This simple, hearty recipe is full of fiber and protein while being relatively low in calories, making it a great dinner option for anyone looking to manage their weight. The use of fresh vegetables also ensures you’re getting plenty of nutrients. Enjoy replicating your grandmother’s healthful recipe!
Ingredients:
1 Potato, peeled and thinly sliced
1 Carrot, peeled and thinly sliced
1 Onion, thinly sliced
Half a young Cabbage, thinly sliced
30 ml Water
2 Chicken Eggs
2 tablespoons Flour
Salt, to taste
Olive Oil, for cooking
Instructions:
Prepare the Vegetables:
In a large saucepan, bring water to a boil. Add the thinly sliced potato and carrot. Boil for about 8 minutes, or until they are just starting to become tender.
Add the thinly sliced onion and continue boiling for an additional 2 minutes.
Cook Cabbage:
Add the thinly sliced cabbage to the saucepan. Pour in 30 ml of water and simmer the mixture for a few more minutes until the cabbage is soft and the water has mostly evaporated.
Make the Pancake Mixture:
In a large mixing bowl, beat the eggs. Add the flour and salt, mixing until smooth.
Drain any excess water from the boiled vegetables and add them to the egg mixture. Stir well to ensure the vegetables are evenly coated with the egg mixture.
Cook the Pancake:
Heat a generous amount of olive oil in a non-stick frying pan over low heat. Pour the vegetable and egg mixture into the pan, spreading it evenly.
Cover with a lid and cook for about 5 minutes. Then, carefully place a plate over the pan, flip the pancake onto the plate, and then slide it back into the pan to cook the other side. Cook for another 5 minutes, covered.
Serve:
Once both sides are golden and the pancake is cooked through, transfer it to a plate.
This dish can be served hot or at room temperature, perhaps with a side of light salad or some yogurt.
Serving Suggestions:
With Salad: Serve with a fresh, light salad for a balanced meal.
With Yogurt: Enjoy with a side of plain yogurt or a dollop of sour cream.
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