This Healthy Cabbage and Potato Veggie Cake is a nourishing, pan-fried dish packed with vegetables and full of flavor. It combines sautéed cabbage, potatoes, onions, carrots, and fresh herbs into a hearty, protein-rich batter that’s lightly pan-fried until golden and tender. Paired with a tangy, creamy sauce made with yogurt, pickles, mustard, and lemon juice, it’s a satisfying meal that’s light on calories but big on nutrition and taste. Perfect for lunch, dinner, or a hearty vegetarian brunch, this recipe celebrates fresh produce, clean ingredients, and simple cooking.
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Cuisine: Vegetarian / Eastern European-Inspired
Ingredients
For the Veggie Cake:
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½ head of young cabbage, thinly sliced
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4 medium potatoes, peeled and grated
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1 onion, finely chopped
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1 carrot, peeled and grated
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3 chicken eggs
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2 tablespoons plain yogurt
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1 tomato, finely diced
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2–3 green onions, chopped
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A handful of fresh parsley, chopped
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3 tablespoons flour (all-purpose or whole wheat)
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Salt, to taste
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Olive oil, for sautéing and frying
For the Sauce:
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1 pickled cucumber, finely chopped
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2 tablespoons plain yogurt
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20 grams mayonnaise (about 1 tablespoon)
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1 teaspoon mustard sauce
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1 tablespoon honey
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1 teaspoon lemon juice
Step-by-Step Cooking Directions
Sauté the cabbage
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced cabbage and a pinch of salt. Sauté for 5–7 minutes until softened and lightly golden. Remove from heat and transfer to a large mixing bowl.
Cook the potatoes and onions
In the same skillet, add another drizzle of olive oil. Add the grated potatoes and chopped onion. Season with a little salt. Sauté for 5–7 minutes, stirring often. Cook for an additional 3 minutes to deepen the flavor, then transfer to the bowl with the cabbage.
Add the grated carrot
Heat another small amount of olive oil in the pan. Add the grated carrot and sauté for 5–7 minutes, until soft and sweet. Add to the vegetable mix.
Prepare the batter
To the large mixing bowl with your sautéed vegetables, add the eggs, salt, and yogurt. Stir to combine.
Add in the diced tomato, green onion, chopped parsley, and flour. Mix everything thoroughly until the batter is cohesive. It should hold together when pressed but still have visible chunks of veggies.
Cook the veggie cake
Heat a non-stick skillet over low heat. Add a small amount of olive oil to coat the pan.
Spoon the entire batter into the skillet and spread it evenly to form one large, thick pancake or veggie cake. Flatten the surface gently.
Cover the skillet with a lid and cook on low heat for 10 minutes, until the bottom is golden brown and the center begins to set.
Use a large plate to carefully flip the pancake. Slide it back into the skillet and cover again, cooking the second side for another 8–10 minutes until firm and cooked through.
Prepare the sauce
While the veggie cake is cooking, make the creamy sauce. In a small bowl, combine the finely chopped pickled cucumber, yogurt, mayonnaise, mustard, honey, and lemon juice. Stir well until smooth and creamy. Taste and adjust seasoning if needed.
Serve
Transfer the finished veggie cake to a cutting board. Let it rest for 2–3 minutes before slicing into wedges.
Serve warm with a generous spoonful of the creamy pickle yogurt sauce. Garnish with extra parsley or green onions if desired.
Nutritional Information (per serving – based on 4 servings)
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Calories: 265
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Protein: 9g
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Carbohydrates: 28g
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Fat: 13g
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Fiber: 4g
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Sugar: 6g
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Sodium: 330mg
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Vitamin A: 70% DV
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Vitamin C: 80% DV
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Calcium: 10% DV
The Origins and Popularity of the Recipe
This dish blends the concept of vegetable pancakes, common in Eastern European, Mediterranean, and Middle Eastern cuisines, with modern health-conscious adaptations. Traditional recipes like draniki or latkes use potatoes and eggs, but this version incorporates cabbage, yogurt, herbs, and a vibrant mustard-pickle sauce that nods to tangy Balkan or Eastern European condiments. The result is a fusion of old-world comfort and modern clean eating, perfect for those looking to enjoy hearty food without the heaviness.
Reasons Why You’ll Love the Recipe
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One-pan meal – minimal cleanup
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Rich in vegetables – satisfying and nutrient-dense
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Great texture – crispy on the outside, soft on the inside
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Versatile – works as a main or side dish
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Ideal for meal prep – keeps well in the fridge
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Low-calorie, high-nutrient – good for healthy weight management
Health Benefits
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Cabbage supports digestion and is high in vitamin C and K
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Potatoes offer fiber, potassium, and slow-digesting carbohydrates
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Carrots are full of beta carotene and antioxidants
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Eggs provide protein and choline for brain function
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Olive oil supports heart health with good fats
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Yogurt adds probiotics and protein, supporting gut health
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Pickles and mustard provide beneficial acids and flavor without added sugar
This dish is an excellent option for anyone eating clean, reducing meat, or following a flexitarian or vegetarian diet.
Serving Suggestions
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As a light lunch or dinner – serve with green salad or tomato soup
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With grilled fish or chicken – as a savory, veggie-packed side
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Cold in a lunchbox – delicious at room temperature
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Topped with a poached egg – for brunch perfection
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Rolled in a wrap or pita – with sauce and greens for a grab-and-go meal
Cooking Tips
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Slice vegetables thinly – so they cook quickly and evenly
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Use a lid while frying – helps set the center and keeps it moist
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Flip carefully using a plate – ensures it stays whole and beautiful
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Rest before slicing – allows the pancake to firm up
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Don’t skip the sauce – it adds brightness, creaminess, and contrast
Variations to Try
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Add shredded zucchini or beetroot – for a twist in color and nutrients
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Use whole wheat or chickpea flour – for extra fiber or a gluten-free option
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Add spices – like turmeric, cumin, or chili flakes for a bolder taste
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Incorporate cheese – a handful of grated mozzarella or feta goes great
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Top with fresh avocado or microgreens – for presentation and creaminess
Conclusion
This Cabbage and Potato Veggie Cake with Creamy Pickle Yogurt Sauce is a true celebration of vegetables and flavor. It proves that healthy meals can be rich, colorful, and comforting—without needing meat, heavy fats, or processed ingredients. Whether you’re cooking for your family or meal prepping for yourself, this recipe brings together texture, taste, and nutrition in every bite. Light, crispy, tangy, and full of veggie goodness—it’s a dish that’s sure to become a staple in your clean eating routine.
FAQ
1. Can I make this recipe vegan?
Yes! Replace eggs with flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg), use plant-based yogurt, and skip the mayo in the sauce.
2. Can I bake it instead of frying?
Absolutely. Press the batter into a greased baking dish and bake at 375°F (190°C) for 25–30 minutes, flipping halfway if desired.
3. How long does it keep in the fridge?
Up to 3 days in an airtight container. Reheat in a skillet for best texture.
4. Can I use sour cream instead of yogurt?
Yes. Sour cream works well in both the batter and sauce.
5. What’s a good gluten-free flour substitute?
Chickpea flour, rice flour, or oat flour are all great gluten-free options.
6. Can I use regular cabbage instead of young cabbage?
Yes. Just sauté it a little longer, as it’s firmer and more fibrous.
7. Is the sauce optional?
Technically yes, but it elevates the dish significantly with tang and creaminess.
8. Can I make mini versions?
Yes! Spoon smaller scoops into the pan and cook like fritters for a party platter.
9. Is this suitable for kids?
Definitely. It’s mild, soft, and filled with familiar veggies. You can skip the mustard if needed.
10. What’s the best pan to use?
A non-stick or well-seasoned cast-iron skillet works best for even browning and easy flipping.