Cabbage stuffed pancakes au gratin recipe

Cabbage Stuffed Pancakes au Gratin recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a unique and delicious way to enjoy cabbage? Look no further than this mouthwatering recipe for cabbage stuffed pancakes au gratin. These savory pancakes are filled with a flavorful mixture of cabbage, cheese, and herbs, then baked to perfection in a creamy, cheesy sauce. The combination of the crispy pancake exterior and the gooey, cheesy filling makes for a truly satisfying dish that is sure to impress your family and friends. With its delightful blend of flavors and textures, this recipe is perfect for brunch, lunch, or dinner.

Keywords: cabbage, stuffed pancakes, au gratin, cheese, creamy.

Cabbage stuffed pancakes au gratin recipe details

Cabbage stuffed pancakes au gratin recipe, recipe Rating: 4.7
Number of votes:120 

Ingredients

2 medium	eggs
500 g	sweetheart cabbage, shredded
	salt and pepper
100 g	cottage cheese
375 ml	milk
200 g	flour
	clarified butter
25 g	butter
25 g	flour
150 ml	milk
150 ml	vegetable stock
	nutmeg
4 tsp	oil
80 g	freshly grated Cheddar cheese

Instructions

Sift the 200g flour into a bowl. Make a well into the middle of the flour and whisk in 375ml milk, a pinch of salt and the eggs. Whisk until the batter is smooth and well combined. Leave to soak for 30 minutes.

Heat 1 tablespoon of clarified butter. Sauté the cabbage for 2 minutes. Add the stock and cook for 5 minutes. Drain and collect the stock.

Add 150 ml milk to the stock. Melt 25g butter. Add 25g flour and cook stirring until pale yellow. Whisk in the stock and milk mix and bring to a boil. Cook stirring for a few minutes. Stir in the cottage cheese. If too thick, add more milk. Season to taste with salt, pepper and nutmeg.

In a pan, heat clarified butter. Pour a ladle of the batter into the hot pan, tip the pan around from side to side to get the base evenly coated with batter. When the batter after approximately 30 seconds starts to set, flip the pancake and bake for a few more seconds. Take the pancake out of the pan and keep warm. Repeat the procedure until the batter is used up, adding more clarified butter if necessary.

Top each pancake with some of the cabbage. Drizzle with 2 tablespoons of the sauce and roll up. Cut the pancake rolls into slices. Place the slices cut side up side by side into a casserole dish. Coat with the remaining sauce and sprinkle with the Cheddar cheese. Bake in the preheated oven at 180°C until golden brown and bubbling.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 50 min
Resting time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a