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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté onions, cabbage and garlic until soft. | 2. Peel and fine-grate potatoes, or dice and use a blender. The potatoes need to be a real purée. It’s ok to add water to blend, as later you MUST put the potatoes into a fine mesh strainer and let the water seep out. | 3. After 2 or 3 strainings to remove excess water (takes 30 minutes or so), put potato “mud” into a bowl and add egg, salt, pepper, and flour and mix well. | 4. Add sautéed onion-cabbage mixture to potatoes, mixing well. | 5. Heat thin layer of oil in electric frypan at 300° F, drop large spoonfuls of mixture into pan and smooth out to a thin pancake about 3-4” in diameter. | 6. Cook about 5-7 minutes a side until nicely browned and crisp. | 7. Place on a paper towel lined plate, keeping warm as you do other batches. | 8. Serve with sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	5	cups	pureed	577.5	131.175	15.375	0.675
onion	1	cup	chopped	64.0	14.944	1.76	0.16
cabbage	1 1/2	cups	shredded	33.375	7.742999999999999	1.7088	0.1335
garlic clove	3		minced crushed	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.