Liver Pancakes with Cranberry Sauce

Ingredients

• 500 g pork liver (pre‑prepared)
• 250 g White cabbage
• 4 tbsp flour
• 2 eggs (separated)
• 4 tbsp Sour cream
• milk (as needed)
• Salt
• Pepper (freshly ground)
• clarified butter (for frying)
• cranberry sauce (jar)

Instructions

1. 1.

   Wash, clean, and cut the liver into cubes after removing excess tendons and skin. Wash, clean, remove the core from the white cabbage, and chop into pieces.

2. 2.

   Process the liver through a meat grinder and mix with flour, egg yolks, and sour cream to form a smooth batter. If the batter is too thick, add a little milk.

3. 3.

   Whisk the egg whites until stiff peaks form and fold them into the batter. Season with salt and pepper. In a hot pan with clarified butter, cook small golden‑brown pancakes. Serve with cranberry sauce.