Recipe by Nado2003
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.
Top Review by L DJ
It is awesome to see taste has no boundaries. I have been making this in sorts for years using a variety of greens I have, sometimes using pgk. coleslaw mix. Serving with soy sauce; hoisin sauce and sometimes left over gravy. Thanks for sharing Nado2003
- 1 small onion, peeled, cut in half and thinly sliced
- 1⁄2 head cabbage, shredded
- 3 eggs, slightly beaten
- 1⁄2-1 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper (or to taste)
- 1 -2 tablespoon canola oil
Directions See How It's Made
- Heat a non-stick skillet on medium heat.
- Add oil to skillet and heat, do not burn.
- Add onions to hot oil and saute until well cooked but not yet browned, about 7 minutes.
- 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.
- Stir in salt and pepper.
- Pour beaten eggs over cabbage/onion mixture and mix into vegetables, cook until eggs are cooked. About 3 minutes.
- Serve as a side dish with a main meat course or as a main dish with steamed jasmine white rice.