Hearty and Healthy Cabbage Pancake Open Sandwich
Hearty and Healthy Cabbage Pancake Open Sandwich
Super Easy Diet Recipe! How to Make a Crispy Cabbage Pancake Open Sandwich
Cabbage is a fantastic ingredient for a diet, offering a satisfying fullness and great taste. It’s also known for its benefits for stomach health, making it a popular choice for those looking to combine delicious eating with a healthy lifestyle. Today, we’re going to use this versatile cabbage to create a delightful open sandwich. It’s a perfect, nutritious breakfast that’s so tasty, you’ll find yourself making it repeatedly! It’s also a wonderful way to use up a whole head of cabbage. By adding a perfectly poached egg in the center, you can enjoy a balanced meal rich in protein, vitamins, and carbohydrates. The creamy richness of cream cheese and mayonnaise further enhances the flavor, creating an even more delicious cabbage sandwich. The sight of the warm cabbage pancake topped with a beautiful, half-cooked egg nestled like a bird’s nest, with its glistening yolk exposed when sliced, is truly appetizing. Feel free to sprinkle some shredded cheese on top to melt, or enjoy the cabbage pancake on its own with plenty of egg if you prefer to skip the bread. It’s a satisfying meal either way!
Main Ingredients- 400g fresh cabbage
- 1/2 carrot
- 3 fresh eggs
- 3 slices of bread
- 1/2 tsp salt
- 2 tbsp cooking oil
- Cream cheese (to taste, adequate amount)
- Mayonnaise (to taste, adequate amount)
Cooking Instructions
Step 1
To prepare the cabbage, first trim off the thick core at the edges in a square shape. This will make it easier to separate the cabbage leaves widely.
Step 2
Rinse the separated cabbage leaves thoroughly under running water. Then, soak the cabbage completely in water with 2 tablespoons of vinegar for about 20 minutes to gently sanitize it. Vinegar helps remove impurities.
Step 3
Drain the sanitized cabbage well in a colander, then finely shred it using a knife or a mandoline slicer. Wash the carrot, peel it, and then finely shred it to a similar thickness as the cabbage.
Step 4
Heat a frying pan over medium-high heat. Coat the pan with cooking oil, swirling it around. Add the shredded cabbage and carrot and stir-fry quickly over high heat. Sprinkle with 1/2 teaspoon of salt to season the cabbage and carrot.
Step 5
Once the cabbage has softened slightly and become translucent, reduce the heat to medium-low. This will ensure the cabbage cooks tenderly without burning.
Step 6
Arrange the sautéed cabbage and carrot into three round portions in the pan, leaving a space in the center for the egg. It’s like creating little nests.
Step 7
Carefully crack one fresh egg into the space created in the center of each cabbage portion. You will use a total of three eggs.
Step 8
Cover the pan with a lid and cook over low heat until the egg whites are opaque and cooked through, indicated by a cooked smell. The yolks should remain runny and soft, as a half-cooked (onsen) egg is most delicious. The pancake is ready when the egg whites are fully set and the yolks are gently runny.
Step 9
While the cabbage pancakes are cooking, lightly toast the bread slices in a toaster until warm. Spread a thin layer of cream cheese on the toasted bread, then drizzle with an adequate amount of mayonnaise for a rich, creamy flavor.
Step 10
Finally, carefully place the golden-brown cabbage pancake onto the cream cheese and mayonnaise-spread toast to complete your hearty and delicious Cabbage Pancake Open Sandwich! Enjoy your meal.
