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
White cabbage500 g
Onion1 large
Eggs3 pcs
Broth(homemade chicken or beef, frozen cubes)30–60
Butter10–15
Vegetable oil2 tbsp
Spices
Saltto taste
Ground black pepper(essential)to taste
Smoked paprika(smoked is better)0.5 tsp
Nutmegpinch
Garlicto taste
Optional
Tomato pasteto taste
Instructions
1
Chop the onion and fry it in oil over medium heat for 7–10 minutes until soft and lightly golden.
2
Shred the cabbage, add it to the onion and fry for 5–7 minutes.
3
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.
4
Add the salt, pepper, paprika, nutmeg and garlic. Optionally add tomato paste and fry it briefly with the cabbage.
5
Add the butter and stir.
6
Hard-boil the eggs, chop them finely and add to the filling.
7
Let the filling stand for 10–15 minutes before using — that is the secret to its full flavour.
This filling also works
For crêpes
For hand pies
For dumplings
Storage
Freezing
Cool and freeze in portions. Up to 3 months.
Cooking
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.