Cabbage And Mushroom Pancakes

• 4 tbsp oil
• 1 None shallot, peeled and sliced
• 1/2 head red cabbage, cut into thin strips
• 2/3 cup dry red wine
• 1 cup all-purpose flour
• 2 None eggs
• 1 cup milk
• 2 tbsp butter, melted
• 1/4 lb mushrooms, sliced
• 1/2 bunch parsley, chopped + some leaves reserved for garnish
• 1/3 lb Monterey Jack or mozzarella cheese, grated

1. Top make the cabbage, heat 1 tbsp of oil in a saucepan and fry the shallot for 2-3 mins. Add 5 tbsp of water, the cabbage and the wine, then season to taste. Cover and cook for about 40 mins.
2. To make the pancakes, mix the flour and eggs in a bowl, stir in the milk and melted butter and season to taste. Brush a non-stick skillet with 1/2 tsp oil and heat it gently. Add some of the batter and cook on both sides. Repeat with the remaining batter to make 8 pancakes.
3. To make the mushrooms, heat 2 tbsp of oil in a pan and saute the mushrooms for 5-6 mins. Stir in the parsley and mix the mushrooms with the cabbage. Set aside to cool.
4. Preheat the oven to 425u0b0F. Spread some of the cabbage mixture on each pancake, roll and place in a greased baking dish. Sprinkle with cheese and bake for 8-12 mins until golden brown. Garnish with parsley to serve.

oil, shallot, red cabbage, dry red wine, flour, eggs, milk, butter, mushrooms, parsley, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/21486 (may not work)