Stuffed pancakes with black cabbage are a great little meal!
Stuffed pancakes with a cream of feta and cream cheese are very nutritious. The lightly steamed black cabbage and the fresh herbs make it a healthy meal. A splash of lemon a touch of fresh garlic will turn the pancakes into taste bombs.
A delicious vegetarian dish that has a refreshing touch thanks to the fresh mint and ensures a good mood at the table in autumn! Serving each guest only a filled pancake, so it is a successful appetizer. Serve each 2, so will set a pleasant feeling of saturation.
Ingredients for stuffed pancakes (for 4 people):
250 g of feta
250 g cream cheese
400 g of black cabbage
1 bunch of parsley
1/2 bunch of mint
1 bunch of basil
1 BIO lemon
50 ml of olive oil
2 cloves of garlic
150 ml vegetable broth
salt and pepper
Preparation filled pancakes with black cabbage:
pancakes Prepare according to this recipe. vegetable stock make after this recipe. Wash the black cabbage and drain, remove the stalk at the bottom and cut into strips about 1 cm wide. Peel onion and chop finely. Peel garlic cloves and press through a press. Wash the lemon under hot water, remove from the pan and squeeze the juice from one half. Wash herbs, drain and finely chop.
Crumble the feta roughly into a large enough bowl and mix with the cream cheese. Add the lemon juice, lemon zest, chopped herbs and pressed garlic and let them soak in the fridge for 30 minutes.
In the meantime heat the olive oil in a sufficiently large pan, sauté the onions and add the black cabbage. Sauté for about 5 minutes while stirring and deglaze with broth. Cook for another 10 minutes over medium heat and cover until cabbage is firm. Take it from the stove and let it cool off.
Bring cooled black cabbage under the herb cream cheese cream and season with salt and pepper. Spread freshly baked pancakes with the green feta cream cheese cream and roll up. Serve immediately.
Worth knowing about stuffed pancakes:
Pancakes can fill many delicious ingredients. Vegetables, fine creams, meat and fish are great.
Black cabbage is considered the prototype of green cabbage vegetables. He is extremely healthy and has a mild, slightly russian taste. It can be boiled or enjoyed raw, in raw food circles it is considered a highlight of the late autumn and early winter season.
Who wants to spice up the dish, can mix a vinaigrette of lemon juice, white balsamic, sweet mustard and olive oil. As an aromatic sauce on the filled pancakes, it provides extra freshness.
Here are more beautiful autumn dishes with seasonal ingredients!
Delicious from the world of mushrooms, fine with pumpkin, hearty from potatoes and other root vegetables, warming soups but also refreshing salads. Try classic fried potatoes or crispy pumpkin buffer, fine Risotto with porcini mushrooms or Schupfnudeln with chanterelles – the culinary autumn has so much to offer …