Cabbage and Egg Keto Kimbap
Cabbage and Egg Keto Kimbap
Rice-Free Cabbage and Egg Keto Kimbap: Great for a Diet!
I made a diet kimbap using cabbage instead of rice, a keto kimbap. When I made it by adding cabbage and frying it like an egg crepe, it was easy to shape, and the taste and satiety were good, so I recommend it as a diet meal! It’s a delicious and healthy option that’s perfect for anyone looking for a lighter meal without sacrificing flavor or satisfaction.
Ingredients- 1/4 head of cabbage, thinly sliced
- 6 large eggs
- 3 sheets of kimbap seaweed (nori)
- 1 handful of spinach
- 1/4 carrot, thinly sliced
- 1 chicken breast steak, cut into bite-sized pieces
Cooking Instructions
Step 1
First, thinly slice the cabbage using a mandoline slicer or a knife. This helps it mix well with the egg and cook evenly. Soak the sliced cabbage in a bowl of lightly salted water for a few minutes to clean it thoroughly, then drain any excess water.
Step 2
In a mixing bowl, combine the prepared cabbage with the 6 eggs. Whisk everything together thoroughly with a fork or whisk until the cabbage is well coated with the egg mixture. Ensure there are no dry pockets of cabbage.
Step 3
Heat a non-stick pan over medium-high heat with a tablespoon of cooking oil. Pour about 1/3 of the cabbage-egg mixture into the pan, spreading it to form a thick crepe or omelet. Cooking over medium-high heat prevents the cabbage from releasing too much water and making the crepe soggy. Cook until the edges are set and the bottom is golden brown, then carefully flip and cook the other side until also golden.
Step 4
Blanch the spinach in boiling water for about 30 seconds until wilted. Immediately transfer it to an ice bath to stop the cooking, then squeeze out any excess water. In a small bowl, season the spinach with a drizzle of sesame oil and a pinch of sesame seeds, then gently mix by hand.
Step 5
Thinly slice the carrot into matchsticks. Heat a teaspoon of olive oil in a small pan over medium heat. Add the carrot matchsticks and stir-fry for 1-2 minutes until they are slightly tender but still have a slight bite.
Step 6
If using a pre-cooked chicken breast steak, cut it into manageable strips or bite-sized pieces. If it’s raw, pan-fry it until cooked through. Let it cool slightly before using it as a filling.
Step 7
Lay one sheet of kimbap seaweed on a rolling mat. Place a cooked cabbage and egg crepe evenly over the seaweed. Arrange the chicken breast pieces, stir-fried carrots, and seasoned spinach in a line across the crepe. Carefully and tightly roll the kimbap from the bottom up, tucking in the filling as you go.
Step 8
Once rolled, brush the outside of the kimbap with a little sesame oil for shine and sprinkle with sesame seeds. Slice the kimbap into bite-sized pieces using a sharp knife and arrange them on a serving plate. Enjoy your delicious and healthy Cabbage and Egg Keto Kimbap!
