Cabbage salad with smoked chicken and egg pancakes

Cabbage salad with smoked chicken and egg pancakes is a very simple, quite budgetary and at the same time delicious salad. It turns out light and juicy thanks to cabbage, herbs and onions, and hearty thanks to smoked chicken and egg pancakes.

Ingredients

• White cabbage (700 gr., about half a small fork)
• Smoked chicken breast (470 gr. pure meat)
• Onion (2 medium onions)
• Dill (1 bunch)
• Parsley (1 bunch)
• Eggs (6 pieces of category C-1)
• Salt (to taste)
• Black ground pepper (to taste)
• Dried garlic (1/2-1 tsp)
• Salt (1/2 tsp)
• Sugar (1 teaspoon with a slide)
• Vinegar (9%, 3.5-4 tsp)
• Cold water
• Black ground pepper (to taste)
• Salt (optional)
• Mayonnaise / sour cream / mustard in a ratio of 3: 3: 1 or just mayonnaise, sour cream or natural yogurt

Directions

1. Let's prepare all the ingredients. We clean the onion. Wash and dry greens.
2. This salad will be much juicier and tastier if you use young cabbage.
3. Remove the skin from the smoked chicken breast (I don’t use it, so I throw it away right away) and separate the meat from the skeleton. Cut the meat into thin bars, finely chop the cabbage, cut the onion into small cubes, finely chop the greens.
4. Marinate the onion: add salt, sugar, vinegar and cold water. There should be enough water to almost cover the onion. Let marinate for 30 minutes.
5. Crack the eggs into a deep bowl.
6. The skeleton of a smoked chicken breast can be frozen and used later for cooking broth or soup, for example, peas.
7. Add salt, ground black pepper and dried garlic to the eggs, beat thoroughly until smooth and pour about one sixth of the egg mixture in a thin layer into a well-heated frying pan lightly greased with olive or other vegetable oil. Fry the egg pancake on medium-high heat (on my electric stove 6 out of 9) very quickly: as soon as the bottom of the pancake seizes,
8. For this recipe, it is important to use a pan with a good non-stick coating so that nothing sticks to it when frying with a minimum of oil.
9. turn it over to the other side and fry until fully cooked. Everything is done very quickly, literally a minute and a half for each pancake.
10. Remove the cooked pancakes from the pan and let them cool slightly. From six eggs, I got six and a half thin pancakes.
11. Slightly cooled pancakes cut into small strips.
12. Salt the chopped cabbage and carefully knead with our hands so that it gives juice.
13. Drain all the liquid from the pickled onion. Add all other ingredients to the cabbage and black pepper to taste. I do not add salt, since there is not a single unsalted ingredient in the salad: we salted cabbage, onions and egg pancakes, smoked chicken is salty in itself.
14. Cabbage salad with smoked chicken and egg pancakes is both light and satisfying. I like this salad as a full dinner.
15. Bon appetit!