Cabbage Egg Roll

Name: Cabbage Egg Roll
Yield: 254.8 g
Ingredients: raw cabbage 70 serving; canned tuna 50 half can; tofu 125 g; liquid allulose 1.5 ml; red pepper powder 0.6 spoon; brewed vinegar 0.5 ml; brewed soy sauce 7.2 g

207 kcal

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Ingredients

Main ingredients

raw cabbage 1 serving
canned tuna 0.5 half can
tofu 125 g

Seasonings/Sauce

liquid allulose 1.5 ml
red pepper powder 0.6 spoon
brewed vinegar 0.5 ml
brewed soy sauce 7.2 g

Nutrition summary

Carbohydrates 12.11 g 23%

Protein 26.47 g 50%

Fat 6.3 g 27%

Serving size 254.8g

Cooking steps

1

Finely shred the cabbage.
2

Beat the eggs in a bowl and season with salt.
3

Add the cabbage to the beaten eggs and mix well.
4

Heat a pan, add cooking oil, and pour in the mixture.
5

On low heat, when the eggs are halfway cooked, gently roll them up.
6

Cook, rolling occasionally, until fully cooked through.
7

Cut into bite-sized pieces.

Cabbage Egg Roll

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