Just Cabbage & Eggs

Name: Just Cabbage & Eggs
Total time: 600 s
Yield: 4 servings
Cuisine: British
Ingredients: 300-400 g Cabbage; 4-6 Eggs; 2 tablespoons Oil; 2 tablespoons Sake (Rice Wine); 1/4 cup Water; 1 teaspoons Asian Chicken Bouillon Powder; Salt & White Pepper; 1 teaspoon Potato Starch *mixed with 2 teaspoons Water; Finely chopped Spring Onion

Hiroko Liston @hirokoliston

Melbourne, Australia

On the other day, my husband bought a huge carton of 3 dozens of Eggs at a local market. That day I also bought 1 carton of Eggs being unaware there was another carton of Eggs in the fridge. So, we ended up having 60 Eggs! I cooked this dish to use up the Eggs. Since then, I have been cooking this dish quite often because my family loves it.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 minutes

4 servings

300-400 gCabbage
4-6Eggs
2 tablespoonsOil
2 tablespoonsSake (Rice Wine)
1/4 cupWater
1 teaspoonsAsian Chicken Bouillon Powder
Salt & White Pepper
1 teaspoonPotato Starch *mixed with 2 teaspoons Water
Finely chopped Spring Onion

Saved

Steps

10 minutes

1

Cut cabbage into 3 to 4cm size. Crack eggs into a mixing bowl, lightly season with salt and white pepper, and whisk lightly.
2

Heat oil in a large frying pan over medium high heat, cook eggs softly, then transfer to 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

Stir until Cabbage is cooked, then season with Salt & White Pepper. Thicken the liquid with Potato Starch and Water mixture, but you don’t need to use all if it. It all depends on how much liquid you have.
5

Return the cooked Eggs and gently combine. Sprinkle with some chopped Spring Onion and serve.