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Cabbage Omelet

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“I am of Vietnamese descent, but my language skills are dismal. This is a Vietnamese dish that we used to eat at dinner, I cannot recall the name so I made up a name for it. My kids love this dish.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 small onion, peeled, cut in half and thinly sliced
  • 12 head cabbage, shredded
  • 3 eggs, slightly beaten
  • 12-1 teaspoon salt (or to taste)
  • 14 teaspoon black pepper (or to taste)
  • 1 -2 tablespoon canola oil

Directions

  1. Heat a non-stick skillet on medium heat.
  2. Add oil to skillet and heat, do not burn.
  3. Add onions to hot oil and saute until well cooked but not yet browned, about 7 minutes.
  4. Add cabbage to skillet and saute, stirring constantly until cooked and takes on a translucent appearance. Onions should be starting to brown when cabbage is cooked. About 5 to 7 minutes.
  5. Stir in salt and pepper.
  6. Pour beaten eggs over cabbage/onion mixture and mix into vegetables, cook until eggs are cooked. About 3 minutes.
  7. Serve as a side dish with a main meat course or as a main dish with steamed jasmine white rice.

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