Banh Xeo – Vietnamese Crepes
Vietnamese
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Gluten Free, Coeliacs, Vegetarian, Vegan, Nut Free, Atkins, Diabetic
1 medium red cabbage (stalk removed and finely sliced)
2 large onions (finely sliced)
2 large cooking apples (peeled, cored and sliced)
2 cloves garlic (sliced)
3 tablespoons balsamic vinegar
3 tablespoons water
2 tablespoons sugar (preferably brown)
56g butter
1/3 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Salt and ground pepper
In a large ovenproof and lidded casserole dish layer up the cabbage, apple, onion and garlic. Intersperse the layers with the sugar and spices.
Add the balsamic vinegar and dot with the butter.
Cook for a minimum of 2 hours at 170 degrees C.
This can be cooked the day before.
