White cabbage pancakes

Start by washing the cabbage thoroughly, then cut it into thin strips. Here it is important that the strips are not too thick - the consistency of the pancakes depends on this.

Bring water to a boil in a large pot, add the shredded cabbage and cook until soft (about 15 minutes). Check the softness of the cabbage with a fork, it should be soft, but not overcooked.

Then drain the cabbage and cool it down.

In a bowl, combine cabbage, eggs, flour, salt and pepper. Mix thoroughly to combine the ingredients.

Don't be afraid to spice up the dough. I personally add a little more pepper to boost the flavor of the cabbage.

In a large pot, over medium heat, heat the oil. When the oil is at the right temperature (we can check this by putting a piece of bread into the oil-if it starts to fry right away, the oil is at the right temperature), spoon portions of the batter and fry until golden on both sides.

Watch the temperature of the oil. If it's too hot, the pancakes will quickly burn from the surface, and the inside will be raw.

Layer the fried pancakes on a paper towel to get rid of excess fat.

Serve the pancakes warm. They especially taste good with sour milk or cream. Enjoy!