Potato And Cheese Pancakes With Red Cabbage - cooking recipe

Ingredients

4-5 tbsp oil
1 None onion, peeled and finely chopped
1 head red cabbage, cut into thin strips
1 pinch sugar
1 tsp cumin
1 cup apple juice
1/2 cup vegetable stock
7 oz dried apricots, finely chopped
5 oz Gouda cheese, grated
1 3/4 lbs potatoes, peeled and coarsely grated
1 None egg
2 tbsp all-purpose flour
1 bunch chives, thinly sliced
None None parsley for garnish

Preparation

Heat 2 tbsp of oil in a pan and fry the onion. Add the cabbage and saute for about 5 mins. Add the sugar and cumin and season to taste. Add the apple juice and stock, bring to a boil and simmer over a low heat, for 35-40 mins. Add the apricots 15 mins before the end of cooking.
Mix about a third of the Gouda with the potatoes. Add the egg and flour, season to taste, and mix well. Heat the remaining oil in a pan. Make small patties from about 1 tbsp of potato mixture each and fry for 3-4 mins each side over a medium heat. Melt the remaining cheese on the cakes and sprinkle them with chives. Serve on 4 plates with the cabbage, garnished with parsley.