Per serving
- Calories
- 332 kcal
- Protein
- 13.4 g
- Carbohydrates
- 42.2 g
- Fat
- 12.8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cabbage180 g
- All-purpose flour35 g
- Eggs55 g
- Spring onions2
- Sunflower oil7 g
- Worcestershire sauce11 ml
Contains: gluten, eggs, fish,
In season: October – March
Method
- Remove the outer leaves and core of the white cabbage and slice it into very thin strips; wash the spring onions, trim the roots and slice them into rings.
- In a bowl beat the egg with the flour and a tablespoon of water until smooth, then add the cabbage and spring onions and toss until everything is coated.
- Heat the sunflower oil in a non-stick frying pan over medium heat and add the mixture, shaping a disc about 1.5 cm thick and pressing it down with a spatula.
- Cook for 4 minutes, until the bottom is golden and the edge has set, then flip it using a plate and cook for 4 more minutes, until the other side is golden and the centre is firm.
- Slide it onto a plate, cut into wedges, and serve with a drizzle of Worcestershire sauce.
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