Stir ingredients for the dough, swell. For the filling, clean, rinse and chop cabbage. Fry bacon cubes. Sauté onion cubes and cabbage. Add whipped cream and spices, cook for about 3 minutes. Bind, season. Fold in parsley and keep warm. Bake eight pancakes in the hot fat. Fill each with the cabbage. Garnish with parsley to taste.
Our tip: Use bacon with a fine, smoky note!