Potato pancake on cabbage leaf

Name: Potato pancake on cabbage leaf - Antoaneta P.
Ingredients: 500 g white flour; 250 g water; 1 cube of yeast; 1 teaspoon salt; 1 teaspoon sugar; 500 g potatoes; 50 ml oil; 1 onion; red pepper powder; pepper; salt; green parsley; green cabbage leaves

Pasta/Pizza - Potato pancake on cabbage leaf by Antoaneta P. - Recipia

Potato pancakes on cabbage leaves When I baked bread in the oven, I almost always kept a portion of the dough for potato pancakes. In our family, the potato filling was the most requested. Pancakes are a type of simple pie made from bread dough, baked directly on cabbage leaves. I have made them many times at home, sometimes using the bread machine just for kneading, but the rest of the steps are always equally practical. Quick Info Total time: about 2 hours Preparation time: 30-40 minutes (including kneading and shaping) Baking time: 20-30 minutes Servings: 7-8 pancakes (depends on the size of the pieces) Difficulty: medium, especially if you haven't worked with bread dough before Recipe type: fasting, rustic pie, easy to adapt Ingredients 500 g white flour 250 g water 1 cube fresh yeast 1 teaspoon salt 1 teaspoon sugar 500 g potatoes 50 ml oil 1 onion sweet paprika pepper salt fresh parsley green cabbage leaves Preparation method 1. For the dough, put in the bread machine bowl or a large bowl the water, crumbled yeast, salt, and sugar. On top, add the flour. Start the kneading cycle or knead by hand until you have an elastic and non-sticky dough. Cover and let rise until it doubles in volume. 2. Meanwhile, wash the potatoes and boil them in their skins, in salted water. Check them with a fork after 25-30 minutes. When they are soft, drain them and let them cool enough to peel. 3. Peel and wash the onion and parsley. Chop the onion into small cubes. 4. In a pan, heat the oil, add the onion, and sauté until it becomes translucent. Add paprika, salt, and pepper to taste and mix quickly. Add the peeled and mashed potatoes over the onion. Mix well and mash the potatoes while they are still hot. Finally, add the chopped parsley. Let the mixture cool. 5. When the dough has risen, knead it a little by hand on the table, then break off pieces the size of a larger apple. 6. On a floured surface, roll each piece into a thin, rectangular or oval sheet. 7. Place 2-3 tablespoons of the potato filling in the center and spread it evenly, leaving free edges. Fold the edges over the filling, like a letter. 8. Wash the green cabbage leaves and dry them with a towel. Place a cabbage leaf over each pancake, then turn it over with the folded side down and place it in a baking tray lined with parchment paper. 9. Mix a little water with oil, salt, and paprika. Brush each pancake on top with this mixture using a brush. 10. Bake in a preheated oven at 200°C for 20-30 minutes, until they become golden and nicely colored. Why I make the recipe often I find it very suitable for fasting days or when I want something filling made from simple ingredients. It can be easily adapted, does not require special techniques, and uses regular bread dough, which turns out well almost every time. Tips and variations Tips Do not let the potatoes cool completely before mashing, it is much easier to work with them while they are still warm. The dough should be elastic enough but not soft, so the filling doesn’t ooze out when folding. If the cabbage leaf is too tough or thick, you can briefly blanch it in hot water to soften it. Substitutions You can use any type of potatoes, but starchy ones mash better. If you don’t have parsley, you can use dill if you prefer. For the fasting version, don’t change anything, all ingredients are suitable. Variations Other fillings can also be used, such as sautéed cabbage or cheese, but the basic recipe remains the same. For a more intense flavor, you can add a little crushed garlic to the filling. Serving ideas They are good both warm and cold, at the table or on the go. You can serve them as a main dish or as a snack, possibly with a seasonal salad on the side. Frequently asked questions 1. Can I use pickled cabbage leaves? I do not recommend it, as they soften too much when baked and can leave a too sour taste. Fresh cabbage is more suitable. 2. Can I make the dough in advance? Yes, you can prepare the dough a day ahead and keep it in the fridge, covered. Take it out an hour before shaping the pancakes. 3. What if I don’t have parchment paper? If you use cabbage leaves, they replace parchment paper quite well. However, if the tray is old and tends to stick, you can grease the tray with oil. 4. Can I freeze baked pancakes? I do not recommend it, as the texture of the dough and potatoes changes upon defrosting, becoming more rubbery. 5. What can I substitute for fresh yeast? You can use 7-8 g of dry yeast, mixed with the flour before kneading. Nutritional values Estimation for one serving (from 8 pieces): approximately 250 kcal, 44 g carbohydrates, 4 g protein, 5 g fat. Values may vary depending on the amount of filling and oil used. The recipe does not contain ingredients high in fat or sugar. Storage and reheating Potato pancakes can be stored at room temperature, covered, for up to two days. They become drier after the first day but can be reheated for a few minutes in the oven or on a skillet. Freezing is not recommended. They are best consumed fresh.

Potato pancake on cabbage leaf

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