Light Egg and Cabbage Rolls
PakistaniHealthyDesi eggsMedium
Steamed cabbage leaves rolled around a soft egg and vegetable filling — light, fun and very low in oil.
Prep time12 min
Cook time12 min
Total time24 min
Servings2
Ingredients
- 3 eggs
- 6 large cabbage leaves
- 1/2 cup carrot, grated
- 1/2 cup capsicum, finely diced
- 1 spring onion, chopped
- 1/2 tsp soy sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
- Blanch cabbage leaves in boiling water for 2 minutes; drain.
- Scramble the eggs lightly in a non-stick pan with a little oil; set aside.
- Mix the eggs with carrot, capsicum, spring onion, soy sauce and pepper.
- Place a spoon of filling on each cabbage leaf.
- Roll tightly and tuck in the sides.
- Steam the rolls for 5 minutes.
- Serve warm with a little extra soy sauce.
Nutrition — estimated per serving
Calories (estimate)135 kcal
Protein (estimate)10 g
Fat (estimate)8 g
Carbs (estimate)5 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Blanch cabbage just until soft so it rolls without tearing. Allergic to eggs? Use paneer and vegetables. Eat fresh; rolls do not keep well.