Cabbage Omelet Food

CABBAGE OMELET

Steps:

• Heat a non-stick skillet on medium heat.
• Add oil to skillet and heat, do not burn.
• Add onions to hot oil and saute until well cooked but not yet browned, about 7 minutes.
• Add cabbage to skillet and saute, stirring constantly until cooked and takes on a translucent appearance. Onions should be starting to brown when cabbage is cooked. About 5 to 7 minutes.
• Stir in salt and pepper.
• Pour beaten eggs over cabbage/onion mixture and mix into vegetables, cook until eggs are cooked. About 3 minutes.
• Serve as a side dish with a main meat course or as a main dish with steamed jasmine white rice.

CABBAGE OMELETTE (TORTANG REPOLYO)

Steps:

• Chop the cabbage into thin strips. After chopping, wash and drain well.
• In a mixing bowl, combine the cabbage strips, eggs and all-purpose flour. Dissolve the chicken broth cube in ½ tablespoon hot water. Add the broth mixture to the cabbage. Mix well.
• Season with salt and pepper to taste.
• Heat a little bit of oil in pan. Scoop some cabbage mixture. Fry in low heat until light brown. Cover the pan while cooking.
• After a few minutes, flip the cabbage omelet to cook the other side. Cover again.
• When both sides are cooked, remove from heat. Fry the rest of the mixture.
• Serve with your favorite dipping sauce.

CABBAGE OMELETTE WITH SAUCE, VERY QUICK

Steps:

• Quantities depend on how many you are feeding.
• In a little butter, fry the following until limp.
• Finely shredded cabbage;finely sliced onions; thin strips of carrot.
• Take out and keep warm.
• Beat two eggs with a crushed chicken cube and a dash of soy sauce.
• In a small pot combine one cup of water, a chicken cube, dash soy sauce, a heaped teaspoon cornflour, salt and pepper, and bring to the boil while stirring.
• Let simmer 2 minutes.
• Pour omelette mixture into greased hot frypan, sprinkle over cabbage mixture, cover and cook over low heat till done.
• Fold over and serve on warm plates, pour over sauce.
• OPTIONAL; Add a little garlic, capsicum, or bacon to the veg.
• Sprinkle a little cheese over the filling and finish under the grill.

CABBAGE OMELETTE: THE QUICK AND EASY RECIPE FOR A NUTRITIOUS OMELETTE

Steps:

• Wash the cabbage and use a sharp knife to slice the cabbage thinly.
• Deseed the peppers and slice them thinly.
• Whisk the eggs in a glass mixing bowl.
• Place the shredded cabbage in another mixing bowl and cover with the egg mixture.
• Add the peppers and stir to combine.
• Add the rest of the ingredients and mix again.
• Heat the oil in a pan over medium heat. Add the cabbage-egg mixture and press into the pan. Sprinkle with sesame seeds.
• Use a large plate to flip the omelet and cook the other side.
• Once cooked, you can slice the omelet in squares and serve.

STUFFED WHOLE CABBAGE

Steps:

• Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6 inches to overhang edges of bowl. Place cabbage in bowl with core facing up. Remove core and center of cabbage, leaving a 1-in. shell. Discard core; chop center cabbage leaves. , Heat large skillet over medium heat; add oil. Cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes. Remove from the heat and cool slightly. In a small bowl, combine beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper. Spoon mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling. , Place 1 cup water, remaining chopped cabbage and remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil. Reduce heat; simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165°, 1 to 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm. , Combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly. Boil until thickened, about 2 minutes. Cut cabbage into wedges; serve with sauce and Parmesan cheese. If desired, sprinkle with fresh thyme and oregano leaves.