In Russia there are many original colorful dishes that are mentioned in epics, and in legends, and in reality, are not inferior to historical chronicles in taste and significance. Pancakes, pancakes, pancakes ... Let us penetrate the historical and nutritional value, prepare pancakes from cabbage.
Fritters as a dish have a long tradition, are often mentioned in the annals. Until recently, they simply meant smaller pancakes, but in the 20th century they nevertheless gave a special interpretation, with characteristic features. These are small pancakes, necessarily made from liquid yeast dough with filling. Thanks to this, pancakes can be both a main course, and a dessert, and act as a bite to the main dish, because in fact it is a baked bread cake.
For the second dish, pancakes with meat filling and stewed in tomato sauce are good, and for dessert, a great variety of sweets: with jam, with honey, berry filling, apple. Hash browns are a lifesaver for children's parties and friendly gatherings. Not one dish is done so quickly and simply, and it is absolutely not financially unprofitable. And what a delicious! After all, no one can stop on time, everyone strives to pull the pancakes from the cabbage, as they say, in the heat of the heat, right from the pan. And to eat, and generally for the future. After all, this is such a glorious combination of pancake and pie. The dough is tender like a pancake, and the filling is like a pie. We can say two pleasures in one, directly modern version of the marketing policy of the hostess who prepared the pancakes.
Hash browns. The recipe for which we will prepare requires the following ingredients: 250 grams of wheat or rye flour, 250 grams of milk, 2 eggs, 1 briquette yeast briquette, 2 tablespoons of sugar. For pancakes, you need to prepare a liquid yeast dough. To do this, cool boiled water to 35-40 ° C, dissolve 2 tablespoons of sugar in 100 grams of liquid, add baker's yeast. Knead the briquette with a fork and mix to a homogeneous consistency (thick sour cream) and leave it in a warm place to activate the fermentation process. Sift the flour through a fine-mesh sieve into a bowl, while the product is enriched with oxygen, which will subsequently affect the splendor and airiness of our fritters. Beat eggs with a pinch of salt in a separate bowl with a mixer in foam. Add warm milk. Pour the entire liquid mass into a flour in a thin stream, continuously stirring it. Add fermented yeast and knead the dough with a mixer at low speeds from the wall of the bowl so that no lumps form. The result should be a dough with a consistency, like thick sour cream. We put the dough in the heat so that it is still fermented, but not near an open fire, so as not to brew, stirring it periodically.
Meanwhile, we ourselves will be preparing the filling. To make the pancakes from cabbage juicy and tender, it is preferable to take young early cabbage, its leaves contain more juice and they are softer. We clean the cabbage by removing the top sheets, rinse under running water. Dry the head, wetting with a napkin, or just give some time to the glass water. In the same way, you can cook cauliflower fritters , if you suddenly did not have white cabbage at hand. With a knife with a sharp thin blade, chop the cabbage into thin strips. We spread it in a deep bowl, sprinkle with salt and wrinkle with our hands so that the leaves let juice out. We give some time to insist. To cook the pancakes from cabbage, mix the cabbage mass with the dough. Pour a teaspoon of vegetable oil into a frying pan with a diameter of 20-25 cm, with thick walls (preferably cast iron). Heat the dishes over medium heat and pour the dough, at the rate of 2-3 tablespoons per piece. Bake in a pan at the same time 2-3 pancakes until golden brown, 3 minutes on each side. Spread the slide. You can serve hot, you can chilled. For fans of a hearty meal, sour cream is also served on the table for the pancakes.