Vietnamese Boiled Cabbage (Bap Cai Luoc)
This easy and quick boiled cabbage side dish is a staple in Vietnamese homes.
- 1/2 head cabbage
- 1 hard-boiled egg
- fish sauce to taste
- 1 lime to taste
- chile pepper optional
Rinse and chop the cabbage into large pieces about the size of 1 ½ to 2 inches.
Boil the cabbage for about 2-4 minutes until tender and then remove from water and place onto a plate.
Boil your egg for 8 minutes and then immediately put them in a cold bowl of water to stop the cooking process. Peel the eggs.
Mash the hard-boiled egg in a shallow bowl and add fish sauce and fresh squeezed lime juice to taste. If you want an extra kick, add some chile peppers.
Calories: 106kcal | Carbohydrates: 17g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 73mg | Potassium: 452mg | Fiber: 7g | Sugar: 8g | Vitamin A: 352IU | Vitamin C: 93mg | Calcium: 114mg | Iron: 2mg