Preparation Method:
- Begin by finely shredding the cabbage, ensuring that the strands are uniform in size for even cooking and texture.
- Peel and finely dice the onion, carrot, and potato, taking care to chop them into small, bite-sized pieces.
- In a large skillet or frying pan, heat a splash of frying oil over medium heat until shimmering.
- Add the diced onion to the skillet and sauté until soft and translucent, about 3-4 minutes.
- Once the onion has softened, add the diced carrot and potato to the skillet, stirring to combine.
- Continue to cook the vegetables, stirring occasionally, until they are tender and golden brown, about 5-6 minutes.
- While the vegetables are cooking, crack the eggs into a bowl and beat them lightly with a fork until well combined.
- Pour the beaten eggs over the cooked vegetables in the skillet, stirring gently to distribute them evenly.
- Allow the eggs to cook undisturbed until they begin to set around the edges, then use a spatula to gently fold them over, creating large curds.
- Continue to cook the eggs, folding them occasionally, until they are fully cooked and set, about 3-4 minutes.
- Once the eggs are cooked through, add the shredded cabbage to the skillet, stirring to combine with the eggs and vegetables.
- Cook the cabbage mixture for an additional 2-3 minutes, or until the cabbage is wilted and tender.
- Remove the skillet from the heat and sprinkle the cabbage dish with grated cheese, allowing it to melt slightly from the residual heat of the pan.
- Serve the cabbage dish hot, garnished with fresh herbs or a sprinkle of black pepper, if desired.
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!