Whenever I prepare chinese dishes there is always left over veggies like cabbage, carrots or capsicum, I somehow try to use these veggies in a curry. On one occasion when we were out of breakfast ideas, I happen to prepare this cabbage toast, from that day this dish is a winner at my house. We enjoy this toast for breakfast or as a tea time snack.
1 Loaf of Bread
300 Grams Thinly Sliced Cabbage
3 Onions Sliced
1 Cup Mozzarella Cheese
3 Green Chilies Thinly Shredded
1 Tbsp Italian Seasoning
Salt as per taste
Oil as required
We can also add capsicum, shredded carrots and spring onions in this recipe.
Wash the cabbage and pat dry using a kitchen towel. Using a sharp knife thinly slice the onions and cabbage.
Veggies that are used in this recipe should be thinly sliced or grated.
Heat a wok on medium flame add 2 tbsp olive oil.
Once the oil reaches smoking point add sliced onion cabbage and chilies fry for a minute.
Add 1/4 cup water, 1 tbsp italian seasoning and salt cover and cook the veggies on medium high flame. Keep stirring the veggies making sure the entire moisture has evaporated at the same time the veggies should soften a bit remove from flame and reserve.
Take a bread slice spread one thin layer of shredded cheese top with the filling and sprinkle with cheese cover with another slice of bread. Prepare as many slices a possible and reserve.
Heat a tawa/skillet on medium flame add 1 tsp oil transfer 1 or 2 slices of bread on the hot skillet fry on both sides for a minute and serve hot with dip or ketchup...Enjoy 😃