This Cabbage Pancake with Mushroom and Cheese Filling is a wholesome and flavorful dish that’s perfect for breakfast, lunch, or a light dinner. The crispy cabbage pancake is paired with a savory mushroom and melted cheese filling, creating a delightful combination of textures and flavors. It’s quick, easy, and packed with nutrients.
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Ingredients
- For the Pancake:
- Half a cabbage, finely chopped (about 300 g)
- Salt: To taste
- Eggs: 2 pcs
- Black pepper: To taste
- Herbal mixture (like parsley, dill, or chives): 1 tbsp, chopped
- Olive oil: 2 tbsp
- Half an onion, finely chopped
- For the Filling:
- Mushrooms: 5–7 pcs, sliced
- Tomato paste: 2 tbsp
- Olive oil: 1 tbsp
- Processed cheese slices: 2–3 slices
Directions
Prepare the Cabbage Pancake:
- Prepare the Cabbage:
- Finely chop the cabbage and sprinkle with salt.
- Let it sit for 5 minutes, then squeeze out the excess moisture.
- Mix the Batter:
- In a mixing bowl, combine the cabbage, eggs, a pinch of salt, black pepper, and the herbal mixture. Mix well.
- Cook the Pancake:
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until softened.
- Spread the cabbage mixture evenly in the skillet, pressing it down gently to form a pancake.
- Cook for 5–7 minutes on one side until golden brown, then flip and cook the other side for another 5–7 minutes.
Prepare the Filling:
- Heat olive oil in a separate skillet over medium heat.
- Add sliced mushrooms and sauté for 2–3 minutes.
- Stir in the tomato paste and mix well.
- Reduce the heat to low, cover with a lid, and simmer for 5 minutes.
Assemble the Pancake:
- Spread the mushroom filling evenly over half of the cabbage pancake.
- Place processed cheese slices on top of the mushroom mixture.
- Fold the pancake in half to encase the filling.
Final Cooking:
- Cover the skillet with a lid and let the pancake simmer on low heat for another 5 minutes, allowing the cheese to melt and the flavors to meld together.
Serve:
Slice the pancake and serve warm with a side of sour cream or a fresh green salad.
Serving Suggestions
- Pair with sour cream or yogurt for dipping.
- Serve alongside a fresh green salad or roasted vegetables for a complete meal.
Cooking Tips
- For extra crispiness, use medium-high heat when frying the pancake.
- Add grated cheese or a pinch of chili flakes to the filling for extra flavor.
- Use fresh herbs for a more vibrant taste.
Nutritional Benefits
- Cabbage: High in fiber, vitamin C, and antioxidants.
- Mushrooms: A good source of protein and B vitamins.
- Eggs: Provide high-quality protein and essential nutrients.
Dietary Information
- Gluten-free and vegetarian-friendly.
Nutritional Facts (Per Serving)
- Calories: 280
- Protein: 12 g
- Fat: 18 g
- Carbohydrates: 18 g
- Fiber: 4 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet over low heat to maintain crispiness.
Why You’ll Love This Recipe
- Combines a crispy, savory pancake with a creamy, cheesy filling.
- Easy to prepare with everyday ingredients.
- Perfect for any meal of the day.
- Packed with wholesome vegetables and protein.
Conclusion
This Cabbage Pancake with Mushroom and Cheese Filling is a delightful dish that brings together simplicity and flavor. Its crispy exterior and savory filling make it an ideal choice for a comforting meal. Whether served as a main course or a snack, this recipe is sure to impress. Try it today and enjoy its unique blend of textures and tastes!
Frequently Asked Questions
- Can I use other types of cheese?
Yes, mozzarella, cheddar, or cream cheese works well as substitutes. - Can I make this dish vegan?
Yes, use plant-based cheese and egg substitutes. - Can I add other vegetables?
Absolutely! Bell peppers, zucchini, or spinach are great additions. - Can I bake the pancake instead of frying?
Yes, bake at 200°C (392°F) for 15–20 minutes, flipping halfway through. - How do I prevent the pancake from falling apart?
Ensure the cabbage mixture is well-combined and cooked on medium heat. - Can I freeze the pancake?
It’s best eaten fresh, but you can freeze individual slices wrapped in foil. - What can I serve with this dish?
Serve with sour cream, yogurt, or a fresh salad for a complete meal. - Can I use fresh tomatoes instead of tomato paste?
Yes, cook diced fresh tomatoes until they reduce into a thick sauce. - How do I make the pancake spicier?
Add chili flakes or a dash of hot sauce to the filling. - Can I use red cabbage instead of green?
Yes, red cabbage works well but may slightly alter the flavor and color.