Cabbage donuts

I really love cabbage in any form: raw in salads, stewed cabbage, as well as in pies and pastries.
If you are also a big fan of this tasty and very healthy vegetable, you might enjoy this recipe.

Ingredients:
(proportions to taste, depending on the amount of cabbage)
white cabbage - finely chopped into cubes
eggs - the number of eggs depends on the amount of cabbage
vegetable oil
water
flour
sour cream and kefir (or buttermilk) half and half (for example, 1/2 cup of sour cream and 1/2 cup of kefir or buttermilk)
baking soda
salt, pepper
a pinch of sugar
Preparation: 
Pour cold water over the cabbage, slightly covering it, add salt, and cook until soft. I cooked it until slightly crunchy, that's how I like it. Drain the water and cool the cabbage. Meanwhile, we make the batter. Add buttermilk or kefir to the sour cream, one or more eggs, salt, baking soda, and a little bit of sugar. Mix well. Wait a few minutes until the batter bubbles. Add the cooled cabbage, mix, and add pepper. Add enough flour so that the batter is thicker than for regular pancakes, i.e., the batter should not run off the spoon. Mix gently; the batter will be lumpy, and in some places, flour will still be visible. Let the batter sit for 20 minutes.
Fry until golden brown in heated vegetable oil in a pan, like regular pancakes.
Transfer the finished donuts to paper towels. Serve with any favorite sauce or sour cream.

The donuts turn out very tender with a soft and delicate cabbage flavor. 

Author NNN13