Cabbage pancakes with sesame

Name: Cabbage pancakes with sesame
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Mushrooms; 1 collar Spring onions; 500 g Savoy cabbage; 8 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Sherry or broth; 200 g Flour; 2 TABLESPOONS Sesame; 4 TABLESPOONS clarified butter

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Mushrooms
1 collar Spring onions
500 g Savoy cabbage
8 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Sherry or broth
200 g Flour
2 TABLESPOONS Sesame
4 TABLESPOONS clarified butter

Directions

1
Clean and wash the mushrooms and spring onions. Cut mushrooms into slices and spring onions into rings. Clean, wash and quarter the savoy cabbage. Remove stalk and cut savoy cabbage into strips.
2
Whisk eggs and sherry. Season with salt and pepper. Sift flour on top and stir in. Add spring onions and savoy cabbage and knead everything well with your hands. Add the mushrooms. Let everything swell for about 15 minutes.
3
Roast the sesame seeds in a coated pan (approx. 20 cm Ø). Take out the sesame seeds.
4
Heat 1 tablespoon of clarified butter in a frying pan. 1⁄4 Add the cabbage mixture, press down gently and fry over medium heat for about 4 minutes. Slide the pancakes onto a flat pan lid. Put them back into the pan upside down and fry for another 3-4 minutes.
5
Keep warm. Prepare 3 more pancakes in the same way. Sprinkle with sesame seeds and serve. Serve with soy sauce.