Pancake rolls with red cabbage and mushroom filling
- 1/2 head (approx. 400 g ) Red cabbage
- 1 shallot
- 3 tbsp + 4 tsp oil
- 150 ml dry red wine span>
- span> Salt
- span> pepper
- 20 span> g Butter
-
125 g flour - 2 Eggs (size M)
- 200 ml Milk
- 1/2 Bund Parsley span>
- 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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