Crespelle casserole with pointed cabbage and salsiccia

Name: Crespelle casserole with pointed cabbage and salsiccia
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Eggs (size M); 7-10 Tbsp Salt; 170 g Flour; 325 ml Milk; 1 Onion; 1 (approx. 600 g) Head pointed cabbage; 1 TABLESPOON Oil; 400 g Salsiccia (uncooked Italian sausage); 1 heaped tablespoon of tomato paste; 200 ml Vegetable broth; 7-10 Tbsp Pepper; 125 ml Mineral water; 15 g clarified butter; 20 g Butter; 7-10 Tbsp grated nutmeg; 2 stem(s) Parsley; 3 Stem(s) Marjoram; 50 g Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Eggs (size M)
7-10 Tbsp Salt
170 g Flour
325 ml Milk
1 Onion
1 (approx. 600 g) Head pointed cabbage
1 TABLESPOON Oil
400 g Salsiccia (uncooked Italian sausage)
1 heaped tablespoon of tomato paste
200 ml Vegetable broth
7-10 Tbsp Pepper
125 ml Mineral water
15 g clarified butter
20 g Butter
7-10 Tbsp grated nutmeg
2 stem(s) Parsley
3 Stem(s) Marjoram
50 g Gouda cheese
7-10 Tbsp Grease

Directions

1
Mix eggs and salt with the whisk of the hand mixer. Alternately stir in 150 g flour and 125 ml milk. Leave to swell for about 30 minutes. Peel and finely chop the onion. Clean and quarter the pointed cabbage and remove the stalk.
2
Halve the cabbage quarters again lengthwise and cut into wide strips.
3
Heat the oil in a frying pan. Fry the sausage meat for approx. 5 minutes, turning it over. Add onion cubes and cabbage approx. 2 minutes before the end of the frying time. Stir in tomato paste and deglaze with 100 ml broth.
4
Season with salt and pepper and simmer for 5-10 minutes until the liquid is almost boiled away. Filling with salt and
5
Stir mineral water into the dough. Heat the clarified butter in portions in a pan (26 cm Ø at the top and 19 cm Ø at the bottom). Add one ladle of dough at a time and bake on both sides, turning them until golden brown, and take them out.
6
From the dough bake another 5 pancakes in the same way.
7
Melt butter in a pot. Stir in 20 g flour and sweat briefly. Add 200 ml milk and 100 ml stock while stirring and simmer for 5-8 minutes while stirring. Season sauce with salt and nutmeg.
8
Wash the herbs, shake dry and chop the leaves finely. Stir the herbs into the sauce. Grate cheese.
9
Put the cabbage filling in the middle of each of the 6 pancakes. Roll up the pancakes and put them in a greased casserole dish. Spread the sauce over them and sprinkle with cheese. Casserole in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
10
manufacturer) bake for 15-20 minutes until golden brown