Here’s a delicious recipe for a Cheesy Cabbage Pancake topped with sliced tomatoes and eggs. This is a hearty and flavorful dish that’s easy to make, full of savory goodness, and perfect for breakfast, brunch, or dinner.
Cheesy Cabbage Pancake with Sliced Tomato and Egg Toppings
Ingredients:
For the Pancake:
- 1 small cabbage (shredded)
- 1 onion (finely chopped)
- 1 carrot (grated)
- 1/2 cup grated cheese (cheddar, mozzarella, or your favorite cheese)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder (optional)
- Salt and pepper to taste
- 2-3 tablespoons olive oil (for frying)
For the Toppings:
- 2-3 ripe tomatoes (sliced)
- 2 eggs (fried or poached)
- Fresh herbs (such as parsley, chives, or basil) for garnish
- A pinch of paprika or black pepper for garnish (optional)
Instructions:
1. Prepare the Vegetables:
- Shred the cabbage using a knife, mandoline, or food processor. Place it in a large bowl.
- Grate the carrot and chop the onion finely. Add both to the cabbage.
2. Make the Pancake Batter:
- In a separate bowl, crack the 2 eggs and beat them lightly. Add the flour, paprika, garlic powder, salt, and pepper, then stir until you get a smooth batter.
- Add the grated cheese to the batter and mix to combine.
- Pour the batter over the shredded cabbage, onion, and carrot mixture. Stir everything together, ensuring the vegetables are evenly coated with the batter.
3. Cook the Pancake:
- Heat 1-2 tablespoons of olive oil in a large frying pan over medium heat.
- Once the pan is hot, spoon the cabbage mixture into the pan and spread it out into a round, pancake-like shape. Press it down gently with a spatula.
- Cook for about 5-7 minutes on the first side, until it’s golden and crispy. Carefully flip the pancake (you can cut it into smaller sections to help with flipping, if needed) and cook for another 5-7 minutes on the other side, until the pancake is fully cooked and crispy on both sides.
- If necessary, add a little more oil to the pan for a crispy finish.
4. Fry the Eggs:
- While the pancake is cooking, heat a separate small frying pan with a little olive oil over medium heat.
- Fry the two eggs to your desired doneness (sunny-side-up, over-easy, or poached). Season with a pinch of salt and pepper.
5. Assemble the Dish:
- Once the cabbage pancake is cooked, carefully transfer it to a serving plate.
- Top the pancake with the sliced tomatoes, arranging them evenly on top.
- Place the fried or poached eggs on top of the tomatoes.
- Garnish with fresh herbs (such as parsley, chives, or basil) and a sprinkle of paprika or black pepper, if desired.
6. Serve:
- Slice the cheesy cabbage pancake into wedges and serve immediately. It’s perfect with a side of fresh greens or a simple salad.
Tips:
- Cheese Variations: You can use a combination of cheeses (like cheddar and mozzarella) for extra meltiness and flavor.
- Add-ins: Feel free to add extra ingredients like cooked bacon bits, mushrooms, or bell peppers to the pancake batter for more flavor.
- Vegetarian Option: This dish is already vegetarian, but for a lighter version, you can reduce the amount of cheese and flour or use a gluten-free flour alternative.
- Make Ahead: The cabbage pancake can be made ahead and stored in the fridge. Reheat it in a pan before serving and top with fresh tomatoes and eggs.
Enjoy this hearty and cheesy cabbage pancake with a delicious combination of fresh tomatoes and eggs on top. It’s a fantastic, satisfying dish!
Tips:**
– **Cheese Variations:** You can use a combination of cheeses (like cheddar and mozzarella) for extra meltiness and flavor.
– **Add-ins:** Feel free to add extra ingredients like cooked bacon bits, mushrooms, or bell peppers to the pancake batter for more flavor.
– **Vegetarian Option:** This dish is already vegetarian, but for a lighter version, you can reduce the amount of cheese and flour or use a gluten-free flour alternative.
– **Make Ahead:** The cabbage pancake can be made ahead and stored in the fridge. Reheat it in a pan before serving and top with fresh tomatoes and eggs.
Enjoy this hearty and cheesy cabbage pancake with a delicious combination of fresh tomatoes and eggs on top. It’s a fantastic, satisfying dish!
#### **Instructions:**
**1. Prepare the Vegetables:**
– Shred the cabbage using a knife, mandoline, or food processor. Place it in a large bowl.
– Grate the carrot and chop the onion finely. Add both to the cabbage.
**2. Make the Pancake Batter:**
– In a separate bowl, crack the 2 eggs and beat them lightly. Add the flour, paprika, garlic powder, salt, and pepper, then stir until you get a smooth batter.
– Add the grated cheese to the batter and mix to combine.
– Pour the batter over the shredded cabbage, onion, and carrot mixture. Stir everything together, ensuring the vegetables are evenly coated with the batter.
**3. Cook the Pancake:**
– Heat 1-2 tablespoons of olive oil in a large frying pan over medium heat.
– Once the pan is hot, spoon the cabbage mixture into the pan and spread it out into a round, pancake-like shape. Press it down gently with a spatula.
– Cook for about 5-7 minutes on the first side, until it’s golden and crispy. Carefully flip the pancake (you can cut it into smaller sections to help with flipping, if needed) and cook for another 5-7 minutes on the other side, until the pancake is fully cooked and crispy on both sides.
– If necessary, add a little more oil to the pan for a crispy finish.
**4. Fry the Eggs:**
– While the pancake is cooking, heat a separate small frying pan with a little olive oil over medium heat.
– Fry the two eggs to your desired doneness (sunny-side-up, over-easy, or poached). Season with a pinch of salt and pepper.
**5. Assemble the Dish:**
– Once the cabbage pancake is cooked, carefully transfer it to a serving plate.
– Top the pancake with the sliced tomatoes, arranging them evenly on top.
– Place the fried or poached eggs on top of the tomatoes.
– Garnish with fresh herbs (such as parsley, chives, or basil) and a sprinkle of paprika or black pepper, if desired.
**6. Serve:**
– Slice the cheesy cabbage pancake into wedges and serve immediately. It’s perfect with a side of fresh greens or a simple salad.
—
### **Tips:**
– **Cheese Variations:** You can use a combination of cheeses (like cheddar and mozzarella) for extra meltiness and flavor.
– **Add-ins:** Feel free to add extra ingredients like cooked bacon bits, mushrooms, or bell peppers to the pancake batter for more flavor.
– **Vegetarian Option:** This dish is already vegetarian, but for a lighter version, you can reduce the amount of cheese and flour or use a gluten-free flour alternative.
– **Make Ahead:** The cabbage pancake can be made ahead and stored in the fridge. Reheat it in a pan before serving and top with fresh tomatoes and eggs.
Enjoy this hearty and cheesy cabbage pancake with a delicious combination of fresh tomatoes and eggs on top. It’s a fantastic, satisfying dish!