Red cabbage with potato quark pancakes
easy
75 mins
75 mins
Ingredients
- 2 Onions
- 6-8 Cloves
- 1 kg Red cabbage
- 75 g dried apricots
- 25 g clarified butter
- 1-2 Bay leaves
- 1 Cinnamon stick
- 350 ml apple juice
- 50 g Apricot Jam
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1-2 TABLESPOONS White wine vinegar
- 750 g large potatoes
- 1 TABLESPOON dried marjoram
- 25 g Flour
- 1 egg (size M)
- 125 g Low-fat curd
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Marjoram
Directions
- 1
Peel onions and lard one with cloves. Clean the red cabbage, quarter it and remove the stalk. Cut quarters into strips, wash and drain. Dice the apricots. Heat clarified butter in a pot, add red cabbage, onion, bay leaves and cinnamon and fry briefly.
- 2
Deglaze with apple juice, add apricots and stew for about 50 minutes. After half of the stewing time add apricot jam. Season cabbage with salt, pepper, sugar and vinegar. In the meantime, wash the potatoes thoroughly and grate them coarsely. Finely grate the remaining onion. Mix potatoes, grated onion, marjoram, salt, pepper, egg, curd and flour well. Heat some oil in a pan and fry 3 of them until golden brown. Keep warm. From the remaining dough, bake 9 more buffers in the same way.
- 3
Finely grate the remaining onion. Mix potatoes, grated onion, marjoram, salt, pepper, egg, curd and flour well. Heat some oil in a pan and fry 3 of them until golden brown. Keep warm. From the remaining dough, bake 9 more buffers in the same way. Arrange red cabbage and buffers on a plate and serve garnished with marjoram as desired
Nutrition Facts
440 kcal
60 g
14 g
14 g
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