Cabbage Pancakes

Remove the outer leaves from the cabbage and discard, then slice the head thinly into fine ribbons and chop roughly.

Bring a large pot of salted water to a boil and add the chopped cabbage, cooking for 3-4 minutes until softened slightly.

Drain the cabbage thoroughly in a colander, pressing gently to remove excess moisture.

Transfer the cooled cabbage to a mixing bowl and add the egg, flour, salt, pepper, and mixed chopped parsley and dill, stirring until fully combined into a thick batter.

Heat the lard or oil in a large skillet over medium-high heat until shimmering.

Using a spoon, drop portions of the cabbage mixture into the hot fat, flattening each pancake slightly with the back of the spoon to form discs about 3 inches wide and ½ inch thick.

Fry the pancakes for 3-4 minutes on the first side until golden brown, then flip carefully and cook for another 2-3 minutes until the second side is crispy and golden.

Transfer the cooked pancakes to a paper towel-lined plate to drain excess fat, then serve warm.