Cabbage and Egg Rolls
Ingredients:
1 medium head of cabbage
6 large eggs, beaten
1 medium onion, finely chopped
2-3 garlic cloves, minced
2 tablespoons soy sauce
1 teaspoon sesame oil (optional)
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup chopped green onions (optional for garnish)
Instructions:
Step 1: Prepare the Cabbage
1. Remove the outer leaves of the cabbage and wash it thoroughly.
2. Carefully separate 8–10 large leaves and blanch them in boiling water for 1–2 minutes until they become soft. Remove, drain, and set aside.
Step 2: Make the Egg Filling
1. In a skillet, heat 1 tablespoon of vegetable oil over medium heat.
2. Sauté the onions and garlic until they become fragrant.
3. Pour the beaten eggs into the skillet, seasoning with soy sauce, black pepper, and sesame oil if desired. Stir to scramble until fully cooked, then remove from heat.
Step 3: Assemble the Rolls
1. Place a cabbage leaf flat and add 2–3 tablespoons of the egg mixture to the center.
2. Roll the cabbage leaf like a burrito, folding in the sides as you go. Secure with toothpicks if necessary.
Step 4: Cook the Rolls
1. Heat the remaining vegetable oil in the skillet over medium heat.
2. Position the rolls seam-side down and cook for 2–3 minutes on each side until they are lightly browned.
3. Optionally, drizzle a small amount of soy sauce over the rolls for enhanced flavor during cooking.
Step 5: Serve
Remove any toothpicks used.
Garnish with chopped green onions and serve warm. These rolls complement rice beautifully or can be enjoyed on their own.
Would you like suggestions for variations or dipping sauces for this recipe?
