Recipe: Tender Pancake loaf with cabbage step by step with pictures | Handy.Recipes

Tender Pancake loaf with cabbage

Cooked pancake loaf with cabbage tender

Nutritional Value

The first time I made this loaf when I was thirteen or four. My parents, accustomed to my cooking zeal, imagination, and a lot of different dishes every day, were madly delighted with this loaf!) And now that I have a family of my own, I bake this loaf and take it to my parents (at home I leave a little - my husband, a fussy eater, does not like cabbage at all), each time seeing the genuine joy and delight. And it's so nice it brings tears to my eyes! I found this recipe a long time ago in some culinary calendar, added a little "of my own stuff"). I want to share this recipe with the cooks! I hope you enjoy this very, very tender and delicious pancake pie!

Author of the recipe

Ingredients for pancake loaf with cabbage "tender":


  • Wheat Flour / Flour - 2 glass
  • Milk (1 glass - for dough, 2 glass - for stewing cabbage, 2 glass - for pouring) - 5 glass
  • Chicken egg (2 for batter, 3 for stuffing, 3 boiled - for stuffing) - 8 units
  • Sour cream - 250 ml
  • Butter (130g - for stuffing, 20g - for greasing the molds) - 150 g
  • vegetable oil (for baking pancakes) - 2 tablespoon
  • White cabbage / Cabbage (fresh) - 1-1,2 kg
  • Salt (table salt, coarse, to taste)
  • Water (cold) - 1 glass
  • Black pepper (ground, to taste)
  • Dill (powdered, to taste)
  • Sugar - 2 teaspoon

How to cook pancake loaf with cabbage "tender" step by step with photos


First make the pancakes. Separate egg whites from yolks. Crumble the yolks with sugar.

Whites whipped into a strong foam with a mixer, adding a teaspoon of salt (whites should be well cooled).

Add milk and water to the egg yolks, then add flour, mixing gradually to prevent lumps. The dough should be a little thinner than for pancakes. Add egg whites, gently continuing to mix.

Pour batter onto a greased pan and fry a thin, but very soft pancakes.

Use a small frying pan to make 10-12 pancakes from a given amount of dough.

Now for the filling. Shred the cabbage in julienne strips.

Pour milk over the cabbage and stew over medium heat until soft (about 25 minutes), stirring occasionally.

Cut eggs into medium sized cubes.

Add butter and chopped eggs to the cooked cabbage.

Next, add a little dried dill to the stuffing, it is with it you get that crazy flavor of stuffing. I tried it with fresh, but it's not the same, oddly enough)), salt, pepper and mix well. Our stuffing is ready!

Grease a baking pan (I have a Teflon cake pan, I'm used to it, it's the only pan I bake this loaf in) with butter. Layer the pancakes alternately with the cabbage filling, pressing them down a little with your hands.

Cover the last layer with a pancake.

Prepare the filling. Whisk eggs with milk and sour cream, adding a little dried dill.

Pour our pancakes with cabbage in the form, so that the filling covered the edges of the pie and slightly covered the top pancake. Bake for about 25 minutes at medium temperature (180*C).

The filling should "set", and the pie should swell and rise nicely.). I pry the edges with a knife, to easily get it out of the mold, so our very delicate loaf would not fall apart.

When it's cool, we turn it upside down. That's the beauty we have here.).

We cut it into pieces and enjoy it.. My mom eats it without tea and coffee, covering her eyes, honestly))). Anyway, drinks are up to you!

Nutritional Value:

Whole Dish:
Calories
427814 Calories
Protein
5900.5 g
Fat
41362.9 g
Carbohydrates
6956.8 g
100g:
Calories
204.5 Calories
Protein
2.8 g
Fat
19.8 g
Carbohydrates
3.3 g

Chicken Egg, Salt, Black Pepper, Vegetable Oil, Flour, Sugar, Butter, Sour Cream, Water, Dill, Milk, Cabbage, Baking, Soft, Cakes, Pastry, Pancake

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