Stuffed Cabbage Pancake Rolls
This recipe for stuffed cabbage pancake rolls features two delicious fillings: hot dogs and smoked salmon, with crispy toppings for an amazing flavor.
Equipment
- Large frying pan
- Baking tray
- Oven
Ingredients
- 1/2 cabbage, chopped
- 1 tbsp salt
- 1 tsp sugar
- 3 1/3 cups flour
- 1/4 tsp ground caraway seeds
- 4 eggs
- 2 tbsp chopped parsley
- 1 1/4 cups milk
- 8 hot dogs, sliced
- pickles
- ketchup
- 2 cups shredded cheddar
- vegetable oil for frying
- 2 tbsp chopped chives
- 3/4 stick butter, softened
- 1/3 cup cream cheese
- 2/3 cup crispy fried onions
- 1 cup bread crumbs
- mustard
- 2 red onions, sliced
- 6 eggs, fried
- 14 oz smoked salmon
- 1/3 cup honey mustard sauce
- 1 cup grated horseradish
- 2 tbsp chopped dill
Instructions
- Slice 1/2 a cabbage into thin strips. Stir in the salt and sugar and mix everything together until the cabbage becomes soft and begins to lose water, then let the cabbage sit for 30 minutes. Wrap the cabbage in a clean kitchen towel and squeeze out all of the moisture. Combine the eggs and the milk, then add in the flour and ground caraway seeds and stir everything together until a smooth batter forms. Fold in the cabbage and chopped parsley, then let the cabbage pancake batter sit for 15 minutes. If the batter seems too thick, add a little more milk.
- Preheat the oven to 400°F. Heat some vegetable oil in a large frying pan and slice the hot dogs in half lengthwise. Spoon a thin layer of pancake batter into the frying pan and top it off with 4 hot dog halves, pickles, ketchup, and shredded cheddar cheese. Once it has cooked, roll up the cabbage pancake, leaving the very end unrolled. Pour more pancake batter into the frying pan, overlapping it with the unrolled edge, and top it off with more of the fillings. Roll the second layer up, then repeat this same process with the remainder of the ingredients to create 1 large roll. Preheat the broiler in the oven. Stir together the ingredients for the crispy mustard topping and spread the mixture on top of the stuffed cabbage pancake roll. Place the stuffed pancake roll on a baking tray, transfer the baking tray to the oven, and broil the stuffed cabbage pancake roll at 400°F for 10 minutes.
- Preheat the oven to 400°F. Heat some vegetable oil in a large frying pan. Spoon a thin layer of pancake batter into the frying pan and top it off with 2 fried eggs, sliced red onion, smoked salmon, and honey mustard sauce. Once it has cooked, roll up the cabbage pancake, leaving the very end unrolled. Roll the second layer up, then repeat this same process with the remainder of the ingredients to create 1 large roll. Preheat the broiler in the oven. Combine the ingredients for the crispy horseradish topping and spread the mixture on top of the pancake roll. Place the stuffed pancake roll on a baking tray, transfer the tray to the oven, and broil the salmon-stuffed cabbage pancake roll at 400°F for 10 minutes.
