Cabbage pancakes

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 2 Eggs (size M)
  • 350 ml Milk
  • 150 g Flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp grated nutmeg
  • 300 g Savoy cabbage
  • 150 g streaky smoked bacon
  • 1 medium onion
  • 1 collar Parsley
  • 3 TABLESPOONS Oil
  • 7-10 Tbsp black pepper
  • 75 g grated gouda cheese

Directions

  1. 1

    Whisk eggs and milk. Stir in the flour bit by bit. Season dough with salt and nutmeg, let swell for 30 minutes. Clean the savoy cabbage, cut out thick leaf veins. Blanch leaves in boiling salted water for two minutes.

  2. 2

    Remove the leaves, rinse with cold water, drain and cut very finely. Cut the bacon into small cubes. Peel and finely dice onion. Wash parsley, dab dry and chop finely. Heat a tablespoon of oil in a pan and fry the bacon until crispy.

  3. 3

    Add the onion, parsley and savoy cabbage and fry over a mild heat for five minutes, stirring frequently. Let it cool down a little. Season with salt and pepper. Stir half of the savoy cabbage mixture into the pancake batter.

  4. 4

    Heat two tablespoons of oil in portions in a pan (bottom 16 centimetres diameter; top 20 centimetres diameter) and bake four pancakes one after the other at medium heat. Let them cool down briefly and roll them up.

  5. 5

    Spread the rest of the savoy cabbage mixture in an ovenproof dish and place the pancakes on top. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for five minutes,

  6. 6

    Serve pancakes still hot.

Nutrition Facts

KCAL
490 kcal
CARBS
34 g
FATS
29 g
PROTEINS
25 g

Categories & Tags

Main Dishes