Cheesy Cabbage Pancake with Sliced Tomato and Egg Toppings

Cheesy Cabbage Pancake with Sliced Tomato and Egg Toppings: A Savory, Flavorful Twist on a Classic Breakfast

If you’re looking to shake up your breakfast routine or add a new savory dish to your repertoire, look no further than this delicious Cheesy Cabbage Pancake with Sliced Tomato and Egg Toppings. This dish combines the crispy, tender texture of a savory pancake made with cabbage and cheese, paired with fresh, juicy tomato slices and topped with a perfectly cooked egg. It’s a savory breakfast or brunch option that brings together hearty vegetables, creamy cheese, and the richness of eggs, all in one delicious bite.

Whether you’re cooking for yourself or preparing a meal for the family, this cheesy cabbage pancake is sure to become a new favorite. Let’s dive into how to make this comforting and flavorful dish!

Ingredients:

For the Pancake:

• 1 medium cabbage, shredded (about 4-5 cups)
• 1 cup all-purpose flour
• 1/2 cup shredded cheese (cheddar, mozzarella, or a mix works well)
• 2 large eggs
• 1/4 cup milk or water
• 1 tablespoon soy sauce (optional, for a savory boost)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder (optional)
• 2 tablespoons olive oil (or your preferred cooking oil) for frying

For the Toppings:

• 1-2 medium tomatoes, sliced
• 2 eggs (for frying or poaching, depending on your preference)
• Fresh herbs (optional, for garnish, such as parsley or chives)
• Salt and pepper to taste

Instructions:

Step 1: Prepare the Cabbage Mixture

Start by prepping the cabbage, as it’s the key ingredient in this savory pancake.

1. Shred the Cabbage: Use a sharp knife or a food processor to shred the cabbage into thin, uniform pieces. You can also use a mandolin slicer for a more consistent texture.
2. Mix the Ingredients: In a large mixing bowl, combine the shredded cabbage, flour, eggs, shredded cheese, milk or water, soy sauce, salt, pepper, and garlic powder. Stir everything together until the cabbage is well-coated in the batter. The mixture should be slightly thick but still able to hold together when dropped into the pan.

Step 2: Cook the Pancake

Now it’s time to fry up your cheesy cabbage pancake.

1. Heat the Pan: In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. You’ll want the pan to be hot but not smoking.
2. Form the Pancake: Once the oil is hot, spoon the cabbage mixture into the pan. Use the back of a spoon or spatula to flatten the mixture into an even layer, about 1/2-inch thick. The pancake should be large enough to cover the bottom of the pan without overcrowding, so if necessary, make it in batches.
3. Cook the Pancake: Let the pancake cook for about 4-5 minutes on one side until it’s golden brown and crispy. Flip the pancake carefully using a spatula, and cook the other side for another 3-4 minutes until crispy and golden. The cabbage should be tender inside, while the outside remains crispy.
4. Remove and Set Aside: Once the pancake is done, remove it from the pan and set it aside on a plate. If you’ve made more than one pancake, keep them warm in the oven on a low setting while you cook the eggs.

Step 3: Prepare the Toppings

While the pancake is cooling slightly, it’s time to prepare the toppings.

1. Slice the Tomatoes: Wash and slice the tomatoes into rounds. Set them aside to place on top of the pancake.
2. Cook the Eggs: In the same pan (or use a separate one), fry the eggs to your liking. You can fry them sunny-side-up, over-easy, or even poach them if you prefer. For a traditional touch, sunny-side-up eggs work wonderfully, with their runny yolks adding richness to the dish.
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