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Prepared by: Vladimir Bratikov
02/17/2015 Cooking time: 1 hour 15 minutes
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A recipe for those who love the combination of cabbage + dough. Appetizing and tasty pancakes - even for breakfast, even for lunch, even for dinner :)
How to cook pancakes with cabbage
To prepare filled pancakes, you need to know the recipes for these very fillings. The ingredients should go well with the pancake. It's easier to make savory pancakes because they have a wider variety of fillings. For example, you can wrap fried cabbage, rice, and mashed potatoes in pancakes. To highlight the taste of the main ingredients, you can add onions, spices, mushrooms, ham, etc.
In addition to pancakes with cabbage wrapped inside, you can prepare a product with baking. In this case, the filling is placed directly on the raw dough. But in this case, much less filling will be used, and, therefore, the calorie content of pancakes with cabbage will increase. However, such products are healthier than ordinary pancakes. It is estimated that 100 g of dish contains 615 kJ of energy or 147 kcal. This is not much, taking into account that one pancake filled with stewed or fried cabbage weighs 60-70 g. However, the product contains too much fat - 9.2 g (33.3%). At the same time, proteins are 3.2 g (11.6%), and carbohydrates are 15.2 g (55.1%).
Pancakes with cabbage and mushrooms
- 160 g flour;
- 90 ml oil;
- 320 ml milk;
- 3 eggs;
- 30 g butter;
- 60 g dried mushrooms;
- 1 onion;
- 0.5 kg cabbage;
- 20 g dill.
Time: 1 hour
Calories: 158.
Frying and assembly steps:
- Melt a piece of butter; it should not be hot;
- Beat one egg into the sifted flour, then pour in the milk and melted butter. Add sugar to taste, be sure to add salt and mix;
- From this dough, bake thin pancakes in vegetable oil;
- Soak dry mushrooms in water for one hour, then gently squeeze them with your hands and chop them with a knife;
- Also finely chop the peeled onion;
- The washed cabbage must be finely chopped;
- Heat two tablespoons of oil in a frying pan and add mushrooms, onions and cabbage at the same time;
- Fry and season, then cover and simmer for about ten minutes. The fire should be low. At the end the cabbage will become soft;
- Boil the remaining eggs and remove the shells from them, cut into cubes;
- Chop dill;
- Add both ingredients to the cabbage and mix. Place the filling into each pancake and roll it into an envelope;
- Place the envelopes on a baking sheet and place them in the oven for seven minutes at 180 Celsius. When serving, sprinkle the pancakes with additional fresh dill.
Classic pancake recipe
We offer you a classic recipe for pancakes with milk. These pancakes go well with cabbage in taste.
Ingredients: 300 g flour, 2 eggs, 900 ml milk, 1 tbsp. a spoonful of sugar, about 2 grams of salt. Pour the liquid into the flour in parts, dissolving the resulting lumps well. While the dough is thick, the lumps dissolve better. First, add eggs to the dry ingredients, and then pour half a liter of milk. Stir the thick dough well. After this, add another glass of liquid and stir again. At the end, pour in the remaining milk and taste the dough for the amount of salt.
Fry thin pancakes over medium heat.
How to cook Cabbage Pancakes
1. First, boil the cabbage. Take the sheets, immerse them in salted water and bring to a boil. Cook for 3-4 minutes until soft. Strain from the water.
2. Place the cabbage in the chopper bowl. Grind. During the process, I added a little water to make the mixture puree.
3. The photo shows the consistency.
4. Add all other ingredients: egg, salt, spices, flour, oil, water. Turn on the chopper.
5. The pancake mixture is ready. The consistency is the same as for regular pancakes.
6. Grease the frying pan and heat it up. Pour in the dough and fry until golden brown.
7. Carefully turn the pancake over using a spatula. You can transfer it to a second frying pan. Fry on the other side. And so on with the rest of the dough. Serve the finished pancakes with sauces.
Filling for pancakes with milk
- For 300 g of white cabbage – 1-2 onions. Chop the cabbage and onion very finely. The smaller the pieces, the more pleasant the texture of the filling will be.
- Fry the cabbage and onions until tender with the addition of salt. The more filling there is in the pan, the less often you will have to stir the ingredients, because due to the released juice, the filling will be stewed for some time rather than fried.
- Boil the eggs. One egg is enough for 300 g of cabbage. Grind it and add to the cabbage. Mix the filling well. Place on the edge of the pancake, tuck the edges in and carefully roll into a roll.
Breakfast pancakes with Chinese cabbage dressing - a simple homemade recipe
What you will need:
- 400 ml milk;
- 110-130 g flour;
- 1/4 part Chinese cabbage;
- 80-100 g ham;
- 1 egg;
- 0.5 tsp salt;
- 0.5 tsp Sahara;
- 1 tbsp. vegetable oil.
First we will prepare regular pancake dough. And only then we will add sausage and ham to it. They will be our breadwinner.
How to cook
Sift flour into a deep bowl, add salt and sugar. Beat in the egg and mix.
Heat the milk and gradually pour it into the bowl with the flour. While the milk is pouring in, be sure to stir. This will help get rid of lumps. Then add sunflower oil and mix again.
Chop the cabbage as finely as possible, cut the ham into thin strips. Add both cabbage and sausage to the dough.
Heat oil in a frying pan. Pour the batter into a ladle, form pancakes and fry until cooked on both sides. It is advisable to do this under a lid.
Pancakes in a bag
This type of presentation looks original. Green onions work well as ties. To make a bag, the filling must be placed not in the middle of the pancake, but closer to the edge. Then tie the edges with a bow. Wrap the remaining part of the pancake around the product again. Hide the ends under the product.
There is an easier way when small pancakes are baked. In this case, the filling is placed in the center and the edges are tied like a bag. The ends of the pancakes will stick out nicely.
Both versions of pancakes are comfortable to hold in your hands. Therefore, such products can be dipped in sour cream or sauce.
Recipe: Pancakes stuffed with cabbage. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Pancakes stuffed with cabbage”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 186.7 kcal | 1684 kcal | 11.1% | 5.9% | 902 g |
| Squirrels | 3.8 g | 76 g | 5% | 2.7% | 2000 g |
| Fats | 10.5 g | 56 g | 18.8% | 10.1% | 533 g |
| Carbohydrates | 19.1 g | 219 g | 8.7% | 4.7% | 1147 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.5 g | 20 g | 7.5% | 4% | 1333 g |
| Water | 64.3 g | 2273 g | 2.8% | 1.5% | 3535 g |
| Ash | 0.537 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 392.2 mcg | 900 mcg | 43.6% | 23.4% | 229 g |
| Retinol | 0.023 mg | ~ | |||
| beta carotene | 2.225 mg | 5 mg | 44.5% | 23.8% | 225 g |
| Lutein + Zeaxanthin | 0.118 mcg | ~ | |||
| Vitamin B1, thiamine | 0.057 mg | 1.5 mg | 3.8% | 2% | 2632 g |
| Vitamin B2, riboflavin | 0.077 mg | 1.8 mg | 4.3% | 2.3% | 2338 g |
| Vitamin B4, choline | 35.16 mg | 500 mg | 7% | 3.7% | 1422 g |
| Vitamin B5, pantothenic | 0.227 mg | 5 mg | 4.5% | 2.4% | 2203 g |
| Vitamin B6, pyridoxine | 0.099 mg | 2 mg | 5% | 2.7% | 2020 |
| Vitamin B9, folates | 12.154 mcg | 400 mcg | 3% | 1.6% | 3291 g |
| Vitamin B12, cobalamin | 0.048 mcg | 3 mcg | 1.6% | 0.9% | 6250 g |
| Vitamin C, ascorbic acid | 14.38 mg | 90 mg | 16% | 8.6% | 626 g |
| Vitamin D, calciferol | 0.202 mcg | 10 mcg | 2% | 1.1% | 4950 g |
| Vitamin E, alpha tocopherol, TE | 1.539 mg | 15 mg | 10.3% | 5.5% | 975 g |
| Vitamin H, biotin | 2.335 mcg | 50 mcg | 4.7% | 2.5% | 2141 g |
| Vitamin K, phylloquinone | 19.2 mcg | 120 mcg | 16% | 8.6% | 625 g |
| Vitamin RR, NE | 1.2882 mg | 20 mg | 6.4% | 3.4% | 1553 g |
| Niacin | 0.576 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 141.29 mg | 2500 mg | 5.7% | 3.1% | 1769 |
| Calcium, Ca | 26.18 mg | 1000 mg | 2.6% | 1.4% | 3820 g |
| Silicon, Si | 0.735 mg | 30 mg | 2.5% | 1.3% | 4082 g |
| Magnesium, Mg | 14.93 mg | 400 mg | 3.7% | 2% | 2679 g |
| Sodium, Na | 19.92 mg | 1300 mg | 1.5% | 0.8% | 6526 g |
| Sera, S | 37.39 mg | 1000 mg | 3.7% | 2% | 2675 g |
| Phosphorus, P | 51.7 mg | 800 mg | 6.5% | 3.5% | 1547 g |
| Chlorine, Cl | 26.43 mg | 2300 mg | 1.1% | 0.6% | 8702 g |
| Microelements | |||||
| Aluminium, Al | 378.1 mcg | ~ | |||
| Bor, B | 50.9 mcg | ~ | |||
| Vanadium, V | 16.54 mcg | ~ | |||
| Iron, Fe | 0.772 mg | 18 mg | 4.3% | 2.3% | 2332 g |
| Yod, I | 2.78 mcg | 150 mcg | 1.9% | 1% | 5396 g |
| Cobalt, Co | 1.875 mcg | 10 mcg | 18.8% | 10.1% | 533 g |
| Lithium, Li | 1.103 mcg | ~ | |||
| Manganese, Mn | 0.1575 mg | 2 mg | 7.9% | 4.2% | 1270 g |
| Copper, Cu | 45.97 mcg | 1000 mcg | 4.6% | 2.5% | 2175 g |
| Molybdenum, Mo | 5.055 mcg | 70 mcg | 7.2% | 3.9% | 1385 g |
| Nickel, Ni | 3.713 mcg | ~ | |||
| Tin, Sn | 0.96 mcg | ~ | |||
| Selenium, Se | 4.206 mcg | 55 mcg | 7.6% | 4.1% | 1308 g |
| Titanium, Ti | 2.02 mcg | ~ | |||
| Fluorine, F | 29.69 mcg | 4000 mcg | 0.7% | 0.4% | 13473 g |
| Chromium, Cr | 1.88 mcg | 50 mcg | 3.8% | 2% | 2660 g |
| Zinc, Zn | 0.3275 mg | 12 mg | 2.7% | 1.4% | 3664 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 12.54 g | ~ | |||
| Mono- and disaccharides (sugars) | 6.2 g | max 100 g | |||
| Glucose (dextrose) | 1.033 g | ~ | |||
| Sucrose | 0.732 g | ~ | |||
| Fructose | 0.537 g | ~ | |||
| Essential amino acids | 0.138 g | ~ | |||
| Arginine* | 0.104 g | ~ | |||
| Valin | 0.094 g | ~ | |||
| Histidine* | 0.041 g | ~ | |||
| Isoleucine | 0.074 g | ~ | |||
| Leucine | 0.124 g | ~ | |||
| Lysine | 0.105 g | ~ | |||
| Methionine | 0.046 g | ~ | |||
| Methionine + Cysteine | 0.079 g | ~ | |||
| Threonine | 0.073 g | ~ | |||
| Tryptophan | 0.023 g | ~ | |||
| Phenylalanine | 0.079 g | ~ | |||
| Phenylalanine+Tyrosine | 0.137 g | ~ | |||
| Nonessential amino acids | 0.3 g | ~ | |||
| Alanin | 0.091 g | ~ | |||
| Aspartic acid | 0.179 g | ~ | |||
| Glycine | 0.056 g | ~ | |||
| Glutamic acid | 0.272 g | ~ | |||
| Proline | 0.056 g | ~ | |||
| Serin | 0.106 g | ~ | |||
| Tyrosine | 0.059 g | ~ | |||
| Cysteine | 0.034 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 52.39 mg | max 300 mg | |||
| beta sitosterol | 9.632 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.8 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.004 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 1.375 g | ~ | |||
| 17:0 Margarine | 0.003 g | ~ | |||
| 18:0 Stearic | 0.311 g | ~ | |||
| 20:0 Arakhinovaya | 0.081 g | ~ | |||
| Monounsaturated fatty acids | 6.606 g | min 16.8 g | 39.3% | 21% | |
| 16:1 Palmitoleic | 0.178 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 6.341 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.05 g | ~ | |||
| Polyunsaturated fatty acids | 1.23 g | from 11.2 to 20.6 g | 11% | 5.9% | |
| 18:2 Linolevaya | 1.206 g | ~ | |||
| 18:3 Linolenic | 0.006 g | ~ | |||
| 20:4 Arachidonic | 0.009 g | ~ | |||
| Omega-6 fatty acids | 1.2 g | from 4.7 to 16.8 g | 25.5% | 13.7% |
The energy value of pancakes stuffed with cabbage is 186.7 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Pancakes with sauerkraut
Pancakes with sauerkraut are more like flatbreads. The filling for them does not need to be made separately. Sauerkraut is added to the dough. These cabbage pancakes turn out thick and filling.
Ingredients: 0.5 liter jar of sauerkraut, egg, 15 g of granulated sugar, half a teaspoon of soda, 1.5 cups of flour, 1 fried onion, a little water from a jar of sauerkraut.
Preparation:
- Mix all ingredients. The pancakes will be thinner if the cabbage pieces are chopped finely. In this case, you can prepare thinner products by adding water to the dough.
- Fry over low heat.
- Pancakes with sauerkraut are good after a not too heavy lunch. The products have a rich taste and go well with light coffee with milk.
Pancakes with cabbage are a delicious self-sufficient dish. It's not difficult to prepare them. You can fry the filling components during the long process of baking pancakes. At the same time, after the filling is ready, the cabbage is wrapped in still warm products. Hearty pancakes with filling are eaten hot. If they have cooled down, you can always reheat them in the same frying pan where the pancakes were baked.
How to cook “Pancakes stuffed with cabbage”
Mix sugar and salt well in milk, add eggs and beat. Add the sifted flour and stir the dough without lumps. Pour vegetable oil into the dough and stir well again.
Fry thin pancakes in a well-heated frying pan.
For the filling, finely chop the cabbage.
In a frying pan with vegetable oil, simmer the cabbage under the lid. If the cabbage gives little juice, you can add a couple of tablespoons of water.
When the cabbage is almost ready, salt it and add tomato paste. For those who don't like tomatoes, you don't have to add paste.
Grate the boiled eggs on a coarse grater and add to the prepared cabbage. Stir well.
Place the prepared filling on the edge of the pancake.
And wrap it in an envelope.
Before serving, fry the pancakes in vegetable or butter.
