Cabbage Pancake

Name: Cabbage Pancake
Yield: 12
Ingredients: 12 ready pancake halves; 4 cups of finely chopped cabbage; 2 tablespoons of salt; 2 medium-sized onions, well chopped; 1/4 cup of butter; Salt and black pepper to taste; 1 cup of heavy cream; For the cream; 3/4 cup of melted butter; 3/4 cup of all-purpose flour; 1/3 cup of melted butter

1
12 ready pancake halves
2
4 cups of finely chopped cabbage
3
2 tablespoons of salt
4
2 medium-sized onions, well chopped
5
1/4 cup of butter
6
Salt and black pepper to taste
7
1 cup of heavy cream
8
For the cream
9
3/4 cup of melted butter
10
3/4 cup of all-purpose flour
11
1/3 cup of melted butter

Ingredients

1
12 ready pancake halves
2
4 cups of finely chopped cabbage
3
2 tablespoons of salt
4
2 medium-sized onions, well chopped
5
1/4 cup of butter
6
Salt and black pepper to taste
7
1 cup of heavy cream
8
For the cream
9
3/4 cup of melted butter
10
3/4 cup of all-purpose flour
11
1/3 cup of melted butter

Directions

1
Mix the cabbage with salt and let it sit for 15 minutes
2
Place it on a strainer and drain excess water
3
Squeeze well
4
In a pan, fry the onions in low heat with butter until golden brown
5
Add the cabbage and season
6
Cook for about 10 minutes until the cabbage is soft
7
Prepare the cream: melt 3/4 cup of butter, add flour and mix well, then add heavy cream
8
Cook while stirring until a thick and smooth cream forms
9
Add the cabbage and mix
10
Fill each pancake with 2 tablespoons of the cabbage mixture and form small packets
11
Arrange the pancakes in a baking dish, spread melted butter on top
12
Bake in a hot oven (200°C) until lightly browned
13
Yield: 12 units
14
242 calories per unit.