Cabbage Filled Crepes
Try these scrumptious Cabbage Filled Crepes for lunch or dinner and you won't be disappointed.
Servings: 6 crepes
- 6 10" crepes
- 8 cups thinly sliced cabbage
- 1 large carrot (shredded)
- 2 tbsp butter
- 1 large tomato, diced
- 1/4 cup ketchup
- 1/4 cup chopped chives
- salt, pepper
- 1 egg
- vegetable oil for frying
In a large non-stick skillet, sauté the cabbage and carrot with butter on medium heat, for 10 minutes.
Add tomato, ketchup, salt and pepper. Cook for about 30 minutes, stirring occasionally. (You may need to add 1/4 cup of water if it starts browning too fast).
Add chopped chives and stir, adjust for seasonings and set aside.
Assemble the crepes by placing the cabbage filling in the middle, and fold following the photo-instructions above.
Whisk one egg, and dip the crepes in the egg mixture.
Fry in a small amount of vegetable oil until golden brown (about 1-2 minutes per side).
CABBAGE FILLED CREPES
Try these scrumptious Cabbage Filled Crepes for lunch or dinner and you won’t be disappointed. Full recipe at: http://cooktoria.com/recipe/cabbage-filled-crepes/Posted by Cooktoria on Wednesday, November 16, 2016
Calories: 319kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 167mg | Potassium: 814mg | Fiber: 7g | Sugar: 14g | Vitamin A: 750IU | Vitamin C: 141.9mg | Calcium: 150mg | Iron: 1.8mg