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Potato Pancakes Stuffed with Smoked Meat and Cabbage - photo 1
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Potato Pancakes Stuffed with Smoked Meat and Cabbage

Pikantne Czech Cuisine Main dishes Lunches 90 min Medium 6 wyświetleń ~28.37 PLN - (0)
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Description

Here is the essence of Czech cuisine in its most filling and homey form. Bramborák Plněný is a gigantic, crispy potato pancake, filled to the brim with aromatic stuffing of smoked meat and stewed sauerkraut. This dish, often referred to as the 'Czech lumberjack', is the perfect choice for cold days when we are looking for something to warm us from the inside. It originates from rural traditions, where simple ingredients – potatoes, cabbage, and smoked meat – had to create a nutritious and inexpensive meal for the whole family. The flavor is deep and complex: the crispiness and potato aroma of the pancake perfectly contrast with the smoky, salty taste of the meat and the sour, slightly sweet note of the cabbage with caraway seeds. Visually, the dish looks incredibly appetizing – a golden, irregular pancake folded in half, from which steam rises enticingly and the rich filling is visible. It is traditionally served with a dollop of sour cream and a mug of cold Czech beer, which perfectly balances its richness.

Składniki (15)

Servings:
4
  • Potatoes 6.7 szt.
  • Garlic 5 ząbków
  • Egg 2 szt.
  • Wheat flour 60 g
  • Milk 50 ml
  • Smoked meat 400 g
  • Sauerkraut 500 g
  • Onion 1 szt.
  • Smalec wieprzowy 130 g
  • 🌿 Przyprawy
  • Dried marjoram 2 łyżeczki
  • Salt 8 g
  • Black pepper 10 szczypt
  • Whole caraway seeds 1 łyżeczka
  • ✨ Opcjonalne
  • Sour cream 18% 100 g
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~28.37 PLN (7.09 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the filling

1

Start by preparing the filling. Squeeze the excess juice from the sauerkraut. If it is very sour, you can rinse it with cold water in a strainer, and then squeeze it well again. Chop it coarsely with a knife on a cutting board so that the fibers are not too long.

Ingredients: Sauerkraut
Use a large cutting board and a sharp chef's knife. Squeezing the cabbage is key; otherwise, the filling will be watery and will make the pastry soggy. The cabbage juice can be saved and drunk - it's very healthy!
2

Peel the onion and chop it into small cubes. Also, dice the smoked meat into cubes about 1 cm on each side. In a large, deep skillet, heat 2 tablespoons of lard (or oil) over medium heat.

Ingredients: Onion, Smoked meat, Smalec wieprzowy
The best option is a pan with a diameter of at least 28 cm. To check if the fat is ready, drop in a small piece of onion - it should start to sizzle. Evenly chopping the ingredients will ensure a uniform texture of the filling.
3

In the heated fat, add the chopped onion and sauté, stirring occasionally with a wooden spoon, for about 5-7 minutes, until it becomes translucent and slightly golden. Then add the chopped smoked meat and sauté for another 5-8 minutes, until the meat is browned and the fat has rendered.

Ingredients: Onion, Smoked meat
Don't rush the frying of the onions – slow caramelization will bring out their natural sweetness. Stir regularly to prevent anything from burning.
4

To the sautéed onion and smoked meat, add the drained and chopped cabbage along with the whole caraway seeds. Mix thoroughly, reduce the heat to low, cover the pan with a lid, and simmer everything together for about 15-20 minutes. Stir every few minutes. The filling is ready when the cabbage is tender and the flavors have melded. Set aside.

Ingredients: Sauerkraut, Whole caraway seeds
If the filling seems too dry while simmering, you can add 2-3 tablespoons of water or broth. The finished filling should be moist but not wet. Setting it aside will allow it to cool slightly before placing it on the dough.

Preparation of the dough for potato pancakes (Bramborák)

5

While the filling is simmering, prepare the dough. Peel the potatoes and immediately place them in a bowl of cold water to prevent them from darkening. Peel the garlic and press it through a garlic press or chop it very finely. Grate the potatoes on a fine grater. You can do this by hand or use a food processor with the appropriate grating disc.

Ingredients: Potatoes, Garlic
Working with potatoes requires speed, as they darken when oxidized. Grating on a fine grater is traditional and gives the best texture. Using a food processor will significantly speed up the process.
6

Transfer the grated potatoes to a fine sieve or a clean kitchen towel and squeeze out the excess water into a bowl very thoroughly. This is a key step for the crispiness of the pancakes! Carefully pour off the water from the bowl, and a white sediment will remain at the bottom – this is potato starch. Add it back to the drained potatoes.

Ingredients: Potatoes
Don't skip squeezing out the water! The drier the potato mixture, the crispier the pancake will be. The starch that settles at the bottom acts as a natural thickener and binder, so be sure to add it back to the mixture.
7

To the drained potatoes with starch, add the pressed garlic, crack in the eggs, pour in the milk, add the flour, marjoram, salt, and freshly ground pepper. Mix everything vigorously with a large spoon until the ingredients combine into a uniform, thick mass. The consistency should resemble thick cream.

Ingredients: Garlic, Egg, Milk, Wheat flour, Dried marjoram, Salt, Black pepper
Mix only until the ingredients are combined. Overmixing may cause the mixture to become runny. If the mixture seems too runny, add another tablespoon of flour.

Frying and assembling the dish

8

In a large skillet (preferably the same one you used for the filling), heat a generous portion of lard (about 2-3 tablespoons) over medium-high heat. The fat must be well heated. Place 1/4 of the potato mixture in the skillet and spread it with a spoon into a large, round pancake about 0.5-1 cm thick, covering the entire bottom of the skillet.

Ingredients: Smalec wieprzowy
Use a frying pan with a diameter of 26-28 cm and a thick bottom that retains heat well. To check if the fat is ready, drop in a bit of the batter – it should start sizzling intensely right away. Don't skimp on the fat; potato pancakes love it and become crispy because of it.
9

Fry the pancake for about 4-6 minutes on one side, until the bottom is deep golden and crispy, and the edges are clearly browned. Do not move it while frying. On one half of the pancake, place 1/4 of the previously prepared filling with cabbage and smoked meat.

Patience is key. Trying to flip the pancake too early may result in it falling apart. Use a spatula to gently lift the edge and check the level of browning.
10

Using a wide spatula, carefully fold the second, empty half of the dough over the filling, creating a large dumpling. Gently press the top with the spatula. Fry for another 3-4 minutes, then gently, using two spatulas, flip the dough to the other side and fry for another 4-6 minutes, until the entire surface is crispy and golden brown.

Flipping such a large pancake can be difficult. Use two wide spatulas or one spatula and a plate – slide the pancake onto the plate, cover it with the pan, and flip the whole thing upside down. This is the safest way.
11

Transfer the cooked pancake to a plate lined with paper towels to drain excess fat. Repeat steps 8-10 with the remaining potato mixture and filling to fry a total of four pancakes. If necessary, add more lard to the pan before frying each subsequent pancake.

Serve the pancakes immediately after frying, as they are the tastiest and crispiest then. If you need to keep them warm, place them in an oven preheated to 80-100°C.
12

Serve the hot bramboráky immediately after preparation. Place a large dollop of sour cream on top of each pancake and sprinkle with freshly chopped parsley for freshness and color. Enjoy, or 'Dobrou chuť'!

Ingredients: Sour cream 18%, Parsley
This dish is very filling and constitutes a complete meal. An ideal complement would be a mug of cold Czech beer, such as Pilsner, which will perfectly balance the richness and flavors.

Fun Fact

💡

In different regions of the Czech Republic, potato pancakes have their local names. For example, in the Šumava region, they are called 'cmunda', while in Moravia, you might encounter the name 'stryky'. Regardless of the name, the love for crispy potato pancakes unites all Czechs.

Best for

Obfity obiad w chłodny, jesienny lub zimowy dzień Nieformalne spotkanie z przyjaciółmi Danie na zaspokojenie wielkiego głodu Wieczór z kuchnią czeską i piwem

Tips

🍽️ Serving

Serve bramborák on a large plate, preferably wooden or ceramic. It must be accompanied by a dollop of thick sour cream, which balances the richness of the flavor. Sprinkling with fresh parsley or chives will add freshness to the dish. The perfect drink is well-chilled Czech lager (pilsner), which cleanses the palate beautifully.

🥡 Storage

Bramboráki taste best right after frying. Storing them causes them to lose their crispiness. However, if you have any leftovers, store them in the fridge in a closed container for up to 2 days. To reheat, it's best to place them in a dry pan and warm them on low heat on both sides or in an oven preheated to 180°C for about 10 minutes, which will help restore some of the crispiness. Avoid reheating in the microwave, as they will become rubbery.

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