Pancake rolls with red cabbage and mushroom filling

Ingredients

Directions

1. 1

   Cut red cabbage into slices. Cut out stalk, cut cabbage into strips. Peel and slice the shallot. Heat 1 tablespoon of oil in a frying pan. Steam shallot for 2-3 minutes until transparent. Add cabbage, wine and 5 tablespoons of water, season with salt and pepper and stew covered for about 40 minutes

2. 2

   Melt the butter. Mix flour and eggs in a bowl. Gradually stir in milk and butter, season with salt and pepper. Brush a coated pan with 1/2 teaspoon oil, heat up. Put some dough into the pan. Bake one side until golden brown, turn the pancakes, finish baking, remove. Bake a total of 8 thin pancakes with 1/2 tsp. oil on each side

3. 3

   Wash the parsley, shake dry. Pluck the leaves from the stalks, except for a little to garnish, and chop them coarsely. Clean and clean the mushrooms and cut them into slices. Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms for 5-6 minutes, turning them brown and season with salt and pepper. Stir in parsley. Mix red cabbage and mushroom mixture in a bowl and let cool off

4. 4

   Put the red cabbage mixture on the pancakes and roll them up. Place 2 rolls on each of 4 ovenproof, oval plates. Grate the cheese and sprinkle over the rolls. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 8-12 minutes until golden brown. Remove and garnish with parsley. Cranberries taste great with it