Savory Cabbage & Ham Pancake Casserole

This Savory Cabbage & Ham Pancake Casserole is a cozy, versatile dish that transforms everyday ingredients—eggs, milk, flour, cabbage, and ham—into a golden, layered bake crowned with melted cheese and fresh herbs. Perfect for brunch, lunch, or a light dinner, it combines the tender sweetness of sautéed cabbage and onions with the smoky richness of ham, all bound together by a creamy, egg-based batter. Cherry tomatoes and parsley add bursts of color and freshness, while a hint of cumin lends gentle warmth. With minimal fuss and maximum comfort, this recipe is sure to become a household favorite.

Cooking Time

• Preparation: 20 minutes

• Sautéing Vegetables: 10 minutes

• Batter Assembly: 5 minutes

• Layering & Baking: 35–40 minutes

• Total Time: Approximately 1 hour

Ingredients

• Batter & Base:

  • 3 large eggs

  • ½ tsp granulated sugar

  • ½ tsp salt

  • 1 tbsp all-purpose flour

  • 300 ml milk (whole or low-fat)

  • 50 g unsalted butter, melted and cooled

• Vegetable & Spice Layer:

  • 1 medium onion, finely chopped

  • 1 small head of cabbage (about 500 g), thinly sliced

  • Water, as needed

  • ½ tsp ground cumin

  • Salt and freshly ground black pepper, to taste

• Protein & Flavor Boost:

  • 150 g ham, diced

  • 1 spring onion stalk, thinly sliced

  • 1 red bell pepper, diced

• Cheese & Finish:

  • 100 g cheese (e.g., gouda or cheddar), grated

  • 5–6 cherry tomatoes, halved

  • 1 small bunch fresh parsley, chopped

  • Olive oil, for sautéing and drizzling

Step-by-Step Cooking Directions

1. Preheat & Prepare
   Preheat your oven to 180 °C (356 °F). Grease a 9×13-inch (23×33 cm) baking dish with olive oil or nonstick spray.

2. Sauté Onions & Cabbage
   In a large skillet over medium heat, warm 1 tbsp olive oil. Add the chopped onion and sauté 3–4 minutes until translucent. Stir in the sliced cabbage, a splash of water, cumin, and a pinch each of salt and pepper. Cook 6–8 minutes until the cabbage wilts and begins to brown. Remove from heat and let cool slightly.

3. Cook Ham & Peppers
   In the same skillet, add a bit more olive oil if needed. Sauté the diced ham and bell pepper for 3–4 minutes until the ham edges crisp lightly and the pepper softens. Stir in the sliced spring onion, then transfer the mixture to a bowl.

4. Mix the Batter
   In a large mixing bowl, beat the eggs with the sugar and salt until frothy. Whisk in the flour until smooth. Gradually stream in the milk and melted butter, whisking constantly to avoid lumps. The batter should be pourable but slightly thick.

5. Assemble the Casserole
   Spread half of the sautéed cabbage in the bottom of the baking dish. Scatter half of the ham–pepper mixture over it. Pour a third of the batter to moisten the layers. Repeat with the remaining cabbage and ham, then top with the rest of the batter, smoothing gently.

6. Add Cheese & Tomatoes
   Evenly sprinkle the grated cheese over the top. Tuck the cherry tomato halves cut-side up among the cheese. Drizzle with a little olive oil.

7. Bake
   Bake in the preheated oven for 35–40 minutes, until the custard is set in the center and the top is golden brown. A knife inserted into the middle should come out clean.

8. Garnish & Serve
   Allow the casserole to rest 5 minutes before slicing. Sprinkle with chopped parsley for a fresh finish. Serve warm, straight from the dish.

Nutritional Information (per serving; makes 6 servings)

• Calories: 280 kcal

• Protein: 15 g

• Carbohydrates: 18 g

  • Fiber: 2 g

  • Sugars: 6 g

• Fat: 15 g

  • Saturated Fat: 7 g

• Sodium: 650 mg

The Origins and Popularity of the Recipe

Layered egg-and-vegetable bakes trace back to European strata and savory tarts, where leftovers were transformed into hearty meals. This variation, highlighting cabbage and ham, draws on Central and Eastern European peasant traditions of using seasonal produce and cured meats. Modern home cooks adore its one-dish convenience and the balance of creamy, savory, and fresh flavors.

Reasons Why You’ll Love the Recipe

• One-Pan Simplicity: Minimal cleanup, hands-on time, and kitchen tools.

• Versatile Layers: Customize with leftover meats, seasonal veggies, or different cheeses.

• Family Crowd-Pleaser: Mild spices and familiar ingredients appeal to all ages.

• Make-Ahead Potential: Assemble in the morning and bake at mealtime.

Health Benefits

• Cabbage & Onion: High in fiber, vitamins C and K, and antioxidants.

• Eggs: Offer complete protein and essential nutrients like choline.

• Ham: Provides protein and B vitamins (choose lower-sodium options if desired).

• Olive Oil: Rich in heart-healthy monounsaturated fats.

Serving Suggestions

• Pair with a crisp green salad dressed in lemon vinaigrette.

• Serve alongside crusty bread or steamed greens.

• Offer a dollop of plain yogurt or sour cream for tang.

Common Mistakes to Avoid

• Overcrowding Cabbage: Cook in batches if needed to allow browning.

• Lumpy Batter: Whisk flour into eggs first, then gradually add liquids.

• Undercooked Center: Ensure even layering of batter; cover loosely with foil if browning too quickly.

Pairing Recommendations

• Wines: A light Pinot Gris or unoaked Chardonnay complements the creamy custard and ham.

• Beers: Belgian witbier or a pale lager refreshes the palate.

• Non-Alc: Sparkling water with cucumber or an herbal iced tea.

Cooking Tips

• Uniform Slices: Slice cabbage and vegetables evenly for consistent cooking.

• Flavor Boost: Add minced garlic to the sauté for extra aroma.

• Cheese Variations: Swap gouda for Swiss or feta for tang.

Similar Recipes to Try

• Vegetable & Egg Strata

• Ham & Cheese Quiche

• Cabbage & Potato Gratin

• Spring Vegetable Frittata

Variations to Try

• Spicy Twist: Stir in chili flakes or diced jalapeño.

• Veggie Swap: Use spinach, zucchini, or mushrooms instead of cabbage.

• Meat-Free: Omit ham and add extra cheese or cooked lentils.

• Gluten-Free: Replace flour with a gluten-free blend or chickpea flour.

Ingredient Spotlight

Cabbage—A cruciferous vegetable rich in fiber and vitamins, cabbage adds subtle sweetness and texture. When sautéed, it caramelizes slightly, deepening its flavor while retaining nutrients.

Conclusion

This Savory Cabbage & Ham Pancake Casserole is a testament to the magic of layering simple ingredients into a cohesive, flavorful bake. Its ease, adaptability, and comforting taste make it ideal for weeknight dinners, brunches, or potlucks. Give it a try and watch it become a go-to in your recipe collection.

10 Comprehensive FAQs

1. Can I use green or savoy cabbage instead?
   Yes—both work well; adjust sauté time until tender.

2. Is this recipe gluten-free?
   Substitute the flour with a certified gluten-free blend or chickpea flour.

3. How far ahead can I assemble?
   Assemble up to 24 hours in advance; refrigerate covered and bake when ready.

4. What cheese works best?
   Gouda, Swiss, or cheddar melt nicely; feta adds tang if you prefer.

5. Can I replace ham?
   Use cooked bacon, pancetta, or omit for a vegetarian version.

6. Why add sugar to the batter?
   A small amount balances flavors and aids browning.

7. How do I avoid a soggy bottom?
   Ensure excess moisture is cooked off the vegetables and the dish is well-greased.

8. Can I freeze leftovers?
   Freeze cooled slices in airtight containers up to 2 months; thaw and reheat.

9. Is it okay to use pre-shredded cheese?
   Freshly grated cheese melts better but pre-shredded works in a pinch.

10. How can I make it spicier?
    Add a dash of hot sauce to the batter or sprinkle chili flakes over the top before baking.