Sandwiches with Cabbage, Boiled Egg and Cheese
by Editorial Staff
Hearty and delicious sandwiches without meat, stuffed with cabbage, eggs and cheese. Making such beautiful golden brown sandwiches is easy and time-consuming. A great option for a nutritious and simple breakfast or a snack to go to work or a picnic.
Servings: 3
Cook: 25 mins
Ingredients
- Toast bread – 6-8 slices
- White cabbage – 200 g
- Egg – 1 pc.
- Hard cheese – 50 g
- Salt to taste
- Vegetable oil – 3 tbsp (for frying)
For decoration (optional): - Fresh parsley – 1 sprig
Directions
- Place the egg in cold water and boil it hard (about 7-8 minutes after boiling). Then dip the boiled egg into cold water and leave to cool.
- Chop the cabbage finely with a sharp knife.
- Preheat a skillet with 1 tablespoon. a spoonful of vegetable oil. Place the cabbage in a skillet and fry over medium heat until tender, stirring occasionally, for about 12-15 minutes.
- Peel the egg and chop finely.
- Grate the cheese on a coarse grater.
- Remove the pan with cabbage from the stove and leave to cool.
- Combine the sautéed cabbage, grated cheese and chopped egg in a bowl. Salt.
- Cut the crusts from slices of bread. Roll each piece of bread a little with a rolling pin – the bread slices will flatten and become denser.
- Place the filling on one slice of bread and cover with the other. Press with a fork or fingers around the edges.
- In the remaining vegetable oil, fry the sandwiches in a preheated skillet over medium heat for about 1 minute on each side.
- The sandwiches will be crispy and the cheese will melt well inside.
- Transfer the prepared kale, egg and cheese sandwiches to a plate and garnish with parsley leaves if desired.
- The filling, tied with melted cheese, holds well inside, the bread is crispy, and the cabbage is tender and juicy. Very tasty, I recommend!
Bon Appetit!
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