Summary

Ingredients

For the filling:

• 500 g white cabbae, (cut into fine strips)
• 1 red pepper (s) (cut into fine strips)
• 1 onion (s), (cut into thin rings)
• 200 g minced meat, (mixed)
• Salt and pepper, sugar, caraway seeds
• 125 ml water, (hot)
• 1 tablespoon flour
• 3 tablespoon milk
• 150 g sour cream or sour cream
• Lard, for frying

For the crepes:

• 100 grams flour
• 250 ml milk
• 125 ml mineral water
• 3 egg (s)
• salt
• sugar
• Margarine, for baking

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Instructions

1. Heat the lard in a pan.
2. First fry the meat well, then add the vegetables. Season with pepper and salt, as well as 1 teaspoon each of sugar and caraway seeds. Fry for 5-10 minutes, turning several times.
3. Pour in the hot water and cover and simmer over a moderate heat for 20 minutes.
4. Beat the flour with the milk until smooth, add the sour cream and whisk. Pour the mixture into the pan and stir well. Bring to the boil again briefly.
5. Put the flour in a bowl. First carefully stir in the milk until smooth, then stir in the mineral water. Add eggs. Season with 0.5 teaspoons each of salt and sugar and stir well.
6. Heat the margarine in portions in a small pan (20cm diameter) and gradually bake 6 thin pancakes until light brown.
7. The finished pancakes are spread with the filling and rolled up.
8. The vegetarian version without minced meat is also very tasty.