Pancakes with Chinese Cabbage Filling

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!

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