If you think cabbage is boring, this Cheesy Baked Cabbage Pancake will change your mind for good. It’s crispy on the edges, soft in the middle, and packed with melted cheese and golden flavor in every bite. This recipe transforms simple cabbage into a delicious, savory bake that’s hearty enough to serve as a main dish or as a comforting side. It’s like a mix between a frittata, pancake, and casserole — but lighter and full of texture. It’s budget-friendly, easy to make, and incredibly satisfying. Whether you’re feeding your family or just making a quick weeknight meal, this dish brings wholesome simplicity to your table with a cheesy twist.

Full Recipe

Ingredients

• ½ medium cabbage (about 500 g / 1.1 lb), finely shredded

• 1 medium onion, finely chopped

• 2 large eggs

• ½ cup (120 ml) milk

• ½ cup (60 g) flour (all-purpose or oat flour)

• 1 teaspoon baking powder

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ½ teaspoon paprika

• 1 cup (100 g) shredded mozzarella or cheddar cheese

• 2 tablespoons olive oil or melted butter

• A small bunch of parsley, chopped (optional, for garnish)

Cooking Directions

1. Prepare the cabbage: Start by finely shredding the cabbage using a knife or mandoline. Place it in a large bowl, sprinkle with a pinch of salt, and toss to soften slightly. Let it sit for 5 minutes.

2. Mix the batter: In another bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, and paprika until smooth. The mixture should be similar to thick pancake batter.

3. Combine ingredients: Add the shredded cabbage, chopped onion, and half of the shredded cheese to the batter. Stir until everything is evenly coated.

4. Prepare the pan: Grease a round or square baking dish (about 9 inches or 22 cm) with olive oil or butter. Pour in the cabbage mixture and spread it evenly.

5. Top with cheese: Sprinkle the remaining cheese on top to create a golden crust.

6. Bake: Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, or until the top is beautifully browned and the center is set.

7. Serve: Allow to cool for 5 minutes, slice into wedges or squares, and garnish with chopped parsley before serving. Enjoy it warm or at room temperature.

Nutrients

• Calories: 220 kcal per serving

• Protein: 10 g

• Carbohydrates: 15 g

• Fat: 12 g

• Fiber: 3 g

• Calcium: 180 mg

• Vitamin C: 40% of the daily value

Why You’ll Love This Recipe

This dish is the definition of comfort food made easy. It’s cheesy, crispy, and full of flavor, yet made with everyday ingredients you likely already have. It’s the kind of recipe you’ll make once and keep coming back to because it’s endlessly adaptable — you can toss in whatever veggies or cheese you have on hand. It’s vegetarian, satisfying, and makes an ideal main for a light lunch or dinner. Plus, it’s baked, not fried, meaning less mess and fewer calories without losing that delightful crunch.

The Origins and Inspiration Behind the Dish

Cabbage pancakes are inspired by European and Asian home cooking traditions — from the Japanese okonomiyaki to Eastern European cabbage bakes. This recipe takes the comforting concept of a cabbage fritter but modernizes it by baking it instead of frying. It draws on the frugality of old-fashioned kitchen wisdom: taking inexpensive ingredients and turning them into something extraordinary. In this version, the cheese adds richness, while the baking gives it a lighter texture and hands-free simplicity. It’s a tribute to the idea that great food doesn’t need to be complicated or expensive — just thoughtful.

Ingredient Spotlight

• Cabbage: The star of this recipe, cabbage is rich in fiber, vitamin C, and antioxidants. When baked, it develops a sweet, nutty flavor.

• Eggs: They hold everything together and give structure, turning the pancake into a cohesive bake.

• Cheese: Mozzarella melts perfectly, but cheddar brings sharpness — a mix of both creates the perfect flavor balance.

• Paprika: Adds a subtle smokiness and beautiful color.

• Flour and baking powder: These give the pancake just enough lift and body without making it heavy.

Storage and Reheating Tips

If you have leftovers (which rarely happens with this dish), store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in the oven at 180°C (350°F) for 10 minutes or in a skillet over medium heat for a crisp edge. You can also microwave it for convenience, though it won’t stay as crispy. This dish also freezes well — wrap individual slices and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Common Variations to Try

• Add meat: Stir in cooked bacon, ham, or sausage pieces for extra flavor.

• Make it spicier: Add chili flakes, cayenne, or even a spoon of hot sauce to the batter.

• Different cheeses: Try feta, gouda, or parmesan for distinct taste profiles.

• Vegetable boost: Mix in grated carrot, zucchini, or chopped spinach for color and nutrition.

• Gluten-free option: Substitute the all-purpose flour with chickpea flour or almond flour for a gluten-free version.

Pairing Recommendations

This Cheesy Baked Cabbage Pancake pairs wonderfully with a cool, creamy sauce — think Greek yogurt with garlic and herbs, or even a drizzle of spicy mayo. It’s also great served alongside roasted potatoes, a light salad, or grilled chicken. For a beverage, pair it with a crisp white wine or sparkling water with lemon for a refreshing contrast to the rich, cheesy base.

Health Benefits

Cabbage is a powerhouse vegetable — high in fiber, low in calories, and packed with antioxidants. It supports digestion, boosts the immune system, and even promotes heart health. Baking instead of frying keeps this dish lighter, while the eggs provide protein and the cheese adds calcium and healthy fats. It’s a great way to sneak more vegetables into your diet without sacrificing taste — perfect for kids and adults alike.

Conclusion

The Cheesy Baked Cabbage Pancake is proof that simple ingredients can deliver big flavor. It’s crispy, cheesy, and comforting — the kind of dish that turns an everyday vegetable into something worth craving. Easy enough for a weekday meal but satisfying enough for a cozy weekend brunch, it’s one of those recipes that brings everyone to the table with smiles. So next time you have a head of cabbage lying around, don’t think soup or slaw — think bake it with cheese. This one’s going to become a household favorite, guaranteed.