Savory Cabbage & Egg Pancakes with Cheesy Tomato Sauce

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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)

  • Total Time: 45 minutes

Ingredients

    • 1 medium onion, finely diced

    • 2 tablespoons olive oil, divided

    • 1 sweet bell pepper (any color), diced

    • 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

  • 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)

      • Salt and freshly ground black pepper, to taste

      • 20 g grated hard cheese

        For the Cheesy Tomato Sauce:

          • 1 tablespoon olive oil

          • 1 clove garlic, minced

          • ½ small onion, finely diced

Instructions:

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