Cabbage And Mushroom Pancakes Recipe

Name: Cabbage And Mushroom Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp oil; 1 None shallot, peeled and sliced; 1/2 head red cabbage, cut into thin strips; 2/3 cup dry red wine; 1 cup all-purpose flour; 2 None eggs; 1 cup milk; 2 tbsp butter, melted; 1/4 lb mushrooms, sliced; 1/2 bunch parsley, chopped + some leaves reserved for garnish; 1/3 lb Monterey Jack or mozzarella cheese, grated

Servings: persons

4 tbsp oil
1 None shallot, peeled and sliced
1/2 head red cabbage, cut into thin strips
2/3 cup dry red wine
1 cup all-purpose flour
2 None eggs
1 cup milk
2 tbsp butter, melted
1/4 lb mushrooms, sliced
1/2 bunch parsley, chopped + some leaves reserved for garnish
1/3 lb Monterey Jack or mozzarella cheese, grated

1
Top make the cabbage, heat 1 tbsp of oil in a saucepan and fry the shallot for 2-3 mins. Add 5 tbsp of water, the cabbage and the wine, then season to taste. Cover and cook for about 40 mins.
2
To make the pancakes, mix the flour and eggs in a bowl, stir in the milk and melted butter and season to taste. Brush a non-stick skillet with 1/2 tsp oil and heat it gently. Add some of the batter and cook on both sides. Repeat with the remaining batter to make 8 pancakes.
3
To make the mushrooms, heat 2 tbsp of oil in a pan and saute the mushrooms for 5-6 mins. Stir in the parsley and mix the mushrooms with the cabbage. Set aside to cool.
4
Preheat the oven to 425u00b0F. Spread some of the cabbage mixture on each pancake, roll and place in a greased baking dish. Sprinkle with cheese and bake for 8-12 mins until golden brown. Garnish with parsley to serve.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tbsp oil, 1 None shallot, peeled and sliced, 1/2 head red cabbage, cut into thin strips, 2/3 cup dry red wine, and more.

Yes, Cabbage And Mushroom Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cabbage And Mushroom Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions