Baked cabbage pancakes

Ingredients for 4 servings:

• 2 eggs
• 350 ml milk
• 150 g flour
• salt and pepper
• some nutmeg, freshly grated
• 1 small savoy cabbage
• 1 m.-sized onion(s)
• 1 tbsp parsley (frozen)
• 2 tbsp oil
• 150 g ham (Katenschinken), diced
• 80 g cheese (Gouda), in one piece

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix eggs, milk, and flour into a smooth batter, season with salt and nutmeg. Let stand for about 15 minutes. Trim the savoy cabbage, remove the leaves, and trim any thick ribs. Blanch the cabbage leaves in boiling salted water for about 2 minutes. Remove the leaves, rinse, drain, and chop very finely. Peel and dice the onion. Heat 1 tablespoon of oil in a pan. Fry the onion, ham, and savoy cabbage for about 5 minutes, season with salt and pepper. Let cool slightly. Stir half of the mixture with the parsley into the pancake batter. Heat a non-stick pan and brush with oil. Pour in 1/4 of the batter and cook on both sides until golden brown. Cook 3 more pancakes in the same way. Let cool briefly. Grate the cheese. Roll up the pancakes, cutting them in half crosswise if necessary. Spread the remaining savoy cabbage mixture in a baking dish. Place the pancakes on top. Sprinkle with cheese. Bake in a preheated oven (top/bottom heat: 200°C, fan: 175°C, gas mark 3) for about 5 minutes.