These Savory Pancake Rolls with Creamy Cabbage Filling offer a delicious twist on classic pancakes. Soft, thin pancakes are wrapped around a rich, creamy cabbage filling seasoned with onion, garlic, and herbs. This dish is perfect for breakfast, brunch, or a light dinner, and brings together tender cabbage and savory flavors in a delightful roll-up.
Preparation Time
- Total Time: 40-45 minutes
- Active Time: 25-30 minutes
Ingredients
Pancake Batter
- Eggs: 2
- Salt: to taste
- Milk: 500 ml (2 cups or 17 fl oz)
- Flour: 200 g (11 tbsp or 7 oz)
- Olive Oil: 1 tbsp
Cabbage Filling
- Cabbage: 1 head, finely shredded
- Onion: 1, finely chopped
- Olive Oil: 1-2 tbsp
- Garlic: 2 cloves, minced
- Salt: to taste
- Black Pepper: to taste
- Smoked Paprika: 1 tsp (optional)
- Cream (20% fat): 150 ml (5 fl oz)
- Butter: 1 tbsp for frying
Directions
Step 1: Prepare the Pancake Batter
- Mix the Batter
- In a bowl, whisk the eggs with a pinch of salt. Gradually add the milk and flour, whisking until the batter is smooth and lump-free. Stir in the olive oil.
- Cook the Pancakes
- Heat a non-stick skillet over medium heat. Lightly grease with a bit of oil if needed. Pour a small amount of batter into the skillet, tilting the pan to evenly coat the surface.
- Cook for 1-2 minutes on each side, or until the pancake is golden and easily flips. Transfer to a plate and repeat with the remaining batter. Set aside the finished pancakes.
Step 2: Prepare the Cabbage Filling
- Cook the Cabbage
- In a large skillet or pot, heat olive oil over medium heat. Add the chopped onion and cook until it becomes translucent. Add minced garlic and sauté until fragrant.
- Add the shredded cabbage to the skillet and cook, stirring occasionally, until it softens.
- Season and Add Cream
- Season with salt, black pepper, and smoked paprika (if using). Gradually stir in the cream and let it simmer until the mixture is creamy and thickened. Remove from heat.
Step 3: Assemble the Pancake Rolls
- Add Filling to Pancakes
- Lay a pancake flat and spoon a generous amount of the cabbage filling along one side of the pancake.
- Roll Up
- Carefully roll up the pancake around the filling. Repeat with the remaining pancakes and filling.
- Lightly Fry the Rolls
- In a clean skillet, heat a small amount of butter over medium heat. Place the filled pancake rolls seam-side down and cook until they are golden and crisp on each side.
Step 4: Serve
- Slice each pancake roll in half if desired and serve warm. Garnish with fresh herbs for added flavor.
Serving Suggestions
- Serve with a side of sour cream or Greek yogurt for dipping
- Garnish with fresh dill or parsley for a pop of color
- Pair with a side salad for a complete meal
- Serve with a sprinkle of grated cheese on top before serving
- Add a side of roasted tomatoes or grilled vegetables
Cooking Tips
- Cook the cabbage thoroughly until softened for a tender filling
- Avoid overfilling the pancakes to prevent tearing
- Use a non-stick skillet for cooking the pancakes to prevent sticking
- Adjust seasoning to taste; add more smoked paprika for a bolder flavor
- For extra flavor, add a pinch of dried herbs like thyme or oregano to the cabbage filling
Nutritional Benefits
- Cabbage: High in fiber, vitamins C and K, and antioxidants
- Eggs: Good source of protein and essential nutrients
- Cream: Adds calcium and a rich, creamy texture
Dietary Information
- Nut-Free: Safe for those with nut allergies
- Vegetarian: Suitable for a vegetarian diet
- Gluten-Free Option: Substitute flour with gluten-free flour for gluten-free pancakes
Nutritional Facts (Per Roll Estimate)
- Calories: ~150 kcal
- Protein: 5 g
- Carbohydrates: 12 g
- Fat: 8 g
- Fiber: 2 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days
- Reheat in a skillet or microwave before serving
Why You’ll Love This Recipe
- Unique and Savory: A fun twist on traditional pancakes with a delicious cabbage filling
- Easy to Prepare: Simple ingredients with satisfying results
- Versatile: Great for breakfast, lunch, or as a light dinner
- Vegetarian-Friendly: A hearty and filling vegetarian option
- Perfect for Sharing: Makes a great addition to brunch gatherings
Frequently Asked Questions
- Can I add other vegetables to the filling?
Yes, shredded carrots or bell peppers work well in the filling. - Can I make this dish dairy-free?
Substitute cream with coconut cream or plant-based milk and add a bit more flour to the batter. - How do I prevent the pancakes from tearing?
Let the pancakes cool slightly before adding the filling, and avoid overstuffing. - Can I make these ahead of time?
Yes, prepare the filling and pancakes separately. Assemble and cook just before serving. - What can I use instead of smoked paprika?
You can use regular paprika or add a pinch of cumin for a slightly different flavor.
Enjoy these savory cabbage-filled pancake rolls for a cozy and satisfying meal!