Pancake Rolls with Red Cabbage Salad

Ingredients

• 400 g red cabbage
• 1 apple
• 3 shallots
• 4 tbsp balsamic vinegar
• Salt
• Pepper
• 1 tbsp walnut oil
• 300 ml milk (1.5 % fat)
• 2 pinch iodized salt (with fluoride)
• 2 Eggs
• 150 g finely ground whole wheat flour
• 1 tbsp Rapeseed Oil
• 5 g flat parsley (1 handful)
• 1 tsp cumin

Instructions

1. 1.

   Wash, trim and shred the red cabbage into fine strips. Wash, peel, core and grate the apple. Peel and chop the shallots.

2. 2.

   Place the shredded cabbage with the grated apple, chopped shallots, vinegar, salt, pepper and oil in a bowl, mix, then knead by hand. Cover and let rest for about 1½ hours.

3. 3.

   In the meantime whisk the milk with one pinch of salt and the eggs. Stir in the flour and let the batter rise for about 15 minutes.

4. 4.

   Wash the parsley, pat dry, set aside a few leaves, chop the rest. Fold the chopped parsley into the cabbage mixture and season again with a little salt, pepper and cumin.

5. 5.

   Heat a large pan (26 cm diameter). Brush each side lightly with rapeseed oil, pour a ladleful of batter, swirl to spread thinly, then cook on medium heat for 2–3 minutes per side until golden. Repeat until all batter is used. Let the pancakes cool.

6. 6.

   Spread the rested cabbage mixture over the cooled pancakes and roll them up. Cut each roll in half lengthwise, place on a plate and garnish with the reserved parsley leaves.