PANCAKE STACK WITH CABBAGE, ONION AND HADDOCK

Loose bottom cake pan

4 (thick) pancakes (if pancakes too thin, they'll break)

2 cups cabbage, finely chopped

2 smoked haddock fillets, defrosted, flaked

1 onion, finely chopped

Packet mushroom soup powder

Spices

Garlic & chillies

1 cup milk

½ cup boiling water

Grated cheese

Fresh sliced mushrooms

Butter and oil

 

In butter and oil, fry the onion with garlic, spices, chillies and cabbage till soft. Add the haddock and let it heat through. Make a sauce with the mushroom soup powder, milk and water till it’s thick – add the sliced mushrooms. (Or use any other sauce.)

Preheat oven to 180 oC. Spray your loose bottom cake pan. Start with a pancake. Spread on onion-cabbage-haddock mixture, some sauce, grated cheese. Repeat layers. End with a pancake, sauce on top and sprinkled with cheese. Bake for 30 minutes. Let cool for 5 minutes. Remove the rim of cake pan and slice. Serve with crisp salad.

Recipe and photo: Alma Pretorius