Lenten cabbage pancakes with semolina

Photo to the Recipe: Lean Cabbage Pancakes with semolina A delicious dish of simple products for vegetarians and fasting people - cabbage pancakes without eggs and dairy products. A simple recipe for cabbage fritters is not only suitable for Lenten days, such fritters would go well with soup, for example. Lenten cabbage fritters can be served with almost any sauce.

Products (for 2 servings)

White cabbage - 350-400 g

Semolina - 2 tablespoons

Wheat flour - 2 tablespoons

Fresh parsley - 4-5 sprigs (30-50 gr)

Salt - to taste

Ground black pepper - to taste

Vegetable oil (for frying) - 2-3 tbsp (50 ml

Prepare the products according to the list.

To fry these lean cabbage fritters, it is best to choose a pan with a good Teflon coating, as due to the fact that there are no eggs in the composition, the fritters may stick and have difficulty turning.

If desired, white cabbage can be replaced with more delicate Peking or Savoy cabbage - then the cooking time can be reduced to 2-3 minutes.

Rinse the cabbage and remove the dirty parts.

Cut the cabbage into thin strips.

Put the sliced cabbage into a pot, pour about 1.5-2 liters of water, lightly salt and add a bay leaf if desired. Turn the heat up to maximum and bring to a boil. Then turn the heat down to medium and simmer the cabbage, stirring occasionally, for about 15-20 minutes, until soft.

Drain the water from the boiled cabbage.

Mash lightly with a fork or pounder to allow the cabbage to drain.

Rinse parsley, dry, finely chop with a knife and send it to the pan with the cabbage. Pour in semolina, flour, salt and ground pepper.

Stir, cover and set aside for about 5-7 minutes to allow the semolina to swell.

In a frying pan over low heat, heat vegetable oil. Spoon the vegetable "batter" into the pan about 1 to 2 tbsp. at a time, forming pancakes. Fry the cabbage pancakes for about 2-3 minutes on each side, until lightly browned.

Lenten cabbage fritters without eggs and dairy products are ready. Serve them to the table with any sauce of your choice (see above for links to sauce recipes).

Bon appetit