This tasty protein-rich vegan omelette is stuffed with flavoursome cabbage, pickles, spring onions and coriander leaves. Inspired by Asian flavours, it's infinitely versatile. It also makes for a filling lunch or supper.
½red cabbage(about 400g) (or any type of firm round cabbage)
1tbspsesame oil(can use sunflower oil)
1large garlic clove - minced
2cmpiece of ginger - minced
1tsprice wine vinegar
1tbsptamari(or use your favourite soya sauce)
1tsptoasted sesame oil
2spring onions - sliced
pickles(I use homemade carrot pickles)
coriander leaves - roughly chopped
1tsptoasted sesame seeds - optional(black or white)
hot sauce - optional(I use my homemade chilli sauce)
a sprinkling of nori seaweed flakes - optional
a sprinkling of furikake - optional
Whisk all of the dry ingredients together in a large bowl.
Make a well in the centre and add the water and vinegar. Whisk from the inside out until you have a smooth and lump free batter.
Leave to stand for twenty minutes.
Once the cabbage is cooking, start to fry the omelettes.
Place a large non-stick pan over a moderately high heat and add a teaspoon of the oil.
Once the oil is hot, pour in half of the omelette batter. Leave it to cook until the top is no longer liquid (about 3 minutes), then flip it over and cook the other side for a couple of minutes.
Put it onto a plate and keep it warm in a low oven whilst you cook the second omelette with the remaining batter.
As soon as the second omelette is ready, place it onto a second plate. Heap a good portion of cabbage on one side of each omelette, scatter the spring onions, pickles and coriander leaves over the top. Add any optional toppings and flip the bare side of the pancake over the cabbage to form a semi-circle.
Whilst you're waiting for the pancake batter, prepare the cabbage.
Quarter the half cabbage lengthways and remove the hard core at the bottom. Slice the rest into thin shreds. The smaller the shreds, the quicker it will cook. On the other hand, it's nice to have a bit of substance, so they don't need to be superfine.
Pour the oil into a large lidded pan and place it over a moderately high heat.
Once the oil is hot, add the minced garlic and ginger and stir-fry for a minute.
Add the cabbage and continue to stir-fry for a couple of minutes.
Add the mirin, rice wine vinegar, tamari and a splash of water. Give it a good stir, then turn down the heat a little and put the lid on. Leave to cook for 10-15 minutes or until the cabbage is done to your liking. Give it an occasional stir and check that it's not sticking to the pan. If it looks too dry, add another splash of water.
Turn the heat off and stir in the toasted sesame oil.
Whilst the cabbage is cooking, prepare the toppings, then start cooking your omelettes.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.