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Cabbage And Beef Crepes

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Ingredients
  Crepes 18
Filling:
  Butter 45 Gram (3 tablespoons)
  Onions 3 , chopped
  Garlic 1 Clove (5 gm), minced
  Ground beef 2 Pound (1 kg)
  Chopped cabbage 2 Cup (32 tbs)
  Marjoram 1⁄2 Teaspoon
  Chilli powder 1⁄4 Teaspoon
  Salt 2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Plain flour 1⁄3 Cup (5.33 tbs)
  Chopped tomatoes 1 1⁄2 Cup (24 tbs)
Sauce:
  Chopped cabbage 1 Cup (16 tbs)
  Chopped tomatoes 2 Cup (32 tbs)
  Tomato juice 375 Milliliter (1 1/2 cups)
  Vinegar 1 1⁄2 Tablespoon
  Sugar 1 1⁄2 Tablespoon
  Salt 1 1⁄2 Tablespoon
  Pepper 1 1⁄2 Tablespoon
Directions

Make the crepes using the Basic Crepe Batter.
Set aside.
Saute the onions and garlic in the butter until the onions are golden brown.
Add the beef, cabbage, marjoram, chilli powder, salt, pepper, flour and 1 1/2 cups chopped tomatoes.
Blend thoroughly and cook, covered, for 1/2 hour.
Fill each crepe with the beef mixture and fold over.
Place in a buttered shallow baking dish and bake in a 350°F (180°C) oven for 20 minutes Combine all the ingredients for the sauce in a saucepan and simmer for 15 minutes.
Season to taste with salt and pepper.
Put the heated crepes on a serving and pour on the sauce.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Beef
Servings: 
18

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