Cabbage and Egg Roll recipe - ingredients, nutrition and when to eat it
This side dish is made by mixing finely chopped cabbage into beaten eggs and pan-frying the mixture into a thick roll.
This side dish is made by mixing finely chopped cabbage into beaten eggs and pan-frying the mixture into a thick roll. The egg is soft and the cabbage stays crisp, making it a nice accompaniment to a meal.
Vegetables · 15 minutes to cook
Nutrition (per 146g serving): 193.7 kcal · protein 13.5g · carbohydrate 3.6g · fat 13.3g · sodium 478.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the cabbage is cut too coarsely, the roll may split as you roll it. Finely chopped cabbage also gives it an even cross-section.
Tips: Cook it slowly over low heat; high heat can brown the outside before the inside is done.
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Ingredients (1 serving)
- Egg — 2 pc
- Cabbage — 0.5 cup
- Cooking oil — 1 tsp
- Salt — 0.2 tsp