For the family: wholefood recipe
This lunch is good to prepare in advance. Bake the pancakes with a lid: buckwheat can otherwise become dry. They turn out best in a coated frying pan.
Make a smooth dough with the flour, mineral water, eggs, salt and nutmeg and let it swell for 30 minutes. If the dough is too thick, add enough mineral water to make a thick dough. Heat a little clarified butter in a frying pan and fry 6 narrow pancakes in it until golden brown on both sides. Stack pancakes, keep warm. Clean the cabbage, slice into fine strips, rinse and drain well. Heat the butter in a saucepan. Add the cabbage and sauté briefly. Pour the vegetable soup and stew the cabbage for 10 minutes until soft. Season with salt and nutmeg. Preheat the oven to 180 °C (gas mark 3). Grease a large shallow gratin dish. Mix the crème fraîche with the eggs, feta cheese and milk. Spread the cabbage evenly over the pancakes, roll them up and place them in the mold. Pour the crème fraîche over the pancakes and bake in the oven for 20 minutes.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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