Pancake rolls with red cabbage and mushroom filling

For 4 people
  • 1/2 head (approx. 400 g ) Red cabbage
  • 1 shallot
  • 3 tbsp + 4 tsp oil
  • 150 ml dry red wine
  • Salt
  • pepper
  • 20 g Butter
  • 125 g flour
  • 2 Eggs (size M)
  • 200 ml Milk
  • 1/2 Bund Parsley
  • 125 g mushrooms
  • 150 g Mountain cheese
60 minutes
light
1.
Cut red cabbage into wedges. Cut out the stalk, cut the cabbage into strips. Peel the shallot and cut into slices. Heat 1 tablespoon of oil in a pan. Sauté shallot in it for 2-3 minutes until translucent. Add cabbage, wine and 5 tbsp water, season with salt and pepper and cook covered for approx. 40 minutes
2.
Melt the butter. Mix the flour and eggs in a bowl. Gradually stir in milk and butter, season with salt and pepper. Brush a non-stick pan with 1/2 teaspoon oil, heat. Put some batter in the pan. Bake one side until golden brown, turn the pancakes, finish baking and remove. Bake a total of 8 thin pancakes from the batter, each with 1/2 teaspoon oil.
3.
Wash the parsley, shake dry. Except for something to garnish, pluck the leaves from the stalks and roughly chop. Clean, clean and slice the mushrooms. Heat 2 tablespoons of oil in a pan. Fry the mushrooms brown for 5–6 minutes, turning, season with salt and pepper. Stir in parsley. Mix the red cabbage and mushroom mixture in a bowl and allow to cool
4.
Put the red cabbage mixture on the pancakes, roll up. Place 2 rolls on each of 4 oven-safe, oval plates. Grate the cheese and sprinkle over the rolls. Bake in a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for 8–12 minutes until golden brown. Remove, garnish with parsley. Cranberries taste great with it
1 person approx:
  • 540 kcal
  • 2260 kJ
  • 21 g protein
  • 34 g fat
  • 30 g carbohydrates

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