Scalloped pancake rolls with red cabbage and mushroom filling recipe

Scalloped Pancake Rolls with Red Cabbage and Mushroom Filling recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

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.
Introducing the delectable recipe for Scalloped Pancake Rolls with Red Cabbage and Mushroom Filling! This dish combines the delicate flavors of tender pancakes, savory red cabbage, and earthy mushrooms to create a mouthwatering delight. The pancake rolls are filled with a hearty mixture of saut�ed red cabbage and mushrooms, adding a delightful crunch and depth of flavor. Perfect as an appetizer or main course, these scalloped pancake rolls are sure to impress your taste buds and leave you craving for more.

Keywords: Scalloped pancake rolls, Red cabbage, Mushroom filling, Delicate flavors, Mouthwatering.

scalloped pancake rolls with red cabbage and mushroom filling recipe details

Scalloped pancake rolls with red cabbage and mushroom filling recipe, recipe Rating: 4.9
Number of votes:147 

Ingredients

400 g	red cabbage, sliced
1	shallot, chopped
2	eggs
200 ml	milk
½ bunch(es)	parsley, chopped
125 g	mushrooms, sliced
150 g	freshly grated Cheddar cheese
3 tbsp	oil
150 ml	red wine
	salt and pepper
20 g	butter
125 g	flour
4 tsp	oil
5 tbsp	water

Instructions

Heat 1 tablespoon of oil and sauté the shallots. Add the red cabbage, red wine and water. Season with salt and pepper. Cover and cook over low heat for 40 minutes.

Melt the butter. In a bowl stir into the flour the milk, eggs and melted butter. Season with salt and pepper.

In a pan, heat 1 teaspoon of oil. Add a ladle of the batter and divide the batter, tilting the pan. Bake 8 golden. Add more oil, if necessary.

Preheat the oven to 225°C.

In a pan, heat the remaining oil. Sauté the mushrooms for 6-8 minutes. Stir in the parsley. Mix together with the red cabbage, take from heat and allow to cool.

Top the pancakes with the cabbage mixture. Roll up and place side by side on a lined baking tray. Sprinkle the pancakes with the cheese and bake for 8-12 minutes.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a