A win-win option to tasty and satisfying feed your family or guests - these, of course, are pancakes. Great sweet desserts or original snacks come out of them. Today we will cook pancakes with cabbage. Here you can use both fresh and pickled vegetables, add to it other ingredients, such as minced meat, mushrooms, carrots with onions, eggs and even cheese.

Classic pancakes with cabbage

If you like pancakes, then with cabbage filling you will also appreciate it. For the filling, you can take not only cabbage, but also other vegetables, for example, carrots and onions.

Ingredients for the dough:

  • ½ liter of milk;
  • three eggs;
  • three tablespoons of granulated sugar;
  • ¼ teaspoon of soda and salt;
  • 60 ml of vegetable oil;
  • 320 g flour.

Ingredients for the filling:

  • a quarter of a head of cabbage;
  • one carrot and one onion;
  • half a glass of tomato puree.

To always make pancake dough, all ingredients must be at the same temperature.

Cooking method:

  1. The first step is to bake pancakes. To do this, shake the eggs together with the sweetener, salt, soda and oil. Pour in milk and sprinkle flour. At the end, pour water portionwise to dilute the dough to the consistency of liquid sour cream.
  2. Bake the pancakes and stack them in a stack.
  3. For the filling, finely chop the cabbage and simmer it in oil until soft. Then put grated carrots, chopped onions and cook the vegetables with tomato puree, a pinch of salt and sugar for another ten minutes.
  4. Stuff the pancakes with the filling and serve them to the table.

With the addition of eggs

Pancakes are perhaps one of the most popular dishes in our country. It is always a delicious breakfast, and dinner or even a real holiday on our table.For the filling, you can use different ingredients - meat, vegetables, cottage cheese, caviar, but today we offer to cook a budget option - pancakes with cabbage and eggs.

To do this, bake pancakes according to the classic recipe, and in the filling we will use:

  • 380 g of cabbage;
  • two boiled eggs;
  • onion head;
  • medium-sized carrots;
  • four tablespoons of oil.

Cooking method:

  1. Chop the cabbage finely, pass the carrots through a grater, and chop the onion into small cubes.
  2. In the heated oil, first fry the cabbage, after ten minutes, put the rest of the vegetables to it and salt to taste. Stew for another 15 minutes.
  3. Then mix the vegetable mass with chopped boiled eggs.
  4. For each pancake, put a spoonful of the filling and wrap them with a straw or envelope, as you like. Put portions on a dish and pour sour cream.

Cooking with meat

Pancakes with meat are sure to be appreciated by all men, because such an appetizer comes out hearty, tasty and fragrant.

For the filling, you can take any minced meat, but more juicy, it is obtained from mixed pork and beef.

For the preparation of pancakes, we also use the classic recipe, and the filling will need to be prepared in advance:

  • 470 g minced meat (pork plus beef);
  • 350 g of cabbage;
  • bulb;
  • two garlic cloves;
  • dried parsley and dill.

Cooking method:

  1. First bake pancakes, one side should be completely baked, and the other pale.
  2. In a pan we pass chopped garlic and onions until golden, then put chopped cabbage, add salt and pepper to taste, simmer until the cabbage is ready.
  3. Now you need to quickly fry the minced meat, not forgetting to salt and pepper it.
  4. As soon as the mince is ready, mix it with vegetables, add dried herbs.
  5. We spread the filling on the baked side of the pancakes and collapse them in the form of envelopes. Before serving, fry portions on both sides until golden.

Pancakes stuffed with cabbage and mushrooms

Bake thin pancakes according to the classic recipe and stuff them with a filling of vegetables and mushrooms. So you get a tasty and fragrant snack that will decorate any, even a festive table.

Ingredients:

  • pancakes;
  • 170 g of mushrooms;
  • 370 g of cabbage;
  • onion and carrots;
  • a bunch of dill;
  • two boiled eggs.

Cooking method:

  1. Grease the finished pancakes with butter, stack them in a pile and cover with a towel.
  2. Fry chopped onion in hot oil for two minutes, then add chopped cabbage and grated carrots to it. When the vegetables are almost ready, put thinly sliced ​​mushrooms with them and simmer for another ten minutes.
  3. Dice boiled eggs, chop dill finely. Mix stewed vegetables and mushrooms with these ingredients, salt and pepper to taste.
  4. On each pancake, put two tablespoons of the filling and fold the blanks with an envelope. Fry portions until golden and serve with appropriate sauces or sour cream.

With stewed cabbage and vegetables

Pancakes stuffed with vegetables are very juicy and tasty. The stuffing from cabbage for pancakes can be not only fresh, but also pickled. Delicate butter dough goes well with the delicate acidity of the vegetable, emphasizing its pleasant taste.

Ingredients:

  • 420 ml of milk;
  • 370 g flour;
  • one egg;
  • half a glass of lean oil;
  • 1 tsp salt and white sugar;
  • 480 g of cabbage;
  • large carrot;
  • onions and leeks;
  • three tablespoons of tomato puree;
  • several branches of dill.

Cooking method:

  1. Pour milk into a deep container, drive in an egg, add salt, sweetener, pour flour and add butter. We mix the ingredients with a mixer until the consistency of liquid sour cream.
  2. We bake pancakes.
  3. Put shredded cabbage and grated carrots in a bowl, add salt and mix.
  4. In hot oil, we pass the onions, then put the rest of the vegetables to it, as well as chopped dill and leek. Stew the composition until tender and ten minutes before the end of the process add tomato paste.
  5. With the prepared filling, we stuff the pancakes and serve.

How to make cheese

It will seem to many that using cabbage with cheese for filling pancakes is somehow inappropriate, but in fact, such a dish turns out to be very tasty and original. Make pancakes according to the classic recipe and stuff them with cheese and vegetable composition. The result you will be very pleasantly surprised.

Ingredients:

  • pancakes;
  • 320 g of cabbage;
  • onion and carrot;
  • 70 g of cheese;
  • 1 tsp ginger
  • two spoons of sour cream.

Cooking method:

  1. Bake pancakes and cool.
  2. Put shredded cabbage, chopped onions and grated carrots in a pan with butter. Mix them with salt, pepper, ginger and sour cream. Pour half a glass of water and simmer vegetables until cooked.
  3. In a hot vegetable mixture, put finely grated cheese, mix quickly.
  4. Lay out the filling on the pancakes and roll them with rolls. They can be served in portions whole or cut into small pieces and served as a snack.

Lean pancakes with white cabbage

Pancakes with various filling - the dish is delicious. But it’s impossible to cook them in Lent. However, there is a recipe for lean pancakes with vegetable filling, which will help out when you really want to diversify the menu.

Prepare in advance:

  • 380 ml of mineral water;
  • 380 g flour;
  • 60 ml of vegetable oil;
  • a spoon of granulated sugar;
  • a pinch of salt and soda;
  • carrots and onions;
  • 270 g of cabbage.

Sometimes, for splendor, not only soda is added to the dough, but also mineral water, yeast, and even vodka.

Cooking method:

  1. Dissolve the sweetener and salt in the mineral water, add flour and soda and mix thoroughly so that there are no lumps in the dough. Then pour in vegetable oil.
  2. Bake the pancakes.
  3. For the filling, extinguish the cabbage separately, fry the chopped carrots and onions. Combine all the vegetables, salt, pepper and sweeten a little.
  4. Stuffed pancakes with the prepared stuffing and you are ready for the fasting dinner.

Pancakes with cabbage will be a great choice for a light dinner or a snack at work. They can be safely given to children at school and just eat for breakfast. Diversify your menu with a tasty, healthy and fairly simple dish of the available ingredients.

Related:More from the author: