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🍽️ Crispy Pancake Rolls with Fresh Red Cabbage Salad

301 kcal · 30 min · 4 servings

Ingredients

• 400 g red cabbage
• 1 apple
• 3 shallots
• 4 tbsp balsamic vinegar
• salt
• pepper
• 1 tbsp walnut oil
• 300 ml milk (1.5% fat)
• 2 pinch iodized salt (with fluoride)
• 2 eggs
• 150 g finely ground whole wheat flour
• 1 tbsp rapeseed oil
• 5 g flat-leaf parsley (1 handful)
• 1 pinch cumin

Instructions

1. 1. Wash the red cabbage thoroughly and remove the hard core. Cut the vegetable into thin strips.
2. 2. Wash the apple and peel it. Remove the core and grate the flesh finely.
3. 3. Peel the shallots and chop them into small pieces.
4. 4. Place the red cabbage, grated apples, and chopped shallots into a large bowl.
5. 5. Add vinegar, salt, pepper, and oil.
6. 6. Mix the ingredients well and knead them with your hands until they become soft.
7. 7. Cover the bowl and let the salad marinate for about one and a half hours.
8. 8. Whisk the eggs in a separate bowl.
9. 9. Pour the milk into the eggs and add a pinch of salt.
10. 10. Stir the flour into the liquid until a smooth batter forms.
11. 11. Let the batter rest for about 15 minutes.
12. 12. Wash the parsley and shake it dry.
13. 13. Set aside a few nice leaves for decoration.
14. 14. Finely chop the rest of the parsley.
15. 15. Fold the chopped parsley into the prepared red cabbage.
16. 16. Season the salad finally with a little salt, pepper, and cumin.
17. 17. Heat a large pan with a diameter of 26 centimeters.
18. 18. Brush the hot pan thinly with rapeseed oil.
19. 19. Pour one ladleful of batter into the pan.
20. 20. Swirl the pan to spread the batter evenly.
21. 21. Fry the pancakes over medium heat for about two to three minutes per side.
22. 22. Repeat the process until four to six thin pancakes are baked.
23. 23. Let the finished pancakes cool on a plate.
24. 24. Spread a portion of red cabbage on each cooled pancake.
25. 25. Roll the pancakes tightly.
26. 26. Cut the rolls diagonally in half.
27. 27. Arrange the pieces on plates.
28. 28. Garnish the dishes with the saved parsley leaves.

Nutrition per serving

• kcal: 301
• Protein: 12 g · Fett/Fat: 10 g · Carbs: 40 g