Nourishing & Satisfying: Simple Cabbage and Egg Pancake
A Healthy Cabbage Recipe for a Diet: Delicious Cabbage and Egg Pancake
While thinking about a simple meal for lunch, I decided to make a cabbage and egg pancake, which is both good for your health and great for dieting! ^^
Ingredients- 1/4 head cabbage
- 1/2 onion
- 1/3 carrot
- 1/2 bell pepper
- 1 handful green onions
- 5 eggs
- 1 tsp salt
Cooking Instructions
Step 1
I used leftover vegetables from the fridge. You don’t necessarily need to include all the ingredients listed here. However, adding onion and carrot will enhance the flavor significantly, making it tastier! ^^
Step 2
Cut the cabbage in half lengthwise, but not too long. Then, slice it thinly into strips. Try to keep the strips relatively short for easier cooking.
Step 3
First, soak the shredded cabbage in a solution of baking soda and water, then rinse it thoroughly under running water. Follow this by soaking it in vinegar water for a second wash. This process helps to remove any residual pesticides and can reduce any bitterness in the cabbage.
Step 4
Drain the washed cabbage well by placing it in a colander. Excess water can make the pancake soggy.
Step 5
Thinly slice the onion into strips.
Step 6
Julienne the carrot into thin strips as well.
Step 7
Slice the bell pepper thinly into strips, too.
Step 8
Chop the green onions into pieces roughly the same length as the julienned carrots and bell peppers.
Step 9
In a bowl, whisk the 5 eggs with 1 teaspoon of salt. Add all the prepared shredded vegetables (cabbage, onion, carrot, bell pepper, green onions) to the egg mixture. Mix everything thoroughly with chopsticks or a spatula until the vegetables are well coated with the egg batter. Ensure an even distribution.
Step 10
If you’re serving this as a side dish, heat a lightly oiled pan and spoon small portions of the mixture onto the pan to create small, golden-brown pancakes.
Step 11
If you’re enjoying this as a meal like I am, spread the mixture thinly and broadly in a lightly oiled pan to form a large, thin omelet.
Step 12
Once one side is golden brown and cooked, gently fold it in half using a spatula. Be mindful that eggs can burn easily, so cook over low heat to ensure it cooks through evenly without scorching.
