Cabbage-Filled Blintzes Recipe

1. Prepare Cabbage Filling. In large bowl, beat milk, 4 eggs, and 2 tablespoons oil until well combined. Beat in flour and salt just until combined.

2. In large skillet, heat some of remaining oil. Spoon scant 1/3 cup batter into pan and swirl pan to form 6-1/2 to 7-inch round of batter. Cook one side until lightly browned--about 1 minute; flip round over and lightly brown other side; place on piece of waxed paper. Repeat with remaining batter, layering each round between sheets of waxed paper.

3. To fill blintzes, spoon 1/4 cup Cabbage Filling onto center of each round. Roll up jelly-roll fashion over filling, tucking in sides as you go to from blintzes.

4. In pie plate or wide bowl, beat remaining 2 eggs with the water. In same skillet, heat some of the remaining oil. Quickly dip blintzes in egg mixture then coat with bread crumbs.

Cook blintzes, several at a time, turning to brown all sides; add oil as needed. Serve immediately.

Cabbage Filling:
Boil or steam 12 cups (about a 2-lb. head) shredded cabbage until very tender---about 1 hour; drain very well. In large skillet, heat 3 tablespoons vegetable oil. Add 2 1/2 cups finely chopped onions and cook until lightly browned and softened. In medium-size bowl, combine cabbage, onions, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Refrigerate until ready to use.