Savory Cabbage and Sausage Pancake Towers
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 740 kcal | (35 %) | ||
| Protein | 37.9 g | (39 %) | ||
| Fat | 38.6 g | (33 %) | ||
| Carbohydrates | 59 g | (39 %) |
Ingredients
- For the filling
- 1 smaller Savoy cabbage (About 36 ounces)
- salt
- 2 small yellow onion
- 4 Tbsps clarified butter
- peppers
- 1 tsp Caraway
- 2 tsps ground paprika (sweet)
- 1 pancake (see recipe below)
- 2 cups Sour cream
- 6 Tbsps grated Cheese (such as Emmentaler or Gouda)
- 4 ozs Poultry sausage (in slices)
- For the basic recipe for pancakes
- 9 ozs Pastry flour
- 34 ozs milk
- 2 medium eggs
- 1 pinch salt
Preparation steps
For the filling, rinse cabbage and cut into large pieces. Cook in plenty of salted water for 5 minutes. Drain, rinse off with cold water and drain again well.
Peel onions and cut into slices. Heat 2 tablespoons of butter and saute onion slices until light brown on both sides. Set onions aside.
Add 1 tablespoon of butter into pan and cook cabbage for 10 minutes. Season with pepper, cumin and paprika.
For the panackes, which together pancake ingredients to form a dough and let rise for 30 minutes. In remaining hot butter, fry pancakes until golden brown.
Mix sour cream with cheese and season with pepper. Layer pancakes with cabbage, onions and sausage, dabbing sour cream in between layers. Top with a pancake, and dab with remaining sour cream. Bake in a preheated oven at 200°C / 400°F for about 15 minutes. Serve immediately while hot.
