Easiest Way to Make Homemade Just Cabbage & Eggs

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, just cabbage & eggs. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Just Cabbage & Eggs is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Just Cabbage & Eggs is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have just cabbage & eggs using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Just Cabbage & Eggs:

1. Take 1/2 Cabbage
2. Get 4-6 Eggs
3. Take 2 tablespoons Vegetable Oil
4. Prepare 2 tablespoons Sake
5. Prepare 1/4 cup Water
6. Make ready 1 teaspoons Asian Chicken Bouillon Powder
7. Prepare Salt & White Pepper
8. Take 1/2 teaspoon Potato Starch
9. Prepare 2 teaspoons Water
10. Take 1-2 Spring Onion *finely chopped

Ughhh, there is just something about the smell of cabbage cooking that I hate. That was until a My mother always boiled her cabbage from start to finish and so I just automatically did the same thing. Cabbage harvested just after the first frost is the sweetest, and makes the best sauerkraut. There is just one downside to eating cabbage raw.

Steps to make Just Cabbage & Eggs:

1. Cut Cabbage into 3 to 4cm size. Crack the eggs into a medium mixing bowl, add a pinch of Salt and whisk lightly.
2. Heat Oil in a large frying pan over medium to hight heat, cook Eggs quickly just like cooking ‘scrambled Eggs’. Remove the cooked eggs onto a plate and set aside.
3. Add Cabbage to the frying pan and stir fry over medium heat, add Sake to help steam cook the cabbage. Then add Water and Chicken Bouillon Powder.
4. When Cabbage is cooked, thicken the liquid with Potato Starch and Water mixture, but you might need only small amount of it. It all depends how much liquid you have. Salt & Pepper to season.
5. Add the cooked Eggs and gently combine. Sprinkle the chopped Spring Onion and serve.

Cabbage harvested just after the first frost is the sweetest, and makes the best sauerkraut. There is just one downside to eating cabbage raw. Even if it has been fermented, raw cabbage contains tiny. Cabbage is remarkably flexible: sharp and crunchy when sliced raw in salads and slaws, soft and yielding when braised over low heat. You just simply blanch the torn or roughly cut cabbage leaves in boiling salted water, drain them Butter and cabbage together?

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