Potato pancakes with cabbage and smoked meat

Last Updated on December 7, 2024

Potato pancakes fried in fat in a pan, served two at a time with stewed, seasoned sauerkraut and onion fried cubes of smoked meat.

Ingredients:

For the potato pancakes: 1 kg of floury peeled potatoes 5-6 tbsp of plain flour ./td> 2 tbsp dried marjoram 3-4 pcs garlic cloves

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2 pcs of eggplant pepper salt Lard or oil for frying For sauerkraut stew: 500 g of sauerkraut 1 piece onion 1 tbsp of fat or a little oil 1 tbsp smooth flour flour sugar salt For meat: 500 g of smoked meat 1 pk ./td> onions fat

Procedure:

Prepare the cabbage stew; skim the brine off the cabbage, tip the cabbage into a pot, add a little water, put on a heat source, simmer briefly under a lid, then thicken the cabbage with a roux made from flour and fried onions, season with salt and sugar, stir<

Roast the peeled, finely chopped onion in a frying pan and melted lard, add the diced smoked meat, roast, stir occasionally

Prepare potato pancakes; grate the washed, peeled potatoes on a medium coarse grater, let the water release and then squeeze them in a clean cloth, mix the prepared potatoes with eggs, flour, crushed garlic, salt, pepper and crushed marjoram, make the dough, in a wide frying pan on a medium heat source with a large amount of lard or oil, fry the potato pancakes individually, fry them on both sides, until golden brown, stack the potato pancakes and cover them to keep them hot

Always use two potato pancakes per portion, spread one on a plate, put a layer of sautéed cabbage on it, cover with the second potato pancake, spread some of the smoked meat with onions and fat on top, serve immediately, hot.