Potato pancakes just like we remember from childhood – crispy on the outside, juicy on the inside – served with braised Chinese cabbage just like Mom used to make: flavorful, comforting, and a real taste of home. I'll show you step by step how to get the potato mixture perfectly dry (using the tricks of a professional chef!), so the pancakes don't get soggy but crispy and golden brown – plus a Chinese cabbage braised sauce with caraway seeds, ginger, and a splash of white wine. Today, things are getting really cozy in Herbi's Kitchen! We're making golden-brown, crispy potato pancakes – crispy on the outside and soft on the inside, following my mom's recipe. And we're serving them with a side dish that's far too rarely seen: gently braised Chinese cabbage. A wonderful alternative to classic applesauce that warms both heart and stomach. Enjoy cooking!


















... The ingredients:

For the potato pancakes:

• Firm potatoes
• Eggs (size M)
• Cornstarch (depending on the moisture content of the potatoes)
• Diced bacon (pre-fried until crispy)
• Salt, freshly ground pepper, plenty of nutmeg
• For frying: Plenty of clarified butter or sunflower oil

For the braised Chinese cabbage:

• Chinese cabbage
• Onion (diced)
• Diced bacon
• Fresh chili pepper (finely chopped)
• Garlic (chopped)
• Ginger (finely grated)
• Liquid: Vegetable broth & dry white wine
• Spices: Bay leaf, caraway seeds (whole), salt, pepper, a pinch of sugar
• Finish: Optionally, a little beurre manié or potato starch

💡 The professional chef tips from the video (so that it (Really becoming a pub)

✅ Crispy potato pancakes without the mush – professional technique

✅ Braise Chinese cabbage so it's flavorful but doesn't fall apart

✅ Use bacon and nutmeg correctly (taste like it used to)

✅ Thicken with a beurre manié (flour and butter paste) if the sauce is "too thin"

Hello Herbi's Kitchen family!

Today we're having a real childhood favorite: potato pancakes just like Mom used to make – crispy on the outside, juicy on the inside – plus braised Chinese cabbage that tastes so good you'll want to eat it straight from the pan.

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00:00 Potato pancakes & Chinese cabbage – Intro
00:22 Hello! Childhood with Mom & What's On Today
01:47 Ingredient Setup: Potatoes, Bacon, Nutmeg & More
03:30 Coarse/Fine Grating Potatoes (Pro Tip)
05:57 Squeezing + Saving Starch = Extra Crispy
13:11 Shredding Chinese Cabbage + Garlic/Ginger/Chili
20:33 Braising Chinese Cabbage: White Wine, Broth, Caraway & Bay Leaf
23:05 Baking Potato Pancakes: The Perfect Temperature for Crispy Perfection
34:06 Plating & Final Taste Test

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