Crispy Cabbage and Cheese Rolls with Savory Pancakes

ByEmily Healthy Recipes
Crispy Cabbage and Cheese Rolls with Savory Pancakes

If you have cabbage sitting in your refrigerator and you’re wondering what to do with it, this recipe is about to become your new favorite. These golden, crispy cabbage rolls wrapped in delicate homemade pancakes and coated with crunchy breadcrumbs are the perfect meatless meal that’s both satisfying and budget-friendly. The tender sautéed cabbage filling mixed with carrots, onions, and melted cheese creates a comforting combination that’s hard to resist. Whether you’re serving them as a main dish, appetizer, or snack, these rolls deliver incredible flavor and texture in every bite. Best of all, they come together quickly with simple ingredients you likely already have on hand.

Ingredients

For the Cabbage Filling:

  • 350g (0.7 lb / about 1/4 medium head) cabbage, finely shredded
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion, finely diced
  • 1 medium carrot, grated
  • 2-3 stalks green onions, finely chopped
  • Salt, to taste
  • Black pepper, to taste
  • 100g (3.5 oz) cheese, grated (cheddar or mozzarella work well)

For the Pancakes:

  • 3 large eggs
  • 1 tsp sugar
  • 1/2 tsp salt
  • 500ml (2 cups) milk
  • 250ml (1 cup) water
  • 240g (2 cups) all-purpose flour
  • 1 tbsp vegetable oil (plus more for cooking)

For the Coating:

  • 1 large egg
  • Pinch of salt
  • 100-150g (1-1.5 cups) breadcrumbs
  • Vegetable oil for frying

Instructions

Prepare the Cabbage Filling:

Remove the outer leaves from the cabbage and finely shred 350g of cabbage into thin strips. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter has melted, add the finely diced onion and sauté for 2-3 minutes until it becomes translucent and fragrant.

Cook the Vegetables:

Add the grated carrot to the skillet with the onions and cook for another 2 minutes, stirring occasionally. Add the shredded cabbage to the pan and season with salt and black pepper to taste. Stir everything together, then cover the skillet with a lid. Cook over medium-low heat for 10-12 minutes, stirring occasionally, until the cabbage becomes tender and wilts down significantly. The cabbage should be soft but not mushy.

Finish the Filling:

Once the cabbage is cooked, add the chopped green onions and stir well. Remove the skillet from heat and let the mixture cool for 5-10 minutes. Once cooled slightly, add the grated cheese and mix thoroughly until the cheese begins to melt into the warm cabbage mixture. Set the filling aside while you prepare the pancakes.

Make the Pancake Batter:

In a large mixing bowl, crack 3 eggs and add 1 teaspoon of sugar and 1/2 teaspoon of salt. Whisk together until well combined. Pour in 500ml of milk and 250ml of water, whisking continuously. Gradually add 240g of flour while whisking to prevent lumps from forming. Continue whisking until you have a smooth, thin batter with no lumps. Add 1 tablespoon of vegetable oil and mix well. The batter should have a consistency similar to heavy cream and should coat the back of a spoon lightly.

Cook the Pancakes:

Heat a non-stick skillet or crepe pan (approximately 20-25cm / 8-10 inches in diameter) over medium heat. Lightly brush the pan with vegetable oil. Pour approximately 1/4 cup of batter into the center of the pan, then immediately tilt and rotate the pan in a circular motion to spread the batter evenly into a thin, round pancake. Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip the pancake carefully using a spatula and cook for another 30-60 seconds on the other side. Transfer to a plate and repeat with the remaining batter, stacking the cooked pancakes on top of each other. You should get approximately 8-10 pancakes.

Assemble the Rolls:

Place one pancake on a clean work surface or cutting board. Spoon 2-3 tablespoons of the cabbage and cheese filling onto the center of the pancake, forming a line across the middle. Fold the bottom edge of the pancake over the filling, then fold in both sides to enclose the filling. Roll the pancake tightly away from you to create a neat, compact roll. Repeat with all remaining pancakes and filling.

Prepare the Coating:

In a shallow bowl, beat 1 egg with a pinch of salt. Place the breadcrumbs in another shallow bowl or plate. Take each cabbage roll and dip it first into the beaten egg, turning to coat all sides completely. Then roll it in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere evenly to the entire surface.

Fry the Rolls:

Heat vegetable oil in a large skillet over medium heat (about 1cm / 1/2 inch deep). The oil is ready when a breadcrumb dropped into it sizzles immediately. Carefully place the breaded rolls into the hot oil, seam-side down first. Fry for 2-3 minutes on each side until they turn deep golden brown and crispy. Work in batches to avoid overcrowding the pan. Use tongs to turn the rolls carefully to ensure even browning on all sides.

Drain and Serve:

Transfer the fried rolls to a plate lined with paper towels to drain excess oil. Let them rest for 2-3 minutes before serving. Serve the crispy cabbage rolls warm with sour cream, yogurt sauce, or your favorite dipping sauce.

Time & Servings

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Servings: 8-10 rolls (4 servings)

Nutrition (per serving, 2 rolls): Calories: 425 | Protein: 16g | Carbohydrates: 48g | Fat: 19g | Fiber: 4g

Why This Recipe Works

These cabbage and cheese rolls offer impressive nutritional benefits while being completely satisfying and delicious. Cabbage is an incredibly healthy vegetable that’s low in calories yet high in fiber, vitamin C, and vitamin K, supporting digestive health and immune function. The addition of carrots provides beta-carotene and antioxidants that promote eye health and skin vitality. Using eggs and milk in the pancake batter adds high-quality protein and essential nutrients like vitamin D and calcium. The cheese contributes additional protein and calcium for strong bones. By pan-frying rather than deep-frying, you control the amount of oil used, making this a lighter option than traditional fried foods. This recipe proves that meatless meals can be incredibly flavorful and filling, offering a wonderful way to incorporate more vegetables into your diet without sacrificing taste or satisfaction.