Pancake Meatloaf Cake

Ingredients

• 4 eggs
• 275 g flour
• Salt
• 350 ml milk
• 150 ml mineral water
• butter for frying
• 400 g ground beef
• 1 tbsp butter
• 1 onion
• 1 Garlic clove
• 1 bundle vegetable mix
• 1 small can peeled tomatoes
• 125 ml dry red wine
• Salt
• pepper (ground)
• 1 tsp Oregano
• 1 tsp thyme
• 1 head of cabbage (about 700 g)
• 2 tbsp butter
• 125 ml Vegetable broth
• 3 tbsp sour cream
• Salt
• pepper (ground)
• nutmeg
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• 2 egg yolks
• butter for the pan
• 100 g freshly grated Parmesan cheese
• 1 tbsp butter

Instructions

1. 1.

   Whisk all ingredients for the pancake batter together and let rest for about 20 minutes.

2. 2.

   Wash, trim, and finely chop the vegetable mix.

3. 3.

   Brown the ground beef in a large skillet until crumbly; add chopped onion and garlic and cook for about 5 minutes. Stir in tomatoes with juice, wine, salt, pepper, oregano, and thyme, then simmer uncovered for about 20 minutes.

4. 4.

   Wash, trim, remove outer leaves of cabbage, quarter it, cut off the core, and slice into thin strips. Sauté the cabbage in hot butter for about 5 minutes, mix in broth and sour cream, season with lemon juice, salt, pepper, and nutmeg, then simmer uncovered for about 10 minutes; stir in parsley.

5. 5.

   Bake eight pancakes from the batter, each about 20 cm wide.

6. 6.

   Grease a round baking dish, place one pancake inside, layer alternately with meat mixture, cabbage mixture, and pancakes, finishing with a cabbage layer. Sprinkle Parmesan on top and dot with butter pieces.

7. 7.

   Bake in a preheated oven at 200°C for about 30 minutes until golden brown.