Cabbage and Egg DIY Recipe (w/ Step by Step instructions)

This cabbage and egg recipe was passed down from my aunt to my mom and now to me. It’s important to see how legacies can take many shapes and forms. I always thought before that your legacy was really determined by the people impacted by your lives, e.g. people you mentored, employees you supported, kids you raised. But here, my aunt’s legacy to me is this dish. I wasn’t close with her, but cooking this makes me feel just a tiny bit closer and it’s heartwarming to recognize that while I will never see her again, in our shared love for food, there’s something that still binds us together.

 

DELECTABLE DISH FOR THE DAY: CABBAGE AND EGG

DIFFICULTY: Easy

SERVING SIZE: Good for 5 people

COOK TIME: 30 minutes

 

INGREDIENTS FOR CABBAGE AND EGG

• 1 cabbage (~700g)
• 4 eggs
• 5 cloves garlic
• Pinch of Magic Sarap
• Salt and Sugar
• Splash of Water

 

STEP-BY-STEP PROCESS TO MAKE CABBAGE AND EGG

So fun fact, cabbage is apparently one of those veggies that can last quite awhile in the ref without wilting. I didn’t know that, but now I do and so do you.

• Ok so first off, slice the cabbage in half along the hard center

• Next, using a knife, carve out the hard center because you don’t want that part included in your dish

• Then, check for any black dots and cut those out

• Afterwards, slice up the cabbage. I like mine in 1/2 to 1 inch width, and around 2 inch length. Honestly though, no hard rule here so just slice them up to whatever size you want and will be easy for you to eat

• Once that’s done, place all the cabbage in a strainer bowl. Place under running water and gently wash.
• Next, crack 4 eggs into a bowl and add 1/2 tsp of salt. Whisk the eggs well – apparently, whisking well will result in air bubbles in the egg mixture, which will then result in fluffier scrambled eggs
• Finally, mince 5 cloves of garlic.

• Ok, time to get cooking. Let’s start with the eggs. Heat up the pan and put in 2x the amount of oil you’d normally use. Gently pour in the egg mixture. As parts of the egg get cooked, move it to the side so that the ones that are still liquid will rush in and get cooked too. Repeat until no liquid remains. Slice it up and transfer to a prepared bowl

• Next, using the same pan, put oil in again and cook the garlic.
• Then, pour in the sliced cabbage, followed by a pinch of Magic Sarap, salt, sugar and a splash of water. Mix up a bit, then cover for ~2 minutes so that the water won’t evaporate
• Once you open it up, the cabbage should have deflated to ~1/2 its size. Pour in the egg and mix. Taste test, if it’s still a bit bland, add more salt

• Bon Appetit!