This Vegetable Cabbage Pancake with Eggs is a crispy, satisfying, and wholesome meal that’s packed with nutrients and easy to prepare. Combining thinly sliced vegetables like potato, carrot, onion, and cabbage into a single, golden-brown skillet pancake, this dish is perfect for a light dinner, a hearty breakfast, or a meal-prep favorite. It’s fried gently in olive oil and made without heavy ingredients, making it ideal for clean eating, low-calorie diets, and vegetarian meals. With simple steps and humble ingredients, this recipe creates a surprisingly delicious and comforting dish you’ll want to make again and again.
Preparation Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Yield: 2–3 servings
Cuisine: Vegetarian / European-inspired healthy cooking
Ingredients
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1 medium potato, peeled and thinly sliced
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1 medium carrot, peeled and thinly sliced
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1 small onion, thinly sliced
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½ head of young cabbage (about 200–250g), thinly sliced
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30 ml water (about 2 tablespoons)
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2 tablespoons olive oil (plus more for frying)
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2 large eggs
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Salt to taste
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2 tablespoons flour (all-purpose or whole wheat)
Step-by-Step Cooking Directions
Slice the vegetables
Peel the potato and carrot. Using a sharp knife or mandoline slicer, cut them into very thin slices—this helps them cook quickly and evenly. Slice the onion and cabbage just as thin. Uniform slices ensure the pancake holds together well and cooks through without burning.
Par-cook the hard vegetables
Place the sliced potato, carrot, and onion in a saucepan. Cover with water, add a pinch of salt, and boil gently for about 8 minutes. This softens the root vegetables without making them mushy.
Drain them well and set aside.
Sauté the cabbage
In a skillet over medium heat, add 1 tablespoon of olive oil. Add the sliced young cabbage and 30 ml of water. Let it simmer for about 3–5 minutes, stirring occasionally until softened. Remove from heat and let cool slightly.
Combine the mixture
In a large bowl, combine the pre-cooked potatoes, carrots, onions, and sautéed cabbage. Mix everything gently but thoroughly.
Crack in the 2 eggs and add a pinch of salt. Sprinkle in 2 tablespoons of flour. Stir everything together until evenly coated and lightly sticky. This will become your pancake “batter.”
Fry the pancake
Heat another tablespoon of olive oil in a non-stick or cast-iron skillet over low to medium heat.
Scoop the entire vegetable mixture into the pan and spread it out evenly, pressing gently to form a thick pancake. Cover the skillet with a lid and cook for 5 minutes on the first side.
After 5 minutes, place a large plate over the skillet. Carefully flip the pan so the pancake transfers onto the plate. Then gently slide the pancake back into the pan to cook the other side.
Cover again and cook for another 5 minutes until golden and cooked through.
Serve
Remove from heat and let it rest for 2 minutes before slicing. Serve hot or warm. You can enjoy it plain or with a side of Greek yogurt, sour cream, or your favorite dipping sauce.
Nutritional Information (per serving – based on 3 servings)
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Calories: 160
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Protein: 6g
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Carbohydrates: 18g
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Fat: 8g
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Fiber: 3g
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Sugar: 3g
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Sodium: 160mg
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Vitamin A: 45% DV
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Vitamin C: 60% DV
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Iron: 10% DV
The Origins and Popularity of the Recipe
Vegetable pancakes are rooted in many global cuisines—from Korean jeon to Eastern European draniki or cabbage fritters. These dishes use basic vegetables, eggs, and flour to create flavorful, pan-fried delights. What makes this version special is its focus on simplicity and health, using cabbage as a main base and olive oil for frying. It’s a recipe that aligns with clean eating trends, budget cooking, and meat-free meals—perfect for everyday cooks who want to make the most of seasonal vegetables.
Reasons Why You’ll Love the Recipe
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Simple and affordable – made with basic pantry and fridge staples
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Crispy edges and soft center – great texture without deep frying
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Vegetarian and wholesome – packed with fiber, vitamins, and flavor
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Ideal for all meals – breakfast, brunch, dinner, or snack
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Quick and easy – perfect for busy weeknights
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Diet-friendly – low in calories and high in nutrients
Health Benefits
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Cabbage is high in vitamin C, fiber, and antioxidants
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Carrots add beta carotene and support eye health
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Onions provide flavonoids that help reduce inflammation
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Potatoes supply potassium and slow-digesting carbohydrates
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Olive oil is rich in heart-healthy fats
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Eggs are a great source of high-quality protein and choline
This dish supports digestion, energy, and immune function, while also being light on the stomach and satisfying enough to replace heavier meals.
Serving Suggestions
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With a dollop of Greek yogurt or sour cream – adds creaminess
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Drizzled with lemon juice or hot sauce – for brightness or heat
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Topped with avocado slices or poached egg – for a hearty brunch
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With a cucumber or tomato salad – for a fresh and crisp contrast
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Wrapped in a tortilla or pita – for a portable veggie wrap
Cooking Tips
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Slice vegetables thinly – for fast, even cooking
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Use a lid while frying – to steam and set the center properly
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Cook low and slow – this prevents burning and ensures even doneness
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Flip carefully using a plate – for a perfect pancake that stays whole
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Let rest before slicing – helps it firm up and enhances flavor
Variations to Try
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Add grated zucchini or beetroot – for extra color and flavor
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Incorporate cheese – like shredded mozzarella or parmesan into the batter
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Use sweet potatoes instead of regular – for natural sweetness
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Add herbs – parsley, dill, basil, or chives elevate the dish
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Make it spicy – with a pinch of cayenne or smoked paprika
Conclusion
This Vegetable Cabbage Pancake with Eggs is a wholesome, budget-friendly, and deeply satisfying recipe that transforms humble ingredients into a beautiful dish. It’s easy to prepare, endlessly versatile, and delivers on both nutrition and flavor. Whether you’re cooking for yourself or sharing with loved ones, this pancake makes healthy eating feel joyful and indulgent. Crispy on the outside, tender in the center, and full of vegetable goodness—it’s sure to become a repeat favorite in your kitchen.
FAQ
1. Can I use other vegetables in this pancake?
Yes! You can add zucchini, spinach, bell peppers, or even grated beetroot for more color and nutrition.
2. Can I make this gluten-free?
Absolutely. Use chickpea flour, oat flour, or a gluten-free all-purpose blend instead of wheat flour.
3. How do I make it vegan?
Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use chickpea flour or mashed potatoes as a binder.
4. Can I bake it instead of frying?
Yes. Press the mixture into a greased baking dish and bake at 375°F (190°C) for about 20–25 minutes until set and golden.
5. Is it good for meal prep?
Definitely. Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven.
6. What type of cabbage works best?
Young or Napa cabbage works beautifully, but regular green cabbage will work too—just cook it slightly longer.
7. Can I add cheese to the mix?
Yes! Add ¼ cup of shredded cheese for extra richness and a crispy top.
8. What kind of flour should I use?
All-purpose flour works well, but whole wheat or chickpea flour adds more nutrition and flavor.
9. How do I keep it from falling apart?
Make sure to cook on low heat and give it time to set before flipping. Use enough egg and flour to bind the mix.
10. Can I make mini pancakes instead of one large one?
Yes! Spoon small portions into the pan to make fritter-style patties for quicker flipping and even crispier edges.