White Cabbage Pancakes with Flaxseed Oil Quark

Ingredients

• 500 g mostly starchy potatoes
• 1 Carrot
• 400 g white cabbage
• 1 egg
• 1 tbsp flour
• Salt
• nutmeg
• clarified butter (for frying)

Instructions

1. 1.

   Peel and finely grate the potatoes and carrot. Wrap them in a damp kitchen towel and squeeze out excess moisture, leaving some juice behind so that the released starch stays at the bottom of the bowl. Wash the cabbage, remove the tough core, and finely shred it as well. Add the shredded and grated vegetables to the bowl with the egg and flour, mix well, and season with salt and nutmeg.

2. 2.

   Form small lumps of the mixture into a non‑stick pan with hot clarified butter, press them flat, and cook slowly for 2–3 minutes until golden brown. Flip and cook another 2–3 minutes until fully cooked. Repeat to make about 12 pancakes per batch.

3. 3.

   Drain on kitchen paper and keep warm in an oven at 80 °C if desired.

4. 4.

   Serve the pancakes with quark mixed with flaxseed oil, as preferred.