Cabbage pancakes with ham
After cooking this dish, many people may have a different attitude toward cabbage. Boiled cabbage is mixed with eggs and flour and add a "raisin" - a finely chopped smoked ham. From the resulting mass fry pancakes in a pan. Fritters turn out delicious, tender, juicy, with a slight smoky hint of ham. Appetizing? Yes! Simple? Definitely! Ingredients (for 3 servings)
White cabbage - 600 g
Smoked ham - 60 g
Eggs - 4 units.
Flour - 40 g (1,5 tbsp.)
Salt - to taste
Ground black pepper - to taste
Vegetable oil - 2-3 tbsp
Prepare the necessary products.
Wash the cabbage. The upper leaves, if damaged, remove. Shred the cabbage finely.
In a pot boil water, salt a little and pour there sliced cabbage.
Bring water to a boil, reduce heat and cook cabbage for 20-30 minutes, until tender.
Throw the cabbage on a colander.
Let cool.
Cut the ham into small cubes.
In a bowl beat eggs with flour, salt and pepper.
Add boiled cabbage to beaten eggs with flour.
Stir until relatively homogeneous.
Add the ham to the egg and cabbage mixture and mix again.
Heat 2 tablespoons of vegetable oil in a pan. Using a spoon form pancakes in a pan.
We reduce the fire, cover the pan with a lid and fry the pancakes for 4 minutes on each side. Fill up with vegetable oil, if necessary.
Lay the finished fritters on a paper towel to remove excess fat.
We serve cabbage pancakes with ham hot as a separate dish. Although they are also delicious cold.
Bon appetit