Steamed cabbage on savoy cabbage pancakes
very easy
50 mins
50 mins
Ingredients
- 2 TABLESPOONS Sesame
- 100 g Mushrooms
- 1 Onion
- 4–5 Spring onions
- 1⁄2 (approx. 500 g) Savoy cabbage
- 8 Eggs (Gr. M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS dry white wine (apple or light grape juice are best suited as wine substitute)
- 200 g Flour
- 4 TABLESPOONS clarified butter
- 15 tablespoons (approx. 150 ml) Teriyaki sauce
Directions
- 1
Roast the sesame seeds in a pan without fat until golden, take them out and put them aside. If necessary, clean and slice the mushrooms. Peel and finely chop the onion. Clean and wash spring onions and cut into fine rings.
- 2
Clean, wash and quarter the savoy cabbage, cut out the stalk in a wedge shape and cut the cabbage into strips.
- 3
Place the eggs in a very large bowl and beat them with the whisks of the mixer until frothy. Season with salt and pepper. Stir in wine. Sift the flour through a fine sieve and stir in with a dough scraper or wooden spoon.
- 4
Add mushrooms, onion, spring onions and savoy cabbage. Fold in with your hands and knead everything carefully.
- 5
Heat 1 tablespoon of clarified butter in a pan (approx. 20 cm Ø). Add 1⁄4 of the mixture to the pan, lightly press down with a spatula and fry over medium heat for approx. 4 minutes. Slide the pancakes carefully onto a flat pan lid.
- 6
Put it back into the pan upside down and fry it from the other side for about 4 minutes. Remove the finished pancakes and keep warm in the oven (approx. 50 °C). Fry 3 more pancakes in the remaining clarified butter in the same way.
- 7
Sprinkle pancakes with sesame seeds, drizzle evenly with Teriyaki sauce and serve.
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