Cabbage and Egg Pancake

If you read this blog today, it means you love cabbage and eggs. I know I do! They are a very complete combination for good nutrition. This is a dish that Asians often eat every day because the price of cabbage and eggs is very cheap. In Asian meals, there are always scrambled eggs with tomatoes or sautéed with cabbage. However, today I want to share a recipe for an egg and cabbage dish made in the style of a pancake or a Western pizza. It's super easy and delicious, and you can customize it. This recipe is for vegans, but you can add tuna, ham, ground meat, or sausage if you want some extra protein. This is a great recipe for breakfast, lunch, or dinner. It's filling, healthy, and budget-friendly. You can also make it ahead and reheat it in the microwave. I hope you try it and let me know what you think. Thanks for reading!

Ingredients:

- 2 cups shredded cabbage

- 2 eggs

- 1 green onion, chopped

- 1 garlic clove, minced

- 1/4 cup cornstarch

- Seasoning ingredients:

  - 1 tsp salt

  - 1 tsp sugar

  - 1 tsp mushroom seasoning

  - 1/4 tsp black pepper

  - 1 tsp sriracha hot sauce

- Other item:

  - 2 tbsp peanut oil or your choice of oil

Directions:

- In a medium bowl, beat eggs and add cabbage, cornstarch, garlic and green onion. 

- Add the seasoning and mix well.

- Heat oil in an 8-inch nonstick saucepan and add the cabbage and egg mixture.

- Pan fry over low medium heat each side (5 minutes).

- Enjoy the cabbage-egg pancake with some ketchup or soy sauce on top.