Cabbage and Pork Omelet

In Japan, it’s called Okonomiyaki, a savory pancake cooked by frying or grilling a variety of ingredients in a batter of flour and eggs, similar to an omelet. The cooked pancake is topped with a Worcestershire-like sauce, seaweed flakes, mayonnaise and pickled ginger.  One might liken this to Chinese cuisine’s egg foo young, which is an omelet consisting of shrimp or meat and vegetables, served with brown sauce over it.

This recipe is much like the Okonomiyaki and egg foo young. It was prepared by my mom sometimes as a main entree, sometimes as a side dish. Either way, it was quite a filling and tasty addition to our family meals.  The main filling for this recipe consists of ground pork and shredded cabbage, and for that tinge of sweetness, I added dried raisins. For the sauce, I opted for the regular beef gravy that’s quite abundant in grocery stores at this time of the Thanksgiving season .



1/4 lb ground pork

2 cups shredded cabbage

1/2 cup dried raisins

3 cloves garlic, peeled and crushed

1 small onion, chopped

1 small tomato, chopped

6 eggs

2 tbsps corn starch

Salt and pepper to taste

1 can (10.5 oz) beef gravy

3 stems green onions, chopped

4-6 tbsps olive oil



In a large wok, heat  tbsps olive oil in medium-high heat. Add garlic and saute until golden brown. Add onions and cook until tender. Add tomatoes. Add pork and cook until all the pink color disappears. Add cabbage and raisins. Add salt and pepper to taste. Cook for about 1 minute, making sure not to overcook the cabbage. Set aside.

Beat the eggs, adding in corn starch dissolved in cold water.  Add in the pork and cabbage mix well.

In a large frying pan, heat 2 tbsps olive oil in medium-high heat.  Pour in and cook the mixture in several batches, each time turning the omelet over until they’re set and turn dark brown. If needed add more olive oil. Place cooked omelets on a plate lined with paper towel to drain excess oil.

In a small pan, heat/cook the beef gravy according  to the directions in the can.

Serve omelets, pouring warm gravy over them. Garnish with green onions.


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