Thai styled eggs and cabbage wraps


Serves : 4


  1. 4 Eggs
  2. 1 Onion diced
  3. 2 Green chillies (Optional )
  4. 1 Bell Pepper diced ( Red/Yellow)
  5. 1 Tablespoon Thai Curry Paste ( Red/ Yellow/Green)
  6. Salt to taste
  7. 1 Teaspoon Extra Virgin Olive Oil
  8. Cabbage Leaves – 8 to 10 ( Pick the leaves that are broad )



  1. Break the Eggs in a bowl , add the salt and Thai curry paste and whisk well.
  2. Heat the wok with the oil and fry the onions until pink.
  3. Pour the Egg mixture and cook them.
  4. Add the Bell peppers and fry them for a minute ( If you like the crunch , don’t cook the Bell Peppers , the heat of the Eggs are sufficient to cook them ).
  5. Wash the cabbage leaves well. Blanch them in Boiling water for a minute. Remove the cabbage leaves and place them in cold water immediately to stop the cooking process. The blanching of cabbage leaves helps remove the strong taste and makes it soft.

IMG_4064Assemble the wraps with a spoonful of egg mixture into each cabbage leaf and enjoy!


7 responses to “Thai styled eggs and cabbage wraps

    • Hi Iz. Not sure of baking , but there are lots of savoury dishes you could try with Besan Flour. Like the Dhokla , it’s steamed and it has a sweet spice and salt taste to it.
      I have a Gram flour sandwich in my index of recipes too..

      • I love Dhokla! Sure, it contains quite a bit of oil, but still uberly undeniable. I might try making Dhokla sometime, simply because the texture is so light and fluffy and the taste very delicious (a bit soury as well?). Very nutritious too! (Protein + antioxidants). Anyway, will check your sandwich out! 🙂

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