Crispy Red Cabbage Rolled Omelet Recipe
Crispy Red Cabbage Rolled Omelet Recipe
Transform Your Fridge’s Red Cabbage into a Delicious, Crunchy Rolled Omelet! Special Cooking Method Revealed
Don’t let that whole head of red cabbage go to waste! Use it as a star side dish that’s just as impressive as the main course. Finely shredded red cabbage, lightly salted, gets transformed into a delightful rolled omelet when nestled inside fluffy eggs. It’s perfect for entertaining guests or as a popular side for kids. Let me guide you through this simple yet special red cabbage rolled omelet recipe, detailed step-by-step.
Main Ingredients- 4 fresh eggs
- 1 handful of red cabbage (approx. 1/4 head)
- Vegetable oil, enough for pan coating
- 2 pinches of salt
Cooking Instructions
Step 1
First, crack 4 eggs into a clean bowl. Add 1 pinch of salt to help remove any eggy smell. Whisk the eggs thoroughly with chopsticks or a whisk until the whites and yolks are well combined and you have a smooth egg mixture. Straining the mixture through a sieve will result in an even more delicate omelet.
Step 2
Wash the red cabbage thoroughly under running water and pat it dry. Cut it in half, remove the core, and shred it as thinly as possible. Sprinkle 1 pinch of salt over the shredded cabbage and let it sit for 10 minutes to lightly pickle. This process wilts the cabbage slightly while retaining its crisp texture.
Step 3
Gently squeeze out excess moisture from the pickled red cabbage with your hands. Add about 1/2 teaspoon of sesame oil or perilla oil to the squeezed cabbage and gently mix to season. This enhances the flavor of the omelet and adds a subtle seasoning.
Step 4
Heat a non-stick pan over medium-high heat and add a generous amount of vegetable oil. Use a paper towel to thinly coat the entire surface of the pan. Once the pan is sufficiently hot, pour the beaten egg mixture thinly and evenly across the pan, ensuring it covers the bottom. Reduce the heat to low and as the egg begins to set, gently push the cooked edges towards the center, allowing the uncooked egg to flow underneath.
Step 5
When the egg is about 80% cooked, carefully place the seasoned shredded red cabbage in a neat line on one side of the pan, over the cooked egg. Make sure the cabbage doesn’t extend beyond the egg layer to ensure it rolls up neatly.
Step 6
Starting from the edge with the cabbage, gently and firmly roll the egg mixture over the cabbage. Roll it up tightly, similar to making a sushi roll, so it holds its shape well. If any uncooked egg remains visible, carefully push it towards the edge of the pan to cook.
Step 7
Once the entire omelet is cooked and the cabbage is well-rolled inside, slide the rolled omelet to one side of the pan. Add a small amount of oil to the empty space. Gently roll the omelet back and forth, browning all sides, including the edges. This step gives the rolled omelet a beautiful shape and a slightly crisp exterior.
Step 8
Let the cooked rolled omelet cool slightly for a minute, then slice it into bite-sized pieces (about 1.5 cm thick). Arrange the slices attractively on a serving plate. Enjoy your delicious red cabbage rolled omelet, a perfect combination of crunchy cabbage and tender egg that looks as good as it tastes!
