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8. Small savory cabbage pancakes
Mix 2 cups of very finely shredded cabbage with two eggs, a quarter cup of all-purpose flour and 2 tablespoons of water. The batter should hold the cabbage together; add a small splash of water only if it is too stiff to spoon.
Cook small, thin pancakes in a lightly oiled skillet over medium-low heat. Turn when the underside is set and golden, then continue until the center is cooked. Egg dishes should reach 160°F. Use a thermometer and don’t taste raw batter: both raw flour and eggs need proper cooking.
Serve with yogurt or another suitable sauce. This is a simple cabbage pancake idea, not a claim to reproduce a particular regional recipe. Finely cut cabbage is easier to cook through than thick strips. Smaller pancakes are also easier to turn without breaking.
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