Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.34 Kcal (542 kJ) | ||
| Calories from fat | 76.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 13% | |
|---|---|---|---|
| Cholesterol | 122.76mg | 41% | |
| Sodium | 504.05mg | 21% | |
| Potassium | 266.04mg | 6% | |
| Total Carbs | 8.81g | 3% | |
| Sugars | 4.11g | 16% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 5.61g | 11% | |
| Vitamin C | 43.2mg | 72% | |
| Iron | 0.7mg | 4% | |
| Calcium | 68.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 75.85 Kcal (318 kJ) | ||
| Calories from fat | 45.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.02g | 13% | |
|---|---|---|---|
| Cholesterol | 71.99mg | 41% | |
| Sodium | 295.6mg | 21% | |
| Potassium | 156.02mg | 6% | |
| Total Carbs | 5.16g | 3% | |
| Sugars | 2.41g | 16% | |
| Dietary Fiber | 2.22g | 15% | |
| Protein | 3.29g | 11% | |
| Vitamin C | 25.3mg | 72% | |
| Iron | 0.4mg | 4% | |
| Calcium | 40.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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