thoroughly; the consistency of the dough should be no thicker than fresh homemade sour cream. If it turns out less, add a little flour.

Fry the cabbage pancakes as usual. Drop the dough into hot oil from a spoon and fry both sides until nicely golden brown. It is better to serve cauliflower pancakes with sour cream and hot.

Cauliflower should be white and there should be no blackness on the inflorescences. When cutting inflorescences, also grab the thin stem, although it is not as rough as the main one. It is not necessary to add soda; without a ripper, the pancakes will turn out with a crispy crust, reminiscent of pancakes. The soda will add fluffiness to the dough and the cabbage pancakes will come out airy.

Pancakes with cabbage on kefir cooked in a frying pan are soft and juicy, and have a pronounced smell of stewed cabbage. They taste like cabbage pies.

Cabbage pancakes can be fried in a frying pan or in a slow cooker - the result is the same. The only difference is in the color of the crispy crust; in a slow cooker, pancakes with cabbage turn out lighter.

Step-by-step recipe for kefir pancakes with cabbage

Ingredients:

• kefir – 360 g;
• cabbage – 400-420 g;
• eggs – 2 pcs.;
• onion – 120 g;
• sugar – 5 g;
• flour – 230 g;
• salt – 10 g;
• soda – 3 g;
• lemon acid;
• sunflower oil.

For the sauce:

• kefir – 130 g;
• mayonnaise – 100 g;
• chopped dill - to taste;
• green olives – 6-8 pcs.

How to cook cabbage pancakes in a frying pan

In a large bowl, combine kefir, eggs, salt and sugar.

Beat the mixture with a mixer until thick foam forms.

Add flour, baking soda and a small pinch of citric acid.

Mix everything thoroughly with a whisk until all lumps disappear.

Please note that when frying pancakes, cabbage will release a lot of juice, which will make the dough thinner. Therefore, make the dough a little thicker than for regular pancakes.

Chop the cabbage and finely chop the onion.

Crush the cabbage with your hands until it softens a little. Transfer to bowl with dough.

Mix well so that the vegetables are evenly distributed in the dough.

Place the dough in small portions in a frying pan with heated oil.

Fry the cabbage pancakes over moderate heat, covered. When the pancakes rise and their surface dries a little, they need to be turned over.

Cover the pancakes until done.

Place cabbage pancakes on a paper napkin.

How to fry pancakes in a slow cooker

If you decide to fry cabbage pancakes in a slow cooker, set the “Frying” mode or use the “Baking” program.

Place portions of dough into a bowl with heated oil (there should be a little bit of it).

Cook the pancakes with the lid closed, frying them for 5-6 minutes on each side.

Also place the finished pancakes on a napkin.

Cabbage pancakes are served with sour cream or sour cream sauce. If you have green olives, make a very tasty and piquant sauce with them.

Sauce for pancakes with cabbage

Combine kefir, mayonnaise, chopped herbs and chopped olives in a cup.

Stir.

Pour this sauce over the pancakes.

Bon appetit!

Note to the hostess

Cabbage pancakes should be eaten hot. But they do not lose their taste even when cold. They do not go stale, remaining soft the next day. To restore their freshness, just heat them in the microwave or in a frying pan without oil.

Soft and tender rye pancakes on kefir with cabbage are in no way inferior to delicious cakes with cabbage. At the same time, they cook much faster. Step-by-step recipe with photos. Video recipe.
Recipe contents:

A great option for a healthy and tasty breakfast for the whole family is rye kefir pancakes with cabbage. They are especially good with fresh cold sour cream. Thanks to rye flour, pancakes bake quickly, kefir makes them fluffy and tender, and cabbage makes them juicy and soft. Ruddy, tender, with a thin crispy rim around the edge... the dish will win the heart of every eater and even a gourmet. Simple cooking will not take much time, but the result will be a delicious and healthy breakfast in a hurry.

Rye pancakes on kefir with cabbage cannot be called a vegetarian dish, because... The composition includes kefir and eggs. But they are an excellent dietary food, which is ideal for those who are watching their figure and want to get rid of extra pounds, but cannot refuse delicious food. In addition, pancakes can be prepared at any time of the year, because... White cabbage is one of the main vegetables that is available for sale all year round. And cabbage contains many vitamins and minerals necessary for the body, incl. coarse fibers and fiber, which have a good effect on digestion.

• Calorie content per 100 g - 179 kcal.
• Number of servings - 15-18 pcs.
• Cooking time - 30 minutes

Ingredients:

• White cabbage - 200 g
• Rye flour - 1 tbsp.
• Salt - 1 tsp.
• Kefir - 200 ml
• Baking soda - 0.5 tsp.
• Eggs - 1 pc.
• Vegetable oil - for frying

Step-by-step preparation of rye pancakes on kefir with cabbage, recipe with photo:

1. Wash the white cabbage, dry it with a paper towel and chop it finely. I advise you to use young cabbage, then the pancakes will be juicier. If the vegetable is old, then sprinkle it with salt and crush it with your hands so that it releases the juice.

2. Add flour to the cabbage and sift through a fine sieve. This will enrich it with oxygen, which will give the dish additional tenderness.

3. Pour in kefir at room temperature. If the fermented milk product is cold, then the soda will not react with it as desired. This will make the pancakes less fluffy and airy.

4. Next add the egg. It should also be warm so as not to cool the temperature of the kefir. Therefore, remove kefir and eggs from the refrigerator in advance so that they have time to reach the desired temperature.

5. Stir the dough until smooth, season with salt, add baking soda and knead again.

6. Heat vegetable oil in a frying pan and turn it to medium heat. Place a tablespoon of dough and fry the pancakes until golden brown.