Savory Cabbage & Egg Pancakes with Cheesy Tomato Sauce
Transform humble pantry staples into a comforting, crowd-pleasing feast with these Savory Cabbage & Egg Pancakes drizzled in a rich, cheesy tomato sauce. Shredded cabbage, sweet peppers, and carrots are bound together by whisked eggs and a touch of flour, then pan-fried until golden and crisp. A simple tomato sauce, enriched with garlic, onions, and melty cheese, turns ordinary veggies into a luscious topping. Whether served for brunch, lunch, or a light dinner, these pancakes deliver a satisfying contrast of textures—crispy edges, tender interiors, and smooth, savory sauce. With minimal prep and ingredients you likely have on hand, this recipe will become a go-to for busy weeknights and leisurely weekend gatherings alike.
Cooking Time
-
-
Preparation: 20 minutes (chopping, mixing, sauce prep)
-
-
Cooking: 25 minutes (pancakes and sauce)
Advertisement: -
Total Time: 45 minutes
Ingredients
-
-
1 medium onion, finely diced
-
-
-
2 tablespoons olive oil, divided
-
1 sweet bell pepper (any color), diced
Advertisement: -
1 medium carrot, grated
-
-
-
2 green onions, thinly sliced
-
2 cloves garlic, minced
-
¼ head green cabbage, shredded (about 350 g)
-
-
3 large chicken eggs, beaten
Advertisement: -
Salt, to taste
-
2 tablespoons all-purpose flour
-
40 g hard cheese (such as Parmesan or cheddar), grated
-
-
200 ml tomato sauce (passata or crushed tomatoes)
Advertisement: -
Salt and freshly ground black pepper, to taste
-
20 g grated hard cheese
For the Cheesy Tomato Sauce:
-
-
1 tablespoon olive oil
Advertisement: -
1 clove garlic, minced
-
½ small onion, finely diced
-
-
-
-
Instructions:
CONTINUE READING ON THE NEXT PAGE 🥰💕
