Crêpes with Cabbage and Egg
A juicy filling of braised cabbage with onion, egg and homemade stock. It suits crêpes, hand pies and dumplings alike.
Ingredients
Spices
Optional
Instructions
Chop the onion and fry it in oil over medium heat for 7–10 minutes until soft and lightly golden.
Shred the cabbage, add it to the onion and fry for 5–7 minutes.
Add the homemade stock (chicken or beef; if you have none, a little water), stir and braise for 10–15 minutes until soft and the liquid has cooked away. The cabbage becomes juicy and full-flavoured.
Add the salt, pepper, paprika, nutmeg and garlic. Optionally add tomato paste and fry it briefly with the cabbage.
Add the butter and stir.
Hard-boil the eggs, chop them finely and add to the filling.
Let the filling stand for 10–15 minutes before using — that is the secret to its full flavour.
Cool and freeze in portions. Up to 3 months.
Reheat straight from frozen: fry in a pan until lightly crisp, cover and cook over low heat for 10 minutes so the filling heats through.