Google: “Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. Cabbage is a plant that is commonly eaten as a vegetable. It is a relative of broccoli, Brussels sprout, cauliflower, and kale. People use the leaves for medicine.”

“Cabbage is used for hard, painful breasts in breast-feeding women. It is also used for swelling (inflammation), cancer, and conditions in the stomach and intestine, but there is no good scientific evidence to support these other uses. Cabbage is highly nutritious and rich in vitamin C, fiber, and vitamin K. What’s more, some research suggests that it may support digestion, improve heart health, and decrease inflammation.”

“An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the animal hatches. A large egg contains about 6 grams of protein. Eggs also are a good source of other nutrients, including vitamin D (which aids bone health and the immune system) and choline (which helps metabolism and liver function, as well as fetal brain development).”

Google: “Glass noodles, also known as cellophane noodles, are thin, transparent noodles made from starch (like mung bean starch, potato starch, or sweet potato starch) and water. They get their name from their glassy appearance when cooked. It has a smooth, bouncy texture, and are known for their ability to absorb flavours. Often considered to be bland and are best when paired with flavourful sauces and ingredients. Commonly used in dishes like soups, stir-fries, salads, and hot pots, especially in Asian cuisine. They are digested and metabolized slower than other noodles, potentially helping to stabilize blood sugar levels.”

This is simple dish to go just with rice. It’s healthy, comforting and delicious. Let’s cook!!!

Ingredients

8 cabbage leaves, cut to bite size
2 small bundles
4 Tbs vegetables stock or water
3 eggs, lightly beaten, add a pinch of salt and pepper
1 Tbs garlic minced
1 Tsp mirin sauce
oil
salt
pepper

Method

Soaking the glass noodles in warm water for about 5 minutes (not hot or boiling); so that they don’t soften too quickly. It helps them to stay springy and chewy even after cooking them. Glass noodles are very delicate and can easily become mushy from hot temperatures.

After a few minutes of soaking, the noodles should be more flexible. Cut them each bundle into half and loosen them. Leave them in the warm water until needed to prevent glass noodles from clumping and sticking the hot saucepan while cooking them.

In a saucepan on medium heat, add oil until heat up. Add garlic, cook until fragrant about 30 seconds. Next add in cabbage, stir around to coat in oil until soften.

Next make a well, add in the lightly beaten eggs, mirin sauce, and vegetables stock. Mixed well into cabbage and breaking eggs until nearly cook. Now add glass noodles, gives a couple of stirs; making sure they are not sticking to saucepan, and continue to cooked the eggs and stock. Season to taste. When stock had evaporated, spoon vegetables onto bowl. Serve with rice. Enjoy!!!!

https://helenscchin.com/2020/05/24/cabbage-egg-and-glass-noodle/

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