Indulge in the unique fusion of flavors with our Pancakes with Cabbage and Mushrooms recipe. A delightful blend of hearty cabbage and earthy mushrooms wrapped in a soft, golden pancake – this dish promises a culinary experience like no other. Perfect for any meal, these pancakes offer a deliciously innovative way to enjoy traditional ingredients. Get ready to elevate your taste buds to new heights with this unbeatable combination!
Pancakes with cabbage and mushrooms
- 2 cups semi-coarse wheat flour
- 1 cup mineral water
- 1 cup milk
- 3 tablespoons oil
- 3 eggs
- salt
- breadcrumbs
stuffing:
- 30 dkg sauerkraut
- 10 dkg yellow cheese
- 1/2 kg mushrooms
- 1 onion
- 2 tbsp butter
- salt, pepper, garlic to taste
for wrapping:
- 2 eggs
- 1/2 cup milk
- 1/2 cup flour
- salt, pepper
- breadcrumbs
- fat for frying
- Put flour, milk, water, egg, oil and salt in a bowl. Mix everything together and let the dough rest for 30 minutes.
- Fry the pancakes in a dry frying pan.
- Chop the mushrooms and onion, fry in butter and add the chopped cabbage.
- Add 1/2 cup water and cook covered for 30 minutes.
- Season with salt, pepper and crushed garlic.
- Let the stuffing cool and then mix it with the grated cheese.
- Put some of the filling on the pancakes and fold them over. Then dip them in beaten egg and coat them in breadcrumbs.
- Fry until golden brown.
Good taste!
