Scrambled eggs are the most popular breakfast for many families. You can experiment with this dish without limits. Today I am sharing one of the most popular recipes for scrambled eggs - with white cabbage.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In continuation of the simplest and most delicious dishes, I want to talk about how to quickly and easily make scrambled eggs and fried cabbage. It will undoubtedly be a great side dish for boiled porridge, meat and fish dishes. In addition, to make the taste more intense, you can add pieces of boiled meat, sausages, mushrooms, offal, chopped and blanched onions, carrots and many other ingredients to the dish. Cabbage usually does not need special preparation. It is enough just to remove the upper leaves, chop the stump or cut into squares.
The calorie content of fried white cabbage is low. In addition, it has an excellent property - during frying it does not lose its useful properties, and these are: calcium, phosphorus, sulfur, iron, copper, manganese, zinc. In addition, the fruit is rich in vitamins C, U, PP and group B, as well as folic, tartronic and pantothenic acids. Therefore, this dietary vegetable should be on the menu of everyone who keeps fit and appreciates health. Moreover, this white-headed product, regardless of the method of preparation, is rich in fiber, which has a beneficial effect on digestion, and proteins - the constituent units of the body.
- Caloric content per 100 g - 50 kcal.
- Servings - 1
- Cooking time - 30 minutes
Ingredients:
- Young white cabbage - 300 g
- Eggs - 2 pcs.
- Hard cheese - 50 g
- Refined vegetable oil - for frying
- Salt - 1/3 tsp or to taste
- Ground black pepper - pinch or to taste
Cooking scrambled eggs with fried white cabbage
1. Remove the top leaves from the stump, because they are usually dirty. Rinse the fruit under running water and pat dry with a paper towel. Then chop finely with a sharp knife.
2. Place the frying pan on the stove, pour in refined vegetable oil and heat. Then send the cabbage to fry.
3. Over medium heat, stirring occasionally, fry the cabbage until light golden brown.
4. Then season with salt, ground pepper and sauté a little again, up to 5 minutes. Although the degree of roasting can be adjusted independently by each eater. I prefer light roasting.
When the cabbage is soft and well done, beat the eggs into the skillet. You can mix them with cabbage, or leave them with fried eggs.
5. Season the eggs with a lot of salt, pepper and sprinkle the eggs with grated cheese on a medium grater. Continue cooking the eggs over medium heat until the cheese is melted. This process usually takes no more than 5 minutes. If you want to get hard yolks, then cover the pan with a lid, liquid - leave it open.
6. Serve the cooked eggs immediately after cooking, as they are not cooked for the future. If you do not plan to use it right away, then I advise you to first bring the cabbage to readiness, and then heat it up and fry the eggs. In addition, you can harvest cabbage for several days in advance, and then only make an omelet or scrambled eggs in it.
See also the video recipe on how to make an omelet with cauliflower.
