Peanut butter sauce being poured onto the cabbage pancakes with a poached egg
Brunch

Cabbage Pancakes with Poached Eggs

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You guys know that I am a fan of brunch. It is one of those meals that just means the weekend is here, and there is time to linger and cook. I also love how versatile brunch can be. By now, you likely also know that I have been a true converted fellow of the savory breakfast. Mainly, in order to give my blood sugar levels the best start into the day. Enter these Cabbage Pancakes with Poached Eggs. They are super delicious, tick the “savory” box, and make a great brunch option!

I was a bit wary when I came about this recipe first. Cabbage for breakfast? But hey, I gave it a try, and changed a few things to the version that you are seeing here. Whether you are a cabbage lover or not, I think these ones will sway you! This recipe is so nutritious and nourishing. I also added a super delicious sauce on top, which brings it all together. What’s more, it makes for a great speedy lunch or dinner option (simply use leftover pancakes and poach some eggs to go with it – 5 minutes and you are done!).

Cabbage Pancake Recipe Variations

The good news is – the options on this one are endless! You can obviously use different kinds of cabbage and almost have a different “pancake” every time you are making this recipe. I used Chinese cabbage in this instance, but cavalo nero, kale, swiss chard, or white or purple cabbage should work just as well.

I also added chives for some extra nutritional benefits and taste. Again, if you were to change up the herb being used, you will definitely get a different flavor profile. Which will make this recipe unique to you and your taste buds!

Cabbage pancakes on a plate with a poached egg on top and sauce at the side, photographed from above

Health Benefits of Cabbage Pancakes

Cabbage is a cruciferous vegetable superstar. Obviously the flavor and nutritional profile changes slightly depending on which type of cabbage you are using, but allow me to provide you with some highlights. Cabbage belongs to the brassica family, which also includes broccoli, raddishes, and Brussels sprouts. Cabbage is oftentimes overlooked, because a lot of people are unsure of what to do with them. But, they are usually cheap to buy and/or grow easily all year round in your garden.

Cabbages are loaded with vitamin C, vitamin K, vitamin B6, folate, manganese, potassium, calcium, and magnesium. Vitamin B6 and folate are important for many bodily functions, including the regular function of our nervous system. In addition, cabbage also contains a good dose and amount of fiber.

Vitamin C is so important for our bodies, because it protects and supports our immune system. It is also needed in the body to produce collagen, which supports the elasticity of our skin structure and the functioning of our bones. In addition, it allows your body to absorb iron better, this is especially the case if your iron comes from plant-based sources. Vitamin C is also an antioxidant, which reduces free radicals in our body, and has been researched at length for its cancer-fighting properties.

Cabbage is also high in other antioxidants. Many of which are anti-inflammatory and have been shown to reduce chronic inflammation. Inflammation is one of the key contributors to Western diseases, such as heart attacks, stroke, diabetes, and Alzheimer’s disease. Reducing inflammation is something we can all benefit from, and does us a wealth of good. Altogether, not too bad for the oftentimes overlooked vegetable, am I right?!

Cabbage pancakes on a plate with a poached egg on top and sauce at the side, photographed from a side-angle

Tips For Making the Perfect Cabbage Pancakes

As with all pancakes, be sure to make these on a lower heat setting. Only pour in the batter once the pan is truly hot, and exercise patience. Patience is the key with any pancake. They have to be made all the way through before flipping (else they will definitely break). If you have a good non-sticking pan, you usually do not have to use too much whilst making pancakes.

A knife and fork tugging to the cabbage pancake with poached eggs and peanut butter sauce

How Can I Adjust this Recipe to My Dietary Requirements?

This recipe is vegetarian, and gluten-free. Due to the eggs used, it is not vegan. You could make this recipe paleo-friendly by using a paleo-friendly flour and using almond butter for the sauce. Due to the peanuts used, it is not nut-friendly.

Similar Recipes on the Blog

Are you on the hunt for more delicious, savory breakfast options? Be sure to also check out the following recipes:

A knife and fork tugging to the cabbage pancake with poached eggs and peanut butter sauce

And there you have it for this week! I hope you enjoy these cabbage pancakes the next time you are having brunch as much as we do over here! As always, please let me know how you get on with the recipe, what changes and/or swaps you made and how you liked them. I love hearing from you!

Cabbage Pancakes with Poached Eggs

Recipe by Ann Robejsek
0.0 from 0 votes
Course: BrunchCuisine: gluten-freeDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

These Cabbage Pancakes with Poached Eggs are a perfect, delicious, and super versatile brunch option that is not to be missed. Enjoy!

Ingredients

  • For the cabbage pancakes
  • 5 cups cabbage of choice – see notes*

  • 4 cloves garlic

  • 1 bunch of spring onions

  • A large handful of herbs of choice (optional)

  • 1.5 cups (190 gr.) gluten-free flour – see notes

  • 4 eggs

  • 1 tsp baking powder

  • 1 tsp salt

  • Oil for frying

  • For the sauce
  • 4 tbsp peanut butter

  • 1 lime, juiced

  • 1 tbsp tamari

  • 1 tbsp sesame oil

  • Salt and pepper to taste

  • A few drops of tabasco or chili flakes (optional)

  • For the poached eggs
  • 2 eggs per person

  • 1 big drop of apple cider vinegar

How to

  • For the cabbage pancakes
  • Finely shred the cabbage, I threw mine into a food mixer, but you could also do this by hand. If you have really large tough stalks, be sure to remove them first. Add to a bowl
  • Wash and chop the spring onions and herbs. Peel the garlic and either finely chop or crush in a garlic press. Add the baking powder, salt, and gluten-free flour and mix through
  • In a separate bowl, crack and fluff the eggs. Pour into the batter and mix well
  • Heat a non-stick pan over medium heat with your cooking oil of choice (I used ghee). Add about 1 cup of the batter and press flat. Let cook all the way through on one side before carefully flipping and cooking through on the other side. Repeat until all the batter is gone. I had about 6 pancakes, but this depends on the size of your pan
  • For the sauce
  • Whilst the pancakes are cooking, mix the sauce by combining the peanut butter, lime juice, tamari, sesame oil, and salt and pepper. Mix well. If you feel the sauce is a bit too thick, you can also add a splash of water to loosen it up
  • For the poached eggs
  • When you are on your last pancake, bring a pot of water to the boil. This needs to be bigger, the more eggs you want to cook. When the water is cooking, add a bit dollop of apple cider vinegar (any other vinegar should work as well). This will ensure that the eggs do not run. Turn the heat down to medium and crack the eggs into the water. For a runny yolk, you need about 2 – 2.5 minutes for the egg to cook
  • Serve the cabbage pancakes with the poached eggs on top, drizzle on some sauce and keep some lime wedges on the side. Enjoy!!

Notes

  • * I used a small Chinese cabbage, but feel free to use any other option, as long as it is finely shredded
  • ** I used rice flour but buckwheat flour, almond flour, or chestnut flour should also work nicely

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