Sift self-rising flour into a bowl; stir in milk. Squeeze excess moisture from the grated potatoes and mix in. Season with salt and pepper.
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Melt 1 1/2 teaspoon butter with 1 teaspoon oil in a large skillet over medium heat. Spread a quarter of the potato mixture in the skillet; cook until golden brown, 3 to 4 minutes per side. Repeat 3 times with remaining butter, oil, and potato mixture. Stack potato pancakes on a plate and keep warm.
Mix all-purpose flour, mixed herbs, salt, and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated.
Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown, 2 to 3 minutes.
Cook bacon slices in the same skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
Bring a large pot of lightly salted water to a boil. Add cabbage; cook until wilted, about 3 minutes. Drain.
Serve warm potatoes pancakes topped with liver, bacon, and cabbage. Season with black pepper.
353.41 calories; 15.05 g protein; 35.06 g carbohydrates; 3.14 g dietary-fiber; 2.14 g sugars; 16.9 g fat; 6.14 g saturated-fat; 134.68 mg cholesterol; 5999.24 IU vitamin-a-iu; 10.2 mg niacin-equivalents; 0.53 mg vitamin-b6; 28.21 mg vitamin-c; 163.17 mcg folate; 114.59 mg calcium; 4.45 mg iron; 36.9 mg magnesium; 567.9 mg potassium; 641.33 mg sodium; 0.42 mg thiamin; 152.12 calories-from-fat; 39 percent-of-calories-from-carbs; 43 percent-of-calories-from-fat; 17 percent-of-calories-from-protein; 15 percent-of-calories-from-sat-fat