Stuffed cabbage pancakes with onion rings

Name: Stuffed cabbage pancakes with onion rings
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 300 ml Milk; 3 Eggs (size M); 125 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 300 g White cabbage; 1 Stalk leek (leek); 300 g small mushrooms; 400 g Meatloaf; 5 TABLESPOONS + 1 tsp oil; 250 ml Vegetable broth (instant); 150 g Gouda cheese; 250 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley and chives; 1 Onion

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

300 ml Milk
3 Eggs (size M)
125 g Flour
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
300 g White cabbage
1 Stalk leek (leek)
300 g small mushrooms
400 g Meatloaf
5 TABLESPOONS + 1 tsp oil
250 ml Vegetable broth (instant)
150 g Gouda cheese
250 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley and chives
1 Onion

Directions

1
Mix milk, eggs and flour until smooth. Season with salt and nutmeg. Let the dough swell for about 10 minutes. Meanwhile clean and wash the white cabbage and cut into fine strips. Clean the leek and cut into rings. Wash the leek thoroughly and drain. Clean, clean and possibly halve the mushrooms. Cut the meatloaf into cubes.
2
Heat 2 tablespoons of oil in a pan in portions. Bake 8 pancakes from the dough in it one after the other. Remove and put aside. Heat 2 tablespoons of oil in a large frying pan. Sauté the mushrooms and meat loaf in the pan and take them out. Heat 1 tablespoon of oil in the pan. Fry the leek and white cabbage in it. Deglaze with stock and simmer for about 5 minutes. Grate cheese and mix with sour cream. Mix meatloaf, mushrooms, leek and white cabbage. Season with salt and pepper. Wash parsley and shake dry. Pluck leaves from the stalks and chop finely. Mix into the mushroom mixture. Fill pancakes with 2/3 of the mushroom mixture and roll them up. Place the filled pancakes in an ovenproof dish.
3
Mix meatloaf, mushrooms, leek and white cabbage. Season with salt and pepper. Wash parsley and shake dry. Pluck leaves from the stalks and chop finely. Mix into the mushroom mixture. Fill pancakes with 2/3 of the mushroom mixture and roll them up. Place the filled pancakes in an ovenproof dish. Spread the rest of the mushroom mixture around the pancakes. Pour the cheese and sour cream mixture over the pancakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. In the meantime, wash the chives and shake them dry. Cut into fine rolls. Peel onion and cut into fine rings. Heat 1 teaspoon of oil in a pan. Fry the onion rings until golden brown. Sprinkle the onion rings and chive rolls over the casserole
4
Pour the cheese and sour cream mixture over the pancakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. In the meantime, wash the chives and shake them dry. Cut into fine rolls. Peel onion and cut into fine rings. Heat 1 teaspoon of oil in a pan. Fry the onion rings until golden brown. Sprinkle the onion rings and chive rolls over the casserole
5
With 6 people: