Potato quark pancakes with red cabbage

Name: Potato quark pancakes with red cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Red cabbage; 2 Onions; 75 g dried apricots; 1-2 TABLESPOONS clarified butter; 350 ml apple juice; 2-3 TABLESPOONS White wine vinegar; 1 Bay leaf; 2-3 Cloves; 7-10 Tbsp salt, pepper; 1-2 TABLESPOONS Apricot Jam; 750 g large potatoes; 1 egg, 125 g low-fat curd cheese; 2 TABLESPOONS Flour; 7-10 Tbsp dried marjoram; 2-3 TABLESPOONS Oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Red cabbage
2 Onions
75 g dried apricots
1-2 TABLESPOONS clarified butter
350 ml apple juice
2-3 TABLESPOONS White wine vinegar
1 Bay leaf
2-3 Cloves
7-10 Tbsp salt, pepper
1-2 TABLESPOONS Apricot Jam
750 g large potatoes
1 egg, 125 g low-fat curd cheese
2 TABLESPOONS Flour
7-10 Tbsp dried marjoram
2-3 TABLESPOONS Oil

Directions

1
Clean, wash and quarter the red cabbage and remove the stalk. Cut the quarter into strips. Peel the onions. Dice the apricots and 1 onion
2
Fry the red cabbage in hot clarified butter. Add onion and apricot cubes, juice, vinegar, bay leaf, cloves, salt and pepper. Bring to the boil, cover and stew for about 50 minutes. Stir in jam after approx. 30 minutes
3
Peel, wash and roughly grate the potatoes. Grate 1 onion finely. Knead both with egg, quark, flour, marjoram, salt and pepper
4
Heat oil in a coated pan in portions and bake about 12 buffers in it until golden brown. Season red cabbage with salt and pepper. Arrange everything
5
Drink: red country wine