Pancake Rolls with Red Cabbage Salad

For the pancake rolls with red cabbage salad, first clean the red cabbage, cut into fine strips and wash in a sieve. Drain well.

Peel and finely dice the shallots.

Mix the red cabbage in a bowl with the shallots, vinegar, sugar and oil and work through with your hands. Season with salt and pepper, cover and let stand for about 2 hours. Turn from time to time.

For the pancakes, whisk the milk with the sugar, salt and eggs. Stir in the flour and let swell for about 30 minutes.

Wash the parsley, shake dry and set aside 4 leaves for garnish. Chop the remaining leaves. Fold the chopped parsley into the red cabbage and season to taste.

Heat butter in a pan and bake 4 thin pancakes in it, one after the other.

Allow to cool, spread the red cabbage on top and roll up. Cut the pancake rolls with red cabbage salad in half diagonally, arrange on plates and garnish with the parsley leaves.

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