1. Thinly slice the cabbage, carrot and onion so you have lots of thin strips. I chopped them horizontally 2-3 times afterward, but it’s not necessary to do that part. Add to a medium bowl.
2. Add seasonings, garlic, egg and egg white to the vegetable mixture and stir until well combined.
3. Heat a frying pan large enough to fit both slices of bread to about medium heat. Add the butter and allow it to melt. Toast both slices of bread in the butter on both sides to desired doneness and set aside on a large plate. Remove pan from heat, but keep the stove on.
4. Place two 4-inch frying pans over two burners and turn both up to medium heat. Coat each with cooking spray and add half the cabbage-egg mixture to each. Cover both pans with lids and allow to cook for a few minutes on each side (maybe 4-5 minutes) or until the underside of each one is golden brown.
5. Flip each cabbage patty over using a spatula (the kind with the angled blade on the end, not the “flipper” kind that is broad and flat – the frying pans are too small to fit normal flipping spatulas). Cook another 4-5 minutes, or until golden brown.
6. Turn off heat. Place a cooked cabbage patty onto each slice of bread. Add about half a teaspoon of Truvia on top of each cabbage-egg patty (more if you prefer), and then drizzle ketchup over top of the Truvia. Enjoy!
* After making this recipe three times, the thing with the small frying pans was something I chose to do to make the cabbage patties more uniform in shape. Because they’d wind up huge and would fall apart on me in a normal-sized frying pan. I just found it easier to make them this way. I also used two at the same time so both the cabbage-egg patties would be done at the same time. If you are more coordinated than me, feel free to just make these like pancakes in one big frying pan instead!
* This is normally meant to be eaten as a sandwich, but this is also meant to be made with thick slices of bread. The bread I used is very thinly sliced and I knew it wouldn’t hold up as a regular sandwich with so much filling. So I made it more of an open-faced sandwich. You may still need to eat it with a fork if you do it this way. Or wrap it in foil to hold it together! I used more vegetables than the original recipe called for too, as well as adding egg white because I thought one egg wasn’t enough. This is low enough in calories that you could probably still use big, less diet-friendly slices of bread like milk bread or something like Pepperidge Farm Hearty White bread and still keep the calories at a reasonable amount.
* Some calorie amounts were rounded up. Like the cabbage was 37.5 calories total and I rounded up to 40. Also the garlic came out to like 3 calories, so I didn’t count it in the calorie total.
Farrell-6
Sounds and looks great ! TY for meal inspiration and for the lengthy detailed recipe 😁
2 Comments
**Ingredients:**
* 150g cabbage, shredded or finely chopped – 40 calories
* 50g carrot, shredded/julienned – 20 calories
* 25g onion – 10 calories
* 1 large egg – 70 calories
* 46g egg whites – 25 calories
* ½ tsp. minced garlic
* 7g butter – 50 calories
* 2 slices lite bread (I used Sara Lee Delightful whole wheat bread) – 90 calories
* 34g ketchup – 40 calories
* 1 tsp Truvia – 0 calories
* Salt and pepper to taste
* Cooking spray
**Equipment**
* Medium frying pan
* 4-inch frying pan
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Adapted from [Korean Bapsang’s recipe](https://www.koreanbapsang.com/gilgeori-toast-korean-street-toast/)
______________________________________________________________
**Directions**
1. Thinly slice the cabbage, carrot and onion so you have lots of thin strips. I chopped them horizontally 2-3 times afterward, but it’s not necessary to do that part. Add to a medium bowl.
2. Add seasonings, garlic, egg and egg white to the vegetable mixture and stir until well combined.
3. Heat a frying pan large enough to fit both slices of bread to about medium heat. Add the butter and allow it to melt. Toast both slices of bread in the butter on both sides to desired doneness and set aside on a large plate. Remove pan from heat, but keep the stove on.
4. Place two 4-inch frying pans over two burners and turn both up to medium heat. Coat each with cooking spray and add half the cabbage-egg mixture to each. Cover both pans with lids and allow to cook for a few minutes on each side (maybe 4-5 minutes) or until the underside of each one is golden brown.
5. Flip each cabbage patty over using a spatula (the kind with the angled blade on the end, not the “flipper” kind that is broad and flat – the frying pans are too small to fit normal flipping spatulas). Cook another 4-5 minutes, or until golden brown.
6. Turn off heat. Place a cooked cabbage patty onto each slice of bread. Add about half a teaspoon of Truvia on top of each cabbage-egg patty (more if you prefer), and then drizzle ketchup over top of the Truvia. Enjoy!
______________________________________________________________
**Notes:**
* After making this recipe three times, the thing with the small frying pans was something I chose to do to make the cabbage patties more uniform in shape. Because they’d wind up huge and would fall apart on me in a normal-sized frying pan. I just found it easier to make them this way. I also used two at the same time so both the cabbage-egg patties would be done at the same time. If you are more coordinated than me, feel free to just make these like pancakes in one big frying pan instead!
* This is normally meant to be eaten as a sandwich, but this is also meant to be made with thick slices of bread. The bread I used is very thinly sliced and I knew it wouldn’t hold up as a regular sandwich with so much filling. So I made it more of an open-faced sandwich. You may still need to eat it with a fork if you do it this way. Or wrap it in foil to hold it together! I used more vegetables than the original recipe called for too, as well as adding egg white because I thought one egg wasn’t enough. This is low enough in calories that you could probably still use big, less diet-friendly slices of bread like milk bread or something like Pepperidge Farm Hearty White bread and still keep the calories at a reasonable amount.
* Some calorie amounts were rounded up. Like the cabbage was 37.5 calories total and I rounded up to 40. Also the garlic came out to like 3 calories, so I didn’t count it in the calorie total.
Sounds and looks great ! TY for meal inspiration and for the lengthy detailed recipe 😁