White cabbage omelet

Ingredients for 2 servings:

• 400 g white cabbage
• 50 ml balsamic vinegar, lighter
• 1 liter of water
• 3 eggs
• 1 bell pepper(s), red
• 1 carrot(s)
• 4 spring onions
• 1 tbsp parsley, chopped
• 60 g Cheddar cheese
• 1 tbsp ketchup
• salt and pepper
• Paprika powder, hot
• 3 tbsp oil for frying
• Dill for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

simple and delicious

Finely chop the cabbage, place it in a bowl, and pour over the vinegar and water. Press everything into the liquid and let stand for 10 minutes. Cut the bell pepper into thin strips. Peel the carrot with a vegetable peeler. Cut the spring onions into small rings. Whisk the eggs in a bowl. Remove the cabbage from the water and squeeze or drain well. Pour over the eggs in a large bowl and mix. Add the bell pepper, carrot, and spring onions and mix everything again. Add the parsley, salt, pepper, and paprika and mix well. Spread the oil in a large bowl. Pour the contents of the bowl into the pan and press down lightly. Fry the mixture with the lid on over medium heat for about 10 minutes, then turn it over and press down lightly again. Spread the ketchup on top, cover with the cheese, and cook with the lid on for another 3-5 minutes. Sprinkle with dill.