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Baked Cabbage and Potato Omelet

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Rate this recipe 4/5 (28 Votes)

Ingredients

  • 2 potatoes
  • 1 onion
  • 3 cloves of garlic
  • 4 or 5 small green cabbage leaves
  • 8 eggs
  • spices and remaining stuffing

Details

Servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 10mins
Cost Budget Friendly

Preparation

Step 1

Boil the leaves of cabbages and potatoes both together.

Step 2

Cut the onions and garlic into small pieces.

Step 3

Cut the potatoes into thin pieces (1/2 inch) fry in a pan with onions and garlic.

Step 4

Chop the cabbage leaves and mix with eggs, salt, dehydrated garlic and herbs. Mix everything.

Step 5

Pour the mixture into the skillet and cook, turning the omelet halfway.

Step 6

Enjoy warm.

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Ingredients

  • 1 onion
  • 5 - 6 thick rashers bacon
  • 1/2 lb sausage meat
  • 1/2 cup tomato paste
  • 2 cloves garlic, diced
  • 2 bell peppers, diced
  • Salt
  • 1 cabbage head


Method

  1. Fry the bacon in a skillet, then add onion, and meat.
  2. Add tomato paste, bell peppers, garlic and salt, and simmer till cooked through
  3. Boil 1 whole cabbage head in salted water till tender
  4. Spoon mixture into individual cabbage leaves, and fold carefully to form little rolls
  5. Serve with any remaining mixture
  6. Enjoy!

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Baked Cabbage and Potato Omelet Chinese Cabbage