4 Servings 15 min Cook
4 Tbsp Canola Oil
1/4 Cup chopped Onions
2 Cup, shredded Cabbage
7 Large Egg
1 Tbsp Soy Sauce
1/2 Tsp Garlic Powder
1/4 Tsp Salt
0 Tsp Pepper
2 Tbsp Onions
3 Sausage (7/8" dia x 2" long) Vienna Sausage
Place 2 tbsp vegetable oil in a large pan and cook onions and cabbage over medium-high heat just until tender, about 5-7 minutes.
Remove from heat, drain excess liquid, and reserve.
Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and chopped green onions.
Using a non-stick pan over medium-high heat, add remaining 2 tablespoons vegetable oil and heat.
Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the sausage evenly on top of each.
Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan.
Flip and cook another 2 to 3 minutes until cooked through.
Garnish with scallions.
If Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degrees F oven for a few minutes.
Recipe inspired by: http://www.
foodnetwork.
com/recipes/shrimp-egg-foo-young-recipe.
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