4 Servings
45 Minutes
Allergens
Submitted by Leah Milstein
The simple but addictive cabbage stuffing was born after I had sautéed up egg roll filling and found that the package of egg roll wrappers in my freezer was, in fact, already opened with one lonely remnant. (One would expect that from a cereal box, but egg roll wrappers?!) Stuck without an appetizer, I added an egg and bread crumbs to the filling and used it to stuff mushrooms. It came out delicious, but the star was definitely the filling! I put the extras in a tin with my leftover quick-easy-basic string beans and it was a match made in – well, the kitchen.
Heat oil in a large frying pan. Add diced onions and sauté 5 minutes.
Add bag of coleslaw mix and stir in pan. Season with salt and pepper. Cook 10 minutes, stirring frequently.
Remove cabbage mixture from pan and combine with egg and bread crumbs. Mix. Spread mixture thinly on a baking sheet and bake at 400F for 1/2 hour or until crispy.
Meanwhile, sauté frozen string beans in the frying pan (no need to clean). Add garlic cubes, soy sauce, balsamic vinegar, and honey. Mix. Cook ten minutes or until heated through and no longer frozen.
When the cabbage mixture is done, break it up and top the string beans with pieces. (There will be a lot extra. You can double the string beans or eat the cabbage on its own. )
