Stuffed cabbage pancakes

Ingredients for 4 servings:

• 450 g savoy cabbage
• 1 bell pepper(s), red
• 2 carrots
• 200 g ham, diced
• 1 onion(s)
• 1 garlic clove(s)
• 1 cup spread (e.g. Brunch “Sweet Thai Chili”)
• 250 ml vegetable stock
• 6 tbsp tomato paste
• 6 pancakes from the lecture
• 1 tbsp butter
• salt and pepper
• Caraway seeds
• possibly grated cheese

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Use up leftover pancakes

Clean the savoy cabbage and cut into fine strips. Divide, deseed, and slice the bell peppers. Peel and slice the carrots. Peel and dice the onion and garlic. Heat 1 tablespoon of butter in a pan and sauté the diced onion and ham until translucent. Then add the carrots and sauté briefly. Then add the savoy cabbage and bell peppers. Braise everything for about 7 minutes. Season with salt, pepper, and caraway seeds and pour in the stock. Cook over low heat until al dente. Then stir in the tomato paste and the brunch mixture and season again, adding more stock if necessary. Cover the pancakes with the vegetable mixture, roll them up, and place them in a greased baking dish. If there are any leftover vegetables, simply arrange them around or on top of them. Pour the cooking liquid from the pan over them. Sprinkle with grated cheese if desired. Then bake the casserole in the oven at 200 degrees for 30 minutes.