Cabbage Pancakes [Recipe] ESP/ENG

Hello, I hope you are all doing well. First of all, I want to send you all a warm greeting. This is my first time uploading content to this community. Over the weekend, my wife and I were cooking and we wanted to try something different. She tried a delicious potato recipe, and I wanted to try something I've seen her make before: cabbage pancakes. I was a little wary of how they would turn out since it was my first time making that recipe, but based on what my family told me, and based on my own judgment, they turned out pretty good.

Hola, espero que estén muy bien, ante todo quiero enviarles un caluroso saludo, es mi primera vez subiendo contenido en esta comunidad, pero es que el fin de semana estuve cocinando con mi esposa y quisimos hacer algo distinto, ella se atrevió con una receta de papas que estuvo buenísima y yo quise atreverme haciendo algo que le he visto preparar a ella en otras ocasiones, unos pancakes o tortitas de repollo. Yo estaba un poco a la expectativa de como estarían ya que era la primera vez que yo preparaba esa receta, pero según lo que me dijo mi familia, y basándome en mi propio criterio, quedaron bastante bien.

First, I chopped the cabbage. You can use more or less; I'm making this amount for four people. The way you cut it depends on your taste, but I recommend cutting it into small pieces to make it easier to handle and precook.

Next, boil the cut cabbage, but not for too long, just long enough to clean it and pre-cook it. The idea is to have it slightly soft, but still al dente.

While I was boiling the cabbage, I started chopping the vegetables, namely the onion and the sprig of chives. You can also add other ingredients like peppers or cilantro, even parsley.

In a frying pan, I cooked the four previously crushed garlic cloves (I think it's better to crush them than to cut them because this way you get more flavor). They should be cooked for only a few seconds over low heat, this with the aim of "perfuming" the oil.

I then added the other ingredients and cooked over low heat. I also added a pinch of salt to speed up the cooking process and some seasoning.

After a few minutes I removed the cabbage from the heat, strained it, and added cold water to stop the cooking process.

Then I put all the cut cabbage in a container, added about half a cup of water and the already sautéed vegetables (which will give it a lot of flavor), mixed everything and added salt and seasonings to taste, even as a special touch I added a little oregano, but this is optional.

I added one tablespoon of corn flour (to give it a little firmness) and four tablespoons of wheat flour, then mixed the ingredients well. If you don't have or don't want to add corn flour, just add one more tablespoon of wheat flour. The consistency should be like pancake batter.

Then, in a preheated pan, I added a couple of tablespoons of the batter and spread them with a spoon until they formed these pancakes. They don't have to be shaped exactly the right way. You can make them as large or small as you like, even one that covers the entire surface of the pan. However, the smaller and thinner they are, the faster they will cook. The key is to cook over low heat and cover the pan with a lid.

When the top looks dry, it's time to turn them over and cook the other side.

And here they are, the delicious cabbage fritters. They're delicious and nutritious, perfect for snacks, but here at home my wife always makes them as a side dish for lunch. The truth is, modesty aside, they turned out quite well, and my family really liked them.

It was truly a pleasure to share this recipe with you in my first post on this community. I hope to try more recipes in the kitchen. Thank you so much for your attention. See you another time, God willing.