Smoked with cabbage in potato pancakes

Last Updated on December 8, 2024

Smoked shoulder, or other suitable piece of smoked meat, cut into thicker slices, fried in a pan in fat, served with stewed sauerkraut in freshly fried potato pancakes.

Ingredients:

500-600 g of boneless smoked shoulder oil salt For potato pancakes: 1 kg of peeled floury potatoes 5-6 tbsp smooth flour 3-4 pcs garlic cloves 2 pcs of egg 2 tbsp dried marjoram pepper salt Lard or oil for frying For sauerkraut stew: 500 g of sauerkraut 1 piece onions 1 tbsp smooth flour 1 tablespoon fat cumin sugar salt

Procedure:

Prepare the cabbage stew; skim the brine from the cabbage, tip the cabbage into a saucepan, add a little water, put on a heat source, simmer briefly under a lid, then thicken the cabbage with a roux made from flour and fried onion, season with salt and sugar, stir.

Prepare potato pancakes; grate the washed, peeled potatoes on a medium coarse grater, let the water release and then squeeze them in a clean cloth, mix the prepared potatoes with eggs, flour, crushed garlic, salt, pepper and crushed marjoram, make the dough, in a wide frying pan on a medium heat source with a large amount of lard or oil, fry the potato pancakes individually, fry them on both sides, until golden brown, stack the potato pancakes and cover them to keep them hot.

Slice the cabbage into slices about 1.5-2 cm thick, fry the meat on both sides in hot oil, serve immediately, together with the cabbage, in potato pancakes.