Cabbage and Mushroom Pancakes with a creamy cheese filling make a delightful and savory dish that combines the goodness of fresh vegetables and the creaminess of cheese. This recipe is perfect for breakfast, lunch, or even a light dinner. The cabbage and carrot provide a light, crunchy texture, while the creamy mushroom filling adds richness and flavor. Whether you’re looking for a healthy, veggie-packed dish or simply want to try something new, this recipe offers a delicious balance of taste and nutrition. Let’s get started!
Full Recipe:
Ingredients
For the Cabbage Pancakes:
- Cabbage – 500 grams, finely chopped
- Carrot – 1 medium, grated
- Yogurt – 150 grams (about ½ cup)
- Flour – 3-4 tablespoons
- Eggs – 2 large
- Baking soda – ½ teaspoon
- Salt and pepper – to taste
- Vegetable oil – for frying
For the Mushroom and Cream Cheese Filling:
- Mushrooms – 200 grams, finely chopped
- Onion – 1 medium, finely diced
- Cream cheese – 100 grams
- Black pepper – ⅓ teaspoon
- Salt – ½ teaspoon
- Tomato – 1 medium, sliced (for garnish)
- Toaster cheese – 2-3 slices (optional, for extra cheesiness)
- Arugula – a handful (for garnish)
Steps to Make Cabbage and Mushroom Pancakes with Cream Cheese Filling
Step 1: Prepare the Cabbage Pancake Batter
- Chop the Cabbage and Grate the Carrot: Start by finely chopping the cabbage and grating the carrot. The finer the cabbage, the easier it will be to mix into the batter.
- Mix the Yogurt, Eggs, and Baking Soda: In a large bowl, whisk together the yogurt, eggs, and baking soda until well combined. The baking soda will help the pancakes rise and become fluffy.
- Add the Vegetables: Add the chopped cabbage and grated carrot to the yogurt mixture. Stir well until the vegetables are evenly coated.
- Add the Flour and Seasoning: Gradually add 3-4 tablespoons of flour to the mixture, stirring constantly. You want the batter to be thick enough to hold together when frying. Season with salt and pepper to taste.
Step 2: Fry the Cabbage Pancakes
- Heat the Oil: Heat a large frying pan over medium heat and add a tablespoon of vegetable oil.
- Form the Pancakes: Using a spoon, drop spoonfuls of the cabbage mixture into the pan, flattening them slightly with the back of the spoon to form pancakes.
- Cook the Pancakes: Fry the pancakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Continue with the remaining batter.
Step 3: Prepare the Mushroom Filling
- Sauté the Onion: In the same pan, add a little more oil if necessary and sauté the finely chopped onion over medium heat until soft and translucent, about 3-4 minutes.
- Cook the Mushrooms: Add the chopped mushrooms to the pan and cook for 5-6 minutes, or until the mushrooms release their moisture and become tender. Season with salt and black pepper.
- Add the Cream Cheese: Stir in the cream cheese and mix until it melts and combines with the mushrooms, creating a creamy filling. Remove from heat and set aside.
Step 4: Assemble the Pancakes
- Layer the Pancakes: Place one cabbage pancake on a serving plate. Spread a generous spoonful of the mushroom and cream cheese filling over the pancake.
- Top with Tomato and Cheese: Add a slice of fresh tomato and, if desired, a piece of toaster cheese for extra creaminess.
- Garnish with Arugula: Place a handful of fresh arugula on top of the cheese to add a peppery freshness to the dish.
- Serve: Stack another pancake on top or serve the pancakes open-faced, depending on your preference.
Nutrition Facts (Per Serving)
- Calories: 300 kcal
- Protein: 12g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 6g
- Vitamin C: 80% of the daily recommended intake
- Calcium: 15% of the daily recommended intake
- Iron: 10% of the daily recommended intake
These cabbage pancakes are rich in fiber, thanks to the vegetables, and provide a good amount of protein from the eggs and cream cheese.
FAQs
- Can I make the cabbage pancakes gluten-free?
- Yes, simply substitute the flour with gluten-free flour or oat flour to make these pancakes gluten-free.
- What other vegetables can I add to the pancakes?
- You can experiment with other veggies such as grated zucchini, sweet potatoes, or spinach for added flavor and nutrients.
- How can I make the dish more filling?
- You can add cooked chicken or smoked salmon as a topping for extra protein. Or, serve the pancakes with a side of quinoa or brown rice.
- Can I freeze the pancakes?
- Yes, these pancakes freeze well. After frying, let them cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag. Reheat in the oven or a pan.
- Is there a vegan version of this recipe?
- To make the recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), use dairy-free yogurt, and replace the cream cheese with a plant-based alternative.
Tips for Making the Best Cabbage and Mushroom Pancakes
- Use Fresh Vegetables: Fresh cabbage and carrots will give the best texture and flavor to your pancakes. Make sure the vegetables are finely chopped for an even batter.
- Don’t Overmix the Batter: When adding flour, gently mix it in. Overmixing can lead to dense pancakes.
- Cook Over Medium Heat: Be patient when frying the pancakes. Cooking them over medium heat ensures that they cook through without burning on the outside.
- Customize the Filling: The mushroom and cream cheese filling can be adjusted to your taste. Add herbs like thyme or rosemary for a fragrant touch, or even some chili flakes for a bit of spice.
Storage Tips
- Refrigeration: Leftover cabbage pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or in the oven at 180°C (350°F) for about 10 minutes to restore their crispness.
- Freezing: As mentioned earlier, these pancakes can also be frozen. To freeze, place the pancakes in a single layer on a baking sheet, freeze them for a few hours, and then transfer them to a freezer-safe bag. They can be reheated directly from frozen.
- Reheating: To reheat, place the pancakes in a preheated oven at 180°C (350°F) for about 10 minutes, or pan-fry them for a few minutes on each side.
Conclusion
Cabbage and Mushroom Pancakes with Cream Cheese Filling are a delicious and nutritious meal that combines savory vegetables with a creamy, cheesy filling. The crispy cabbage pancakes paired with the rich mushroom filling create a perfect balance of texture and flavor. Whether you’re serving them for breakfast, lunch, or dinner, these pancakes are sure to satisfy. Easy to make and customizable to your preferences, they’re a versatile dish that can be enjoyed by everyone. Give this recipe a try and enjoy the wholesome, hearty goodness of cabbage and mushrooms in every bite!