Cabbage Sandwich

As a Russian who grew up on borsch, I have a special affinity to cabbage. I love it both raw and cooked and always try to find a new way to use it.

This recipe came to me on Facebook from several different people and I thought it was too good to be true: Too easy, just two ingredients. But I still decided to try it. So here’s the recipe:

1. Take one-fourth of a large cabbage and shred it. It’s important to shred rather than chop it because the smaller the pieces are the better.

2. Break two eggs into it. I started out with one (pictured) but realized it was not enough. Two worked a lot better.

3. Whisk it until the eggs start to foam. Season it with anything you like. People on FB used “everything bagel” seasoning that I didn’t have on hand. So I used white pepper, garlic salt, dried onion flakes and roasted sesame seeds. Whisk it again so it looks foamy and consistent like this:

4. Heat up some olive oil in an 8-inch pan (I have splurged on a HexClad pan and will never go back to anything other than that).

5. Divide the mixture into two parts (three if you want your cabbage bread to be thinner but then you risk breaking it while flipping) and pour half into the frying pan. Cabbage cooks in about 2-3 min, so it’s more important to cook through the eggs. Give it 2-3 min on each side.

6. When it’s cooked, use it as bread for your sandwich. I put on one half of it a slice of Provolone cheese, three slices of roasted turkey breasts, and a slice of Swiss cheese. Then I closed it with the second half to make the sandwich.

Now, here is the part that may be crucial: Before putting other luncheables on the pancake, cool it off in the freezer for several minutes. It will allow you to cut it evenly, without crumbling in the middle.

I was too hungry and wanted my cheeses to melt, so I used the pancake when it was hot and it indeed crumbled in the middle. And Swiss cheese never melted, as seen in the cover pic, while Provolone melted only slightly.

Oh boy, was it delicious! I savored it as long as I could, washing it down with ginger and raspberry hot tea. I also had a fruit salad of pineapple, mango, nectarines, and pears for dessert.

Obviously, if you are a vegetarian eating eggs you can stuff your sandwich with cheeses only and all sorts of vegetables. I’d definitely try tomatoes and avocados tomorrow with my second pancake that is now sitting in the fridge.

As always, I’m sorry about my poor skills of presenting the dishes. I’m more about the taste than the look. It all goes down one way anyway, right?

As long as it’s tasty and healthy, I don’t really care about how it looks. Unless I’m at a high-end restaurant where trained chefs are supposed to make their food look beautiful.

I’m just a humble home cook that has to make dishes for one and occasionally shares them with her friends and family. So don’t be too harsh with your judgments. And try this recipe to see how good it is.

Seriously, you can stop reading now. The recipe is done, I’m just trying to reach six hundred words to publish it. 24 to go, now 20.

Let me know what you think of the cabbage bread if you make it. 5 more words.

Thanks a lot!