Cabbage Rice Bowl

Name: Cabbage Rice Bowl
Total time: 10 min
Yield: 487 g
Ingredients: Cooked Brown Rice (100% Brown Rice) 130 g; Light Tuna Light Standard 135 can; Yangban Korean Roasted Laver (Traditional Seasoning) 5 g; Apple Cider Vinegar 30 tablespoon; Salt 1 dash (1/3 teaspoon); Sesame Oil 5 g; Allulose Syrup 20 spoon; Minced Garlic 5 teaspoon; Korean Red Pepper Powder (Gochugaru) 6 spoon; Fresh Cabbage 150 g

Cook 10 min Difficulty EASY 543 kcal

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Ingredients

Main ingredients

Cooked Brown Rice (100% Brown Rice) 130 g
Light Tuna Light Standard 1 can
Yangban Korean Roasted Laver (Traditional Seasoning) 5 g
Apple Cider Vinegar 2 tablespoon
Salt 1 dash (1/3 teaspoon)
Sesame Oil 5 g
Allulose Syrup 1 spoon
Minced Garlic 1 teaspoon
Korean Red Pepper Powder (Gochugaru) 2 spoon
Fresh Cabbage 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 77.97 g 50%

Protein 34.13 g 22%

Fat 18.84 g 27%

Serving size 487g

Cooking steps

1

Shred the cabbage, onion, and carrot.
2

Heat some cooking oil in a pan and stir-fry the onion and carrot.
3

Add the cabbage and stir-fry together.
4

Season with soy sauce, sugar, and pepper.
5

Serve the stir-fried vegetables over rice to finish.

Cabbage Rice Bowl

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