Crispy Cabbage and Egg Pancake
Crispy Cabbage and Egg Pancake
Simple and Delicious Cabbage Egg Pancake: If Rolled Omelets Are Tricky, Try This Pan-Fried Dish!
This is a delightful egg dish made with crisp cabbage and nutritious eggs. The wonderful combination of cabbage, which aids digestion, and protein-rich eggs makes it a perfect healthy diet food. It’s great as a snack or side dish for kids, and also makes a wonderful late-night bite or a simple accompaniment to drinks for adults.
Ingredients- 2 cabbage leaves
- 4 eggs
- 1/4 carrot
- 1/2 green onion
- 0.5 Tbsp salt
- A pinch of black pepper
- A little Sriracha sauce
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
First, wash and prepare the cabbage, carrot, and green onion. Thinly julienne the cabbage and carrot. Finely chop the green onion. Thinly slicing the vegetables ensures they blend well with the egg, enhancing the texture.
Step 2
In a large bowl, crack the 4 fresh eggs. Add 0.5 Tbsp of salt and a pinch of black pepper. Whisk thoroughly with a whisk or chopsticks until the eggs are smooth and well combined, ensuring no lumps remain.
Step 3
Add the chopped green onion, carrot, and julienned cabbage from step 1 to the whisked egg mixture from step 2. Gently stir with a spatula or chopsticks until the vegetables and egg mixture are evenly incorporated.
Step 4
Heat 1 Tbsp of cooking oil in a non-stick pan over medium heat. Carefully pour half of the cabbage and egg mixture from step 3 into the pan. Swirl the pan gently to spread the mixture thinly. Avoid making it too thick; this is key to ensuring it cooks through evenly and maintains a tender texture.
Step 5
When the edges of the pancake start to set and the surface becomes slightly puffy and cooked through, it’s time to flip. Carefully slide a spatula underneath and gently flip the pancake over. Flipping it smoothly, just as you poured it, is the trick.
Step 6
Continue to cook the other side until golden brown. Cook over low to medium heat, allowing the cabbage and vegetables to soften and meld beautifully with the egg, achieving a delicious color.
Step 7
Once perfectly cooked on both sides, carefully remove the cabbage and egg pancake from the pan and place it on a cutting board. While still warm, cut it into your desired size and shape for serving. Bite-sized pieces are particularly convenient to eat.
Step 8
Arrange the sliced cabbage and egg pancake on a plate. Drizzle with Sriracha sauce to your liking. The spicy and sweet Sriracha sauce cuts through any richness and adds a unique flavor, elevating the dish. Enjoy your delicious meal!
