Sauteed cabbage with scrambled egg


200 grams cabbage

2 eggs

1 tablespoon condensed chicken broth

4 garlic cloves

2 dried red chilies

3 tablespoons vegetable oil

1/2 teaspoon salt

1/2 teaspoon black pepper


1. Shred the cabbage, chop the garlic, slice the dried red chilies


2. Crack the eggs in a bowl, beat until even


3. Heat a skillet over high heat, pour some vegetable oil in the skillet, heat the oil until shimmering, pour the beaten eggs in the skillet, let it set


4. Once set, crush the egg into pieces, take out, set aside


5. Pour the remaining oil in the skillet, turn down to low heat, heat the oil until shimmering, add the black peppers in the skillet, stir until fragrant, remove the black peppers from the skillet


6. Add garlic and dried red chilies in the skillet, stir until fragrant


7. Add the cabbage in the skillet, turn up to high heat, stir for a while


8. Pour condensed chicken broth in the skillet


9. Season with salt


10. Stir until the cabbage is thoroughly cooked, add the egg in the skillet


11. Stir until even


12. Serve