Rolic production Conveyor How to make a cabbage roll crescent roll

How to make a cabbage roll crescent roll

Cabbage roll pancakes are a tasty breakfast dish that’s just about the only thing you need for the day.

You just mix up the ingredients and cook it in the oven.

You could probably make these at home and serve them over rice, but they’re pretty versatile and delicious.

So what makes this recipe different?

A cabbage roll is a very thin pancake that can be made ahead of time and then baked or served warm, but this is a great dish to make for a weekday morning.

This recipe is a little tricky because it calls for three eggs, so it’s a little hard to prepare them all at once.

But if you make the eggs at home, you can make them ahead of your cabbage roll, and then they will all be ready to go when you’re ready to make the rest of the ingredients.

And they’re also a great option if you have leftover cabbage rolls in your pantry.

Here’s how to make cabbage roll pancakes.

Recipe adapted from Cooking Light.

1 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 eggs 1/4 cup vegetable oil 1 cup (2 sticks) unsalted butter 1 teaspoon cinnamon 2 tablespoons milk 1/3 cup sugar 1/8 teaspoon baking powder 2 tablespoons cornstarch 1 cup chopped cabbage (about 1 pound) 1 tablespoon butter 1 cup shredded cheddar cheese Directions Preheat oven to 350°F.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and eggs.

Add the oil and butter and stir until just combined.

Add cinnamon and milk and stir again until combined.

Divide the batter between a large baking sheet and set aside.

Spoon 1 cup of the batter into each of the prepared baking pans.

Bake for 18 minutes, or until golden brown and crisp.

Remove the pans from the oven and let cool.

Cut the cabbage into 1-inch chunks and place in the fridge to set for about 5 minutes.

Transfer the chunks to a bowl.

Combine the remaining batter, cheese, and cinnamon in a medium bowl.

Stir in the milk and sugar and mix until smooth.

Spread the cabbage onto the prepared pans.

Cover and refrigerate for 30 minutes.

Cut into 16 pieces and serve.

You can store leftover cabbage in the freezer or refrigerate them in the refrigerator.