A delightful twist on the classic cabbage omelet, this recipe combines tender cabbage and onions with fluffy eggs for a satisfying dish.
Heat a non-stick skillet over medium heat.
Ensure the skillet is evenly heated to prevent sticking.
Add the canola oil to the skillet and let it heat up.
Swirl the oil to coat the skillet evenly.
Add the chopped onion to the skillet and sauté until softened, about 5 minutes.
Stir occasionally to prevent burning.
Add the shredded cabbage to the skillet and cook until tender, about 7 minutes.
Stir frequently to ensure even cooking.
Season the vegetables with salt, black pepper, and soy sauce, stirring to combine.
Taste and adjust seasoning as needed.
Pour the beaten eggs over the vegetables and stir gently until the eggs are fully cooked, about 3 minutes.
Avoid overcooking the eggs to keep them tender.
Serve the dish warm as a side or main course.
Garnish with fresh herbs like parsley or chives for added flavor.
Continua nella nostra app per un'esperienza migliore
