White Cabbage Pancakes

by Ursula
White Cabbage Pancakes

Ingredients

1/3 white cabbage
3-4 eggs
± 100 g of white/brown flour
1 teaspoon Rapunzel organic vegetable bouillon
pepper, paprika and turmeric powder to taste
pinch of salt
oil for baking

Directions

Finely cut the cabbage, add some salt and mix it together. Leave for 5 min and drain of the liquid. Add in flour, bouillon powder, pepper, paprika and turmeric powder to taste. Heat a frying pan, add the oil and add small portions of the mixture. Bake until brown on both sides. Serve with a chutney or plum sauce or chili sauce. Great for a light lunch.

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