Stuffed pancakes with paprika and cabbage

Name: Stuffed pancakes with paprika and cabbage
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs; 1/8 l Milk; 7-10 Tbsp salt, white pepper; 100 g Flour; 1 knife tip Baking Powder; 1/8 l Mineral water; 2 medium-sized onions; 2 Garlic cloves; 1 red pepper; 200 g Cabanossi-Wurst; 1 TABLESPOON + 4 tsp oil; 1 can(s) (850 ml) Sauerkraut; 1 TABLESPOON Tomato paste; 1 TEASPOON Sambal Oelek; 2 TEASPOONS Vegetable broth (instant); 1 collar Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs
1/8 l Milk
7-10 Tbsp salt, white pepper
100 g Flour
1 knife tip Baking Powder
1/8 l Mineral water
2 medium-sized onions
2 Garlic cloves
1 red pepper
200 g Cabanossi-Wurst
1 TABLESPOON + 4 tsp oil
1 can(s) (850 ml) Sauerkraut
1 TABLESPOON Tomato paste
1 TEASPOON Sambal Oelek
2 TEASPOONS Vegetable broth (instant)
1 collar Parsley

Directions

1
Whisk eggs, milk and salt. Mix flour and baking powder, stir in mineral water. Leave to swell for approx. 30 minutes
2
Peel and chop the onions and garlic. Clean, wash and cut the peppers into strips. Cut sausage into slices
3
Fry the onions and garlic in 1 tbsp. hot oil. Steam paprika, sausage, sauerkraut, tomato paste and sambal for about 5 minutes
4
Add 1/4 l water, bring to the boil. Stir in stock and braise for about 10 minutes. Season with salt and pepper
5
Heat 1 tsp. oil. Pour in 1/4 dough. Bake at medium heat for about 4 minutes on each side. Fill with sauerkraut. Also bake 3 more pancakes. Wash and chop the parsley and sprinkle over it
6
Drink: beer or country wine