5.0 from 3 votes
Potato Pancake Filled with Smoked Meat and Sauerkraut
In this recipe, I am happy to feature a local dish from South Bohemia called "Cmunda po Kaplicku". The dish consists of a folded, garlic-scented potato pancake with smoked meat and sauerkraut nestled inside.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 3 pancakes
Calories: 484 kcal
Course:
Main Course
Cuisine:
Czech
Ingredients
- 3 lices fully cooked smoked meat each about 5 ounces/140 g - e.g., smoked ham or pork chops
- 7 ounces Sauerkraut (200 g) Czech, German or Polish style
Potato pancakes:
- 1 ½ pounds raw potatoes (680 g) Yukon gold or Russets
- ⅓ cup whole milk (80 ml) hot
- 2 eggs
- 5 cloves garlic
- ½ Tablespoon dried marjoram
- 6 Tablespoons all-purpose flour
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper ground
- 3 Teaspoons lard or sunflower/rapeseed oil, to fry pancakes
Instructions
- First, make a batter for potato pancakes. Peel the potatoes and shred them finely. Squeeze out excess water. Put the potato shreds in a large bowl and pour the hot milk over them. Add peeled and pressed garlic, eggs, salt, dried marjoram, ground pepper, and flour. Stir until combined and a semi-fluid batter forms.
- In a non-stick frying pan about 10 inches (25 cm) in diameter, heat a tablespoon of lard or fat over medium-high heat. Scoop the potato dough with a ladle, pour it into the pan, and spread it in a thin layer. Fry each side until golden brown; it takes about two minutes to fry each side of the pancake. Transfer the fried potato pancakes to a plate lined with paper towels to drain the excess fat. Keep the pancakes warm.
- Heat the slices of smoked meat. Heat half a tablespoon of lard or fat in a frying pan over medium-high heat, and fry the meat briefly on both sides. Reduce the heat to one-third, add four tablespoons of water, and let the meat heat through for another five minutes. Halfway through, flip the meat. Put the meat aside and keep it warm, like potato pancakes. Do not pour off any liquid left in the pan after heating the meat!
- Drain the sauerkraut and, if necessary, cut it into shorter strips. Put it in the same pan in which you previously heated the meat. Heat the sauerkraut over medium-high heat for three to five minutes. Stir occasionally. Season sauerkraut to taste. If it is too sour, add a teaspoon of sugar.
- Time to put together the final dish! Place a potato pancake on the plate. Put the warmed, smoked meat on the right half and top with sauerkraut. Finally, fold the potato pancake, so the meat and sauerkraut peek out a little.
Cup of Yum
Notes
- SERVING:
- Makes 3 filled potato pancakes.
- SERVING: Serve Kaplice cmunda warm as a hearty lunch or dinner. To lighten up the meal, put fresh veggies or a homemade vegetable salad alongside the stuffed potato pancake.
- A single-serving potato pancake should be about 10 inches (25 centimeters) in diameter. Don't make it too thick, so it folds well.
- The warm potato pancake has crispy edges. Once it cools, the pancake softens, but it's still good if you eat it just like that on its own.
Nutrition Information
Calories
484kcal
(24%)
Carbohydrates
57g
(19%)
Protein
35g
(70%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
180mg
(60%)
Sodium
3388mg
(141%)
Potassium
1572mg
(45%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
247IU
(5%)
Vitamin C
56mg
(62%)
Calcium
130mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3pancakes
Amount Per Serving
Calories 484
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 57g | 19% |
| Protein | 35g | 70% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 180mg | 60% |
| Sodium | 3388mg | 141% |
| Potassium | 1572mg | 33% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 56mg | 62% |
| Calcium | 130mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.