Pancake pie

 Cabbage pie

• 200 GRAM FLOUR
• 2 CUPS MILK
• 2 EGGS
• 400 GRAM MINCED BEEF
• 200 GRAM CABBAGE, shredded
• 2 CARROTS, in cubes
• 1 ONION, chopped
• 2 TOMATOES, chopped
• 1 CUP BÉCHAMEL SAUCE
• 100 GRAM ST PAULIN, (soft cheese with orange rind), sliced

• 250 GRAM FLOUR
• 1 TEASPOONS YEAST
• 1 TEASPOONS SALT
• 1 ONION, chopped
• 1/2 CABBAGE, shredded
• HANDFUL DILL, cut
• 2 EGGS, hard boiled and sliced

Bake 5 pancakes from the flour, the eggs and the milk. Fry the onion and the carrots for 5 minutes; add the minced beef and fry 5 minutes more, stir with a fork. Add the tomatoes and the cabbage and salt and pepper to taste. Divide this in 4 portions. Take an oven dish, with approximately the same diameter as the pancakes, put one pancake on the bottom, then one portion of minced beef mixture, one pancake etc. Finish with a pancake. Pour the béchamel sauce on top and distribute the cheese over the sauce. Bake the pancake pie 20 minutes at 175 degrees Celsius.

St Paulin is a cheese with an orange yellow rind, which was originally made by Trappist monks at the end of the 18th century. It is soft but you can still slice it. Port Salut is similiar. The cheese melts nicely and is therefore very suitable for oven dishes and pizza. You can also serve it for dessert with fruit and a light wine.

For other pancake pies, see apple pancake pie and summer fruit pancake pie.