Cabbage Omelet

Name: Cabbage Omelet
Ingredients: 1 small onion, peeled, cut in half and thinly sliced; 1/2 head cabbage, shredded; 3 eggs, slightly beaten; 1/2 - 1 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 1 -2 tablespoon canola oil

6 ingredients

7 steps

Ingredients

1 small onion, peeled, cut in half and thinly sliced
1/2 head cabbage, shredded
3 eggs, slightly beaten
1/2 - 1 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 -2 tablespoon canola oil

Directions

1

Heat a non-stick skillet on medium heat.
2

Add oil to skillet and heat, do not burn.
3

Add onions to hot oil and saute until well cooked but not yet browned, about 7 minutes.
4

Add cabbage to skillet and saute, stirring constantly until cooked and takes on a translucent appearance. Onions should be starting to brown when cabbage is cooked. About 5 to 7 minutes.
5

Stir in salt and pepper.
6

Pour beaten eggs over cabbage/onion mixture and mix into vegetables, cook until eggs are cooked. About 3 minutes.
7

Serve as a side dish with a main meat course or as a main dish with steamed jasmine white rice.