Stuffed pancakes with savoy cabbage and ham

Ingredients for 3 servings:

• 400 g flour
• 3 large eggs
• 1 pinch of salt
• 1 shot of mineral water
• 2 large onions
• 150 g cooked ham
• 2 cloves garlic
• 500 g savoy cabbage, frozen
• 1 cup whipped cream
• e.g. salt and pepper
• n. B. cheese, grated
• butter

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

To make the pancakes, mix the flour, eggs, and a pinch of salt with a mixer until the batter bubbles. Then place the bowl with the batter in the refrigerator for half an hour. After half an hour, remove the bowl from the refrigerator, add a good splash of mineral water, and mix again with a hand mixer. Heat a pan with a little butter. Then add a little butter to each serving. Remove the pan from the stovetop. Depending on the size of the pan, add a ladleful of batter and swirl it around to spread the batter evenly. Then return the pan to the stovetop and cook the pancakes until golden brown on both sides. Use this method to work all of the batter. To prepare the savoy cabbage filling, heat a saucepan with a little butter on the stovetop. Finely chop the onions, ham, and garlic and fry in the pan until golden brown. Then add the thawed savoy cabbage and stir everything well. Add the heavy cream and season with salt and pepper. Let it simmer on low heat. Grease a baking dish with butter and preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Fill the pancakes with the savoy cabbage, roll them up, and place them side by side in the baking dish. Finally, sprinkle some grated cheese on top and place the dish in the oven. Once the cheese is a nice golden brown, remove the dish. Serve with a salad. Enjoy!