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)

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Total Time: 45 minutes

Ingredients

- 1 medium onion, finely diced

- 2 tablespoons olive oil, divided
- 1 sweet bell pepper (any color), diced
  
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- 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

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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)
    
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  - Salt and freshly ground black pepper, to taste
  - 20 g grated hard cheese
    
    For the Cheesy Tomato Sauce:
    - - 1 tablespoon olive oil
        
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      - 1 clove garlic, minced
      - ½ small onion, finely diced