Kapustniki~Cabbage Pancakes
Kapustniki
We’re grateful for CSA member, Olga, and the contribution of her family’s culinary traditions. This is a hearty cabbage casserole from Olga’s grandmother.
For the sauce you’ll need:
- 1 onion, diced
- 1 carrot (optional), shredded or diced
- 1 quart of canned tomatoes –pureed. You can also use about 3 cups of Jubilee’s fresh tomatoes with skins removed and diced.
- Salt, pepper to taste
- 1 bay leaf
- Oil for sautéing
For the pancakes you’ll need:
- 2 lbs cabbage
- 4 T semolina flour
- 4 eggs
- 1-2 T flour
- 3-4 green onions (optional)
- Salt, pepper to taste
- Oil for frying
To make the sauce:
- Sauté the onion,
- add the carrot if using and sauté until soft and starts to brown about 5 min.
- Add strained tomatoes and bay leaf and let simmer until it thickens a little bit.
- Add salt and pepper.
To make the pancakes:
- Shred the cabbage and let it macerate with the salt.
- Add semolina flour, mix it together and let it stand so the semolina will absorb some of the cabbage juice.
- Add the rest of the ingredients and mix well.
- Make the patties and fry on both sides until golden brown.
Using a heavy bottom stainless steel pot with a lid:
- Put 1 layer of the cabbage patties in the pot,
- Cover with some of the sauce, repeat until all the patties are used.
- Add about 1 cup of water to the pot, bring to a boil and simmer on low for about 20-30 minutes. The time will vary. Whatever it takes to make the cabbage soft. Just take a piece and test it.
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