Crespelle casserole with pointed cabbage and salsiccia

Ingredients

Directions

1. 1

   Mix eggs and salt with the whisk of the hand mixer. Alternately stir in 150 g flour and 125 ml milk. Leave to swell for about 30 minutes. Peel and finely chop the onion. Clean and quarter the pointed cabbage and remove the stalk.

2. 2

   Halve the cabbage quarters again lengthwise and cut into wide strips.

3. 3

   Heat the oil in a frying pan. Fry the sausage meat for approx. 5 minutes, turning it over. Add onion cubes and cabbage approx. 2 minutes before the end of the frying time. Stir in tomato paste and deglaze with 100 ml broth.

4. 4

   Season with salt and pepper and simmer for 5-10 minutes until the liquid is almost boiled away. Filling with salt and

5. 5

   Stir mineral water into the dough. Heat the clarified butter in portions in a pan (26 cm Ø at the top and 19 cm Ø at the bottom). Add one ladle of dough at a time and bake on both sides, turning them until golden brown, and take them out.

6. 6

   From the dough bake another 5 pancakes in the same way.

7. 7

   Melt butter in a pot. Stir in 20 g flour and sweat briefly. Add 200 ml milk and 100 ml stock while stirring and simmer for 5-8 minutes while stirring. Season sauce with salt and nutmeg.

8. 8

   Wash the herbs, shake dry and chop the leaves finely. Stir the herbs into the sauce. Grate cheese.

9. 9

   Put the cabbage filling in the middle of each of the 6 pancakes. Roll up the pancakes and put them in a greased casserole dish. Spread the sauce over them and sprinkle with cheese. Casserole in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

10. 10

    manufacturer) bake for 15-20 minutes until golden brown