When it comes to omelettes, you could open an encyclopedia for the variety and versatility that this type of preparation can have. In practice, infinite types can be made where the only denominator is naturally the beaten egg.

I have made many since I started cooking but I had never tried this one I’m about to propose to you. Actually conceived by my wife, who almost always inspires my recipes, we thought of using a cabbage we had at home.

At first, I thought it might turn out to be not so appetizing, but after cooking it, I was pleasantly surprised. Making it was very simple; it was enough to stew the finely chopped cabbage along with some oil, salt, wine, and water to then create the omelette by adding beaten eggs with salt and grated Parmesan.

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Difficulty: Easy
Cost: Cheap
Preparation time: 1 Hour 20 Minutes
Cooking time: 1 Hour

Ingredients

For the cabbage omelette

1 cabbage
to taste extra virgin olive oil
2 cloves garlic
1/4 cup white wine
to taste salt
1/4 cup water
4 eggs
3 teaspoons grated Parmesan cheese

Tools

Steps

To start, finely chop the cabbage with a sharp knife
Next, heat the olive oil in a saucepan along with the crushed garlic cloves
Continue by adding the cabbage to the saucepan, mix well to coat everything, then let it brown for a few minutes
At this point, add the white wine and salt and wait for all the alcohol to evaporate before adding the water
To complete the cooking of the cabbage, cover with a lid and cook on low heat for about 40 minutes
In the meantime, beat the eggs with a drizzle of oil, salt, and grated Parmesan, then add it to the cabbage once the time has passed
To finish, cook the mixture initially with the lid on low heat so that the egg solidifies
Finally, flip the omelette with the help of a plate, making sure to detach the bottom well, and cook for a few minutes on the other side as well
Finally, place the omelette on a serving plate and serve at the table after a few minutes of resting