Vegetable Pancakes with Quark
Peel and finely grate the potatoes and carrots. Wrap them together in a damp tea towel and squeeze it. Let the vegetable juice drain, so that the starch remains on the bottom of the bowl. Rinse and core the cabbage and finely slice. Place the cabbage in a bowl with the potatoes, carrots, egg and flour. Season with salt and nutmeg and mix well.
Preheat the oven to 80°C (approximately 175°F). Heat the butter in a nonstick skillet and working in batches, drop the mixture by spoonfuls into the pan. Flatten the pancakes and saute over medium-low heat until golden brown, 2-3 minutes Turn the vegetable pancakes over and cook until the underside is golden brown, 2-3 minutes more. Repeat with the remaining mixture, making 12 vegetable pancakes in all.
Drain on absorbent paper and keep warm in the oven.
Serve with quark.