Cabbage & Egg Veggie Rolls (Healthy Breakfast Recipe)

Cabbage & Egg Veggie Rolls (Healthy Breakfast Recipe)

Servings:

Makes 8–10 rolls (serves 3–4 people)

Ingredients:

• 1 cup grated cabbage (squeezed to remove extra moisture)

• 1 medium carrot, grated

• 2 large eggs

• ½ cup grated cheese (mozzarella or cheddar)

• 2 tbsp chopped green onions (or parsley)

• 2–3 tbsp flour (or breadcrumbs for crispiness)

• Salt and pepper to taste

• A pinch of garlic powder or paprika (optional)

• 2 tbsp oil or butter for frying

Instructions:

1. Prepare Vegetables:

   • Grate the cabbage and carrot.

   • Chop green onions finely.

   • Squeeze out any excess water from the cabbage to prevent sogginess.

2. Mix the Batter:

   • In a large bowl, add cabbage, carrot, cheese, green onion, eggs, and flour.

   • Season with salt, pepper, and any desired spices.

   • Mix well until everything combines into a sticky mixture.

3. Shape the Rolls:

   • Take a small handful of the mixture and form it into oblong rolls or small patties.

4. Cook:

   • Heat oil or butter in a nonstick skillet over medium heat.

   • Place the rolls and fry on all sides until golden brown (about 2–3 minutes per side).

5. Serve:

   • Serve warm with sour cream, yogurt dip, ketchup, or your favorite sauce.

Tips & Notes:

• If the mixture feels too wet, add a little more flour or breadcrumbs.

• You can bake them at 375°F (190°C) for 20–25 minutes instead of frying for a lighter version.

• Add spices like chili flakes, cumin, or herbs for extra flavor.

• Leftovers reheat well in an air fryer or skillet.

Nutritional Information (Per 2 Rolls):

(Values are approximate and vary with ingredients.)

Health Benefits:

• Cabbage: Rich in fiber, vitamin C, and antioxidants; supports digestion and immunity.

• Eggs: Excellent source of protein and healthy fats.

• Carrots: High in beta-carotene and vitamin A for eye health.

• Cheese: Provides calcium and flavor.

Q&A:

Q1: Can I make this recipe vegan?
👉 Yes! Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and use vegan cheese.

Q2: Can I add other vegetables?
👉 Definitely. Zucchini, bell peppers, or spinach all work great — just remove excess moisture first.

Q3: How long can I store them?
👉 Keep in the fridge for up to 3 days or freeze for 1 month. Reheat before serving.

Q4: Can I make them gluten-free?
👉 Use rice flour, oat flour, or chickpea flour instead of wheat flour.