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Omelette with Kohlrabi and Savoy Cabbage

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Omelette with Kohlrabi and Savoy Cabbage

The perfect omelette with kohlrabi and savoy cabbage recipe with a picture and simple step-by-step instructions.

  • 1 Kohlrabi 350 g / cleaned 250 g
  • 125 g Savoy cleaned
  • 1 Onion approx. 100 g
  • 2 Garlic cloves
  • 1 Red chilli pepper
  • 1 piece Ginger
  • 2 tbsp Olive oil
  • 200 ml Chicken broth (1 teaspoon instant)
  • 1 tbsp Sweet soy sauce
  • 2 Eggs
  • 6 big pinches Coarse sea salt from the mill
  • 6 big pinches Colorful pepper from the mill
  • 2 Radishes for garnish
  • 2 Stalk Parsley for garnish
  1. Peel / clean the kohlrabi, first cut into slices and then into small diamonds. Cut out the leaf stalk from the savoy cabbage leaves and cut into small strips. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat olive oil (2 tbsp) in a pan, fry the onion cubes with the garlic clove cubes and ginger cubes vigorously / stir-fry. Add the kohlrabi and savoy cabbage strips and sauté / stir-fry for a few minutes. Deglaze / pour in the chicken stock (200 ml) and fry / cook with the lid closed for about 10 minutes. Whisk the eggs with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches), drizzle / spread over the pan and cook / set with the lid closed. Finally, season everything with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches), cut in half and divide on 2 plates. Serve garnished with a radish and a stick of parsley.
Dinner
European
omelette with kohlrabi and savoy cabbage

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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