Cabbage Fritters with Cheese

Ingredients

200 g cabbage

2 tbsp parsley

1 tbsp sour cream

1 egg

50 g cheese

ground white pepper to taste

3 tbsp flour

1/4 tsp baking powder

pinch of salt

Shred the cabbage and blanch it in boiling salted water for a few minutes: blanching will make it soft and tender. Drain the cabbage and place it in a colander to cool and remove excess moisture.

Mix the cooled cabbage with chopped parsley. Add the beaten egg, sour cream, cheese, and ground white pepper. Mix thoroughly. Sift the flour with the baking powder and a pinch of salt and mix again. 

If necessary, add a little more flour – the mixture shouldn't be runny, but it shouldn't be too thick either. Refrigerate for at least half an hour.

Preheat the oven to 180°C (350°F) 15 minutes before baking. Cover the baking sheet with a sheet of baking paper.

Stir the cabbage mixture and, using a tablespoon, drop it little by little onto the baking sheet to form pancakes (just like you would with a frying pan). Place the baking sheet in the oven.

After about ten minutes, you'll see the pancakes puff up and rise. They should now be slightly firmer and nicely golden brown. This will take 20 minutes or more, depending on the individual characteristics of your oven.

Remove the pancakes from the baking sheet using a spatula and place them on a warmed plate. Serve immediately, while they're still nice and hot. As they cool, they collapse, which is no surprise—they contain very little flour.

Enjoy your meal!