PREMIUM
@SilinaDarina
Difficulty: Medium
6 Serves
0.0
Prep Time
5 min.
Cooking Time
50 min.
Serves
6
Cuisine
Ukrainian
Difficulty
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About This Recipe
I suggest preparing an incredibly delicious and satisfying savory cake from seasonal vegetables. For making the layers, we will use grated young zucchini and white cabbage. Then we will spread the layers with sour cream sauce with garlic and herbs and decorate the cake with grated hard cheese. It turns out a very juicy and fragrant dish that is perfect for lunch or a light dinner. Another plus of this recipe is that you don't need an oven to bake the layers, we will cook them in a pan. This saves time and simplifies the cooking process significantly. So, let's get started!
Ingredients List
Total Ingredients: 13
Serves:
White cabbage - 300 g
Young zucchini - 300 g
Chicken eggs C1 - 3 pcs.
Wheat flour - 4 tbsp
Sour cream 25% (classic) - 300 g
Hard cheese - 75 g
Garlic - 2 clove
Greens (dill and parsley) - 50 g
Salt - ½ tsp
Ground black pepper - ⅕ tsp
Khmeli-suneli seasoning - ½ tsp
Ground paprika - ⅕ tsp
Vegetable oil for frying - 50 ml
Nutrition Facts
Serves:
🥓
Fat
159г
🍚
Carbohydrates
93г
🥩
Protein
50г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Shred the white cabbage as thinly as possible. Knead the vegetables with your hands so that they release juice.
Step 2
Wash the zucchini, cut off the ends, shred the vegetables on a grater with a fine blade. Squeeze the vegetables to remove excess juice, add to the white cabbage.
Step 3
Add 3 chicken eggs to the vegetables, mix the ingredients.
Step 4
Add the sifted wheat flour, salt, and spices to taste to the resulting mixture.
Step 5
Mix the ingredients until smooth.
Step 6
Place a 20 cm diameter frying pan on the heat, grease it with odorless oil. Place a small amount of vegetable mixture on the heated pan, evenly distribute it in a thin layer around the entire perimeter.
Step 7
Fry the vegetable pancake over medium heat until golden brown on both sides. Prepare all the pancakes this way; the specified amount of ingredients yields 4-5 pieces. Cool them to room temperature.
Step 8
Meanwhile, prepare the sauce. In a deep bowl, combine thick sour cream, garlic passed through a press, and finely chopped greens. I used dill and parsley, you can add cilantro if desired.
Step 9
Assemble the snack cake, alternating vegetable layers and sour cream sauce.
Step 10
Grease the top crust with the remaining sour cream sauce, decorate the top of the cake with grated hard cheese. Place the snack cake in the refrigerator for at least 30 minutes to allow it to infuse and cool.
Step 11
Before serving, garnish the zucchini and white cabbage cake with fresh herbs.
Step 12
Cut the vegetable cake into serving pieces and serve.
Step 13
Enjoy!
Enjoy your meal!
Follow the instructions step by step