Ooo yes—cabbage omelette rolls are cozy, savory, and sneaky-good. Here’s a simple, tasty version that works for breakfast or a light meal.
Cabbage Omelette Rolls
Ingredients:
- 3–4 eggs
- 1 cup finely shredded cabbage
- 2 tbsp onion, finely chopped
- 1 green onion, sliced (optional)
- Salt & black pepper, to taste
- 1–2 tbsp oil or butter
Optional Add-ins (pick 1–2):
- Grated carrot
- Shredded cheese
- Cooked ham or bacon bits
- Garlic powder or a pinch of paprika
Instructions:
- Mix: Beat eggs in a bowl with salt and pepper. Stir in cabbage, onion, and any add-ins.
- Cook thin: Heat oil in a nonstick skillet over medium heat. Pour in a thin layer of the egg mixture, spreading evenly like a crepe.
- Set: Cook until mostly set and lightly golden underneath.
- Roll: Gently roll it up in the pan (or slide it out and roll on a plate).
- Repeat: Make more rolls with remaining mixture.
- Slice & serve: Cut into bite-size pieces or eat whole.
Serving Ideas:
- With ketchup or hot sauce
- Drizzled with soy sauce or sweet chili sauce
- Alongside rice or toast
💡 Tip: Finely shredding the cabbage is key—it cooks fast and stays tender.
If you want a Korean-style, Japanese-inspired, or cheesy comfort version, say the word—I’ll tailor it 👌🥬🍳
