Cabbage Pancakes with Spinach and Cheese Filling

These cabbage pancakes are an innovative way to enjoy vegetables. The tender cabbage leaves are transformed into crispy pancakes, filled with a delectable mixture of spinach, onions, tomatoes, garlic, and cheeses. Finished with a golden-brown crust of melted cheese, these pancakes are both healthy and incredibly flavorful.

Preparation Time:

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Ingredients:

  • Cabbage leaves
  • 3-4 eggs
  • 1 onion, chopped
  • Oil for frying
  • 250g spinach
  • Juice of 1/2 lemon
  • 1 tomato, diced
  • 2 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 100g cream cheese
  • Salt, to taste
  • Cheese, for frying

Instructions:

  1. Prepare the Cabbage Leaves:
    • Cut off the hard part of the cabbage leaves.
    • Heat some oil in a frying pan over medium heat.
    • Fry the cabbage leaves on both sides until they are tender and slightly browned.
  2. Make the Cabbage Pancakes:
    • Beat the eggs in a bowl and season with a pinch of salt.
    • Pour the beaten eggs over the fried cabbage leaves in the pan, making sure to cover the leaves evenly.
    • Fry the cabbage-egg mixture on both sides until the eggs are fully cooked and set, forming a cabbage pancake.
  3. Prepare the Filling:
    • In a separate pan, heat some oil and sauté the chopped onion until translucent.
    • Add the spinach and cook until wilted. Squeeze the juice of 1/2 lemon over the spinach.
    • Once the spinach and onions have cooled slightly, mix them with the diced tomato, minced garlic, grated Parmesan cheese, and cream cheese in a bowl.
  4. Fill and Wrap the Pancakes:
    • Place a spoonful of the spinach and cheese filling onto each cabbage pancake.
    • Wrap the cabbage pancake around the filling to form a roll.
  5. Fry the Filled Pancakes:
    • Heat some oil in a frying pan over medium heat.
    • Place the filled cabbage pancakes in the pan, seam side down.
    • Sprinkle grated cheese over the pancakes and fry until the cheese is melted and the pancakes are golden brown on all sides.
  6. Serve:
    • Transfer the fried cabbage pancakes to a serving plate.
    • Serve hot and enjoy your meal!

Serving Suggestions:

  • Serve with a side of fresh salad or a dipping sauce like sour cream or yogurt.
  • Pair with a light soup for a complete meal.

Cooking Tips:

  • Ensure the cabbage leaves are tender before adding the egg to make wrapping easier.
  • Adjust the seasoning of the filling to your taste by adding more garlic or lemon juice if desired.
  • For a crispier texture, cook the pancakes over medium-high heat.

Nutritional Benefits:

  • Cabbage is low in calories and high in fiber, promoting good digestion.
  • Spinach is rich in vitamins A and C, iron, and antioxidants.
  • Eggs provide high-quality protein and essential vitamins.

Dietary Information:

  • This dish is vegetarian.
  • Can be made gluten-free by ensuring all ingredients used are gluten-free.

Why You’ll Love This Recipe:

  • It’s a unique and flavorful way to enjoy cabbage and spinach.
  • Combines crispiness and creaminess for a satisfying meal.
  • Packed with nutritious ingredients and easy to prepare.

Conclusion:

I hope you enjoy these cabbage pancakes with spinach and cheese filling as much as I do. They are a delightful way to enjoy vegetables in a tasty and nutritious form. Don’t forget to share your thoughts in the comments. Bon Appetit, friends!👨‍🍳