Cabbage omelette rolls

Here’s a simple, tasty cabbage omelette rolls recipe—light, savory, and perfect for breakfast, lunch, or a quick dinner 🥬🍳

Cabbage Omelette Rolls

Ingredients (serves 2–3)

• 3 large eggs
• 1½ cups cabbage, finely shredded
• 1 small onion, thinly sliced (optional)
• 1 green chili or bell pepper, finely chopped (optional)
• 2 tbsp oil or butter
• Salt and pepper to taste
• Optional add-ins: grated carrot, spring onions, cheese, or herbs

Instructions

1. Prepare the cabbage
   • Lightly sauté cabbage (and onion if using) in 1 tbsp oil for 2–3 minutes until just softened.
   • Season lightly with salt and pepper. Set aside.
2. Make the omelette base
   • Beat eggs with salt and pepper.
3. Cook the omelette
   • Heat a nonstick pan with remaining oil or butter on medium-low heat.
   • Pour in eggs, swirling to coat the pan evenly.
4. Add filling & roll
   • Once eggs are mostly set but still soft on top, spread cabbage mixture evenly.
   • Gently roll the omelette from one side to form a log.
5. Finish cooking
   • Cook another 1–2 minutes, turning gently until lightly golden.
6. Slice & serve
   • Remove from pan, slice into rolls, and serve warm.

Serving Ideas

• Serve with chili sauce, ketchup, or garlic mayo
• Pair with a light salad or yogurt dip
• Wrap in a flatbread for a quick meal

Tips

• Shred cabbage finely so it cooks quickly and rolls easily.
• Keep heat low to avoid browning the eggs too fast.
• Add cheese just before rolling for a melty center.

If you want, I can also give you:

• A low-carb / keto version
• An Indian-style masala cabbage omelette roll
• A baked version (no flipping)

Just tell me 😊