Yesterday was cold, gloomy, and rainy and all I wanted was comfort food. Something warm, hearty, flavorful, and easy to make. So of course I devised a vegetarian version of a cabbage roll and turned it into an omelet. Simple, right?
Actually, super simple. This omelet is loaded with all the flavor of a cabbage roll, in a vegetarian way. It’s packed with protein and makes a wonderful dinner! Smashed black beans take the place of ground beef. Cabbage gets thrown in the mix to cook down. Tomato and Worcestershire sauces lend the classic taste. And a thin 2-egg omelet becomes the “wrap” around the mix.
Not sold yet? Use up that leftover cabbage in your fridge and give this a shot. You’ll be eating the mix straight from the pan!
Vegetarian Cabbage Roll Omelet
Serves 1, easily doubled
- ¼ onion, minced
- 1/2 C black beans, mashed
- 1 1/2″ round of cabbage, diced
- 1 tbsp tomato sauce
- 1 tsp Worcestershire sauce
- Sea salt and black pepper, to taste
- 2 eggs
- 2 tbsp milk
Spray a large frying pan with PAM or 1 tsp of other fat, such as coconut oil. Heat pan over medium high. Saute minced onion with the diced cabbage. Smash the black beans on a cutting board with the broad side of your knife; add to the frying pan. Continue cooking 5 minutes, stirring frequently. Add 2 tbsp water, stir, and cover with a lid to steam the cabbage a bit, about 2 minutes.
Stir in the tomato and Worcestershire sauces and salt and pepper and heat through, about 1 minute. Taste and adjust with more seasoning or sauces. Transfer to a bowl and set aside.
In a small bowl, beat the eggs with the milk.
Wipe out the frying pan with a paper towel. Spray with more PAM and heat to medium high again. Pour in the beaten eggs and tilt the pan to cover the entire bottom with eggs. Cook until nearly set, and then turn off the heat.
Spoon the cabbage roll mixture onto half of the cooked egg. Fold over the other half and let sit 30 seconds. Then, transfer to a plate. Enjoy hot!