Nostalgic Cabbage Salad Toast
Make Nostalgic Cabbage Salad Toast! A Classic Snack Recipe
Whip up a delicious Cabbage Salad Toast that brings back childhood memories! Made with simple ingredients from your fridge, this recipe is perfect for busy mornings or as a delightful snack. Enjoy the delightful crunch of cabbage, the refreshing tang of apple, the soft egg, and the savory cheese! It’s a simple yet satisfying meal.
For 5 Toasts- 10 slices of bread
- 1/4 head of cabbage
- A small amount of carrot
- 1/2 apple
- Ketchup and mayonnaise (1:1 ratio)
- 7 slices of cheddar cheese
- Whole grain mustard
- 6 eggs
- 3 Tbsp canned corn kernels
- A pinch of salt
- A little chives (optional)
- Cooking oil
- Butter
Cooking Instructions
Step 1
First, wash the cabbage thoroughly and shred it very finely. Place the shredded cabbage in a colander and drain out all the excess water. Properly draining the water is key to preventing the salad from becoming soggy and maintaining its crisp texture.
Step 2
Wash the apple, remove the core, and then finely shred it, similar to the cabbage. Using the peel adds beautiful color and extra nutrients. The apple’s tartness will enhance the overall flavor of the salad.
Step 3
Finely shred a small amount of carrot for added color. Finely mince the chives to mix into the egg mixture. If you don’t have chives, you can substitute them with green onions or scallions, or simply omit them. Honestly, just cabbage salad on bread is delicious on its own!
Step 4
Crack 6 eggs into a bowl and whisk them well. Add the minced chives, 3 tablespoons of canned corn kernels, and a pinch of salt, then mix everything together. You can add other vegetables instead of corn if you like. This mixture will be used to make a thick omelet.
Step 5
Heat a generous amount of cooking oil in a pan and pour in the entire egg mixture. Since we’re making a thick omelet to fit the bread slices, it’s important to cook it slowly over medium-low heat to prevent burning. Cook until golden brown on both sides.
Step 6
Toast the bread slices until golden brown on both sides using butter, a dry pan, or a toaster. Placing the toasted bread on a cooling rack instead of a plate will prevent it from becoming soggy, ensuring it stays crisp.
Step 7
Cut the thick omelet into 5 equal portions, each fitting the size of a bread slice.
Step 8
In a large bowl, combine the shredded cabbage, apple, and carrot. Add ketchup and mayonnaise in a 1:1 ratio and mix well. Adjust the ratio to your preference – more ketchup for a tangier taste, more mayonnaise for a richer flavor.
Step 9
Spread a thin layer of whole grain mustard on one side of a toasted bread slice. Generously pile the cabbage salad mixture on top. If desired, drizzle a little more ketchup and mayonnaise. Layer the cut omelet and a slice of cheddar cheese, then top with another slice of bread to complete your delicious Cabbage Salad Toast! Thinly sliced pickles or cucumbers can be added for extra freshness.
