Hello everyone, and welcome to Lee’s Recipes channel! Today, I’m excited to share an incredibly delicious recipe for Cabbage, Sweet Potato, and Egg Cake. This dish is not only nutritious but also quick to make, making it a perfect choice for lunch or dinner. With its crispy exterior and savory filling, you’re sure to love this delightful meal!
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Ingredients
- 220 g cabbage (cut into small strips, washed)
- 60 g red pepper (seeds removed, finely chopped)
- 200 g sweet potatoes (peeled and chopped)
- 60 g onion (finely chopped)
- 2 tablespoons cooking oil (for stir-frying)
- 1/5 teaspoon black pepper
- 1/3 teaspoon salt
- 1 tablespoon soy sauce
- 3 eggs (beaten)
- 50 g mozzarella cheese (shredded)
- 45 g corn starch
Directions
- Prepare the Vegetables:
- In a bowl, combine 220 g of chopped cabbage and set aside.
- Finely chop the red pepper and onion, and peel and chop the sweet potatoes into small pieces.
- Stir-Fry the Sweet Potatoes:
- Heat 2 tablespoons of cooking oil in a pan over medium heat.
- Add the sweet potatoes to the pan and stir-fry for 1-2 minutes.
- Add Onions and Peppers:
- Stir in the chopped onion and continue to sauté until the onions are dark and soft, about 3-4 minutes.
- Add the chopped red pepper and stir to combine.
- Stir-Fry the Cabbage:
- Add the cabbage to the pan and mix everything together.
- Stir-fry until the cabbage is soft, then season with 1/5 teaspoon black pepper, 1/3 teaspoon salt, and 1 tablespoon soy sauce.
- Cook for another 1-2 minutes to ensure the flavors meld together.
- Combine the Egg Mixture:
- In a bowl, crack 3 eggs and whisk them until combined.
- Pour the beaten eggs over the cabbage mixture.
- Add 50 g of shredded mozzarella cheese and 45 g of corn starch. Mix well until all ingredients are blended together.
- Cook the Cabbage Cake:
- In the same pan, add another 2 tablespoons of cooking oil and heat over medium.
- Once the oil is hot, pour the cabbage mixture into the pan, spreading it evenly to form a circular shape.
- Cover the pan and cook until the bottom is golden brown, about 5-7 minutes.
- Flip and Finish Cooking:
- Carefully turn the cake to cook the other side, covering it again until both sides are golden brown and crispy, about 5-7 minutes.
- Serve:
- Once cooked, remove the cake from the pan and cut it into triangles or small pieces, depending on your preference.
- Enjoy your delicious Cabbage, Sweet Potato, and Egg Cake as a satisfying lunch or dinner!
Serving Suggestions
- Serve with a side of dipping sauce or fresh salad for added freshness.
- Pair it with steamed rice for a complete meal.
Cooking Tips
- Feel free to customize the recipe by adding other vegetables like spinach or zucchini.
- Adjust the seasoning according to your taste preference.
Nutritional Benefits
- Cabbage is rich in vitamins K and C, providing antioxidants and aiding digestion.
- Sweet potatoes are a great source of fiber and beta-carotene, promoting eye health.
- Eggs offer high-quality protein and essential nutrients like choline.
Dietary Information
- This recipe is vegetarian-friendly and packed with wholesome ingredients.
- You can make it gluten-free by ensuring that the soy sauce is gluten-free.
Nutritional Facts (per serving)
- Calories: Approximately 250
- Protein: 10 g
- Carbohydrates: 30 g
- Fat: 10 g
- Fiber: 5 g
- Sugar: 3 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- It’s quick and easy to prepare, perfect for busy weeknights.
- The combination of flavors and textures makes it a delightful dish for everyone.
- It’s versatile—customize with your favorite veggies!
- High in protein and nutrients, it’s a great choice for a healthy meal.
Conclusion
This Cabbage, Sweet Potato, and Egg Cake is a wonderful dish that showcases the simplicity and deliciousness of home cooking. With its crispy edges and savory filling, it’s sure to become a favorite in your household. I hope you enjoy making this recipe as much as I enjoyed sharing it with you!
Frequently Asked Questions (FAQ)
- Can I use frozen vegetables?
Yes, you can use frozen cabbage or sweet potatoes; just ensure they’re thawed and drained before using. - What if I don’t have mozzarella cheese?
Feel free to substitute with any cheese that melts well, such as cheddar or feta. - Can I make this dish in advance?
Yes, you can prepare the filling ahead of time and cook it just before serving. - Is this recipe suitable for kids?
Absolutely! It’s a fun and tasty way to get kids to eat their vegetables. - How can I make this dish spicier?
Add more chopped chili or include some chili powder for extra heat. - Can I bake this instead of frying?
Yes, you can bake it in the oven at 180°C (356°F) until golden brown. - What can I serve with this dish?
It pairs well with a light salad or a yogurt-based dip. - How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. - Can I use different types of cabbage?
Yes, you can use green cabbage, savoy cabbage, or napa cabbage. - How do I know when it’s cooked?
The edges should be golden brown and crispy, and the center should be firm.
Enjoy cooking and bon appétit!