Tonight we had some cabbage that needed to be used ASAP. On one hand, it’s never fun to have that pressure to use up food–perhaps I shouldn’t say never, some people probably love it. On the other hand it was nice because I could use that as an excuse to get Mike to eat a meal made mainly of cabbage.
- 4 teaspoons vegetable oil
- 4 scallions, diced
- 6 cups shredded cabbage
- 4 eggs
- 1 tablespoon plus 1 teaspoon wheat-free soy sauce
- 1 tablespoon rice vinegar
- freshly cracked pepper
- sesame seed oil (to garnish)
- Heat half of the vegetable oil in a large skillet over medium-high heat. Beat the eggs with 1 teaspoon of soy sauce.
- Add egg/soy sauce to the pan. Swirl the pan and allow the egg to set. Once the bottom is set, scrape underneath the egg and lift it up, allowing any uncooked egg to run underneath. Break egg into large chunks and flip, allowing the other side to cook.
- Once the egg is cooked, remove from the pan and slice into bite-sized strips.
- Turn the heat to high and add the remaining vegetable oil. Once the oil is hot, add the scallions. Cook for about one minute, then add the cabbage. Season with pepper and add the remaining soy sauce and rice vinegar. Mix well.
- After another minute or so add the eggs and allow them to heat through. Serve with a drizzle of sesame seed oil over the top.
(Serves 4)
If you don’t want to be fussy about your eggs, you can scramble them instead.
Mike admitted that he was skeptical about the dish but did end up enjoying it. Score one for Kalinda.
