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.
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