Pancakes From Pumpkin and Cabbage

Coarsely grate the pumpkin and white cabbage, rest ¼ hour, then squeeze firmly and swell semolina in the juice. Then mix with the vegetables, spices and egg and season with garlic and parsley.

Bake small pancakes in hot fat (coconut fat, oil or possibly lard) and serve with sour cream. Serve with leaf salads or vegetables.

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