I experimented with a new way to cook cabbage: tender cabbage encased in a crispy, golden-brown batter. This dish deviates from ordinary cabbage pancakes; instead of dough, a delicate batter is used, resulting in aromatic and flavorful cabbage bites.
Preparing the Cabbage:
The cabbage shouldn’t be raw, so it needs to be blanched until moderately soft. There are two blanching methods, similar to preparing cabbage rolls:
First Method: Completely immerse the cabbage head in boiling water, gradually removing the top leaves. For convenience, a knife or fork can be used.
Second Method: Remove the leaves first, then put them in boiling water.
After blanching, cool the cabbage and cut it into squares, removing the base of the leaf and any torn edges. Stack the leaves in 2-3 layers, creating a « cabbage base. » You can make thin products with one layer or stack them higher with three layers of cabbage.
Preparing the Batter:
If you have a favorite batter recipe, that’s great. The key is to ensure the batter is thin and to your liking. Here’s a universal recipe:
3 eggs
3 tbsp flour
2 tbsp sour cream
100 g soda
Salt and pepper to taste
Adjust the ingredients based on the desired thickness of the batter. You can also add spices like cumin, paprika, or Italian herbs for aroma and flavor. Adjust the batter’s consistency by using water for crispiness, soda for thinness, or kefir for fluffiness.
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