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

1. 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.
2. 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.
3. Add the Vegetables: Add the chopped cabbage and grated carrot to the yogurt mixture. Stir well until the vegetables are evenly coated.
4. 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

1. Heat the Oil: Heat a large frying pan over medium heat and add a tablespoon of vegetable oil.
2. 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.
3. 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

1. 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.
2. 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.
3. 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

1. 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.
2. Top with Tomato and Cheese: Add a slice of fresh tomato and, if desired, a piece of toaster cheese for extra creaminess.
3. Garnish with Arugula: Place a handful of fresh arugula on top of the cheese to add a peppery freshness to the dish.
4. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!