For the paradeiserkraut pancakes, first prepare pancake dough and let rest.
Cut or slice the cabbage into fine strips. Cut the onion into small cubes and finely chop the garlic.
Sauté the onion cubes in hot clarified butter. Add the cabbage and a pinch of sugar and fry briefly. Season with salt and pepper, add the tomato puree and fry briefly. Deglaze with a dash of balsamic vinegar and pour in vegetable stock. Season with garlic, caraway and marjoram and steam the cabbage for about 20 minutes until soft.
In the meantime, peel the tomatoes (if necessary, immerse them briefly in boiling water) and cut into fine cubes. Towards the end, add the diced tomatoes, stir once and set aside.
Meanwhile, heat some oil in another pan and bake the pancakes as described in the basic recipe.
Spread the cabbage mixture on the pancakes and roll the latter up. For a particularly decorative shape, place on plastic wrap as desired and roll up tightly again.
For the garnish, cut cherry or cocktail tomatoes in half or into wedges.
Decorate the plates with the sliced cherry tomatoes and marjoram. Remove the paradeiserkraut pancakes from the foil, cut decoratively and arrange on the paradeisers. Garnish with a little sour cream.
Preparation Tip:
If the paradeiserkraut pancakes are prepared for non-vegetarians, you can also garnish them with crispy fried slices of bacon.
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