Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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).