Cabbage and Egg Pancakes Directions:
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Place the shredded cabbage in a large non-stick pan and pour in 1/2 cup water.
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Cover and steam over medium heat for 3–4 minutes until cabbage softens slightly. Drain and let cool.
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In a mixing bowl, whisk the eggs with garlic powder and salt.
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Add the cooled cabbage and shredded cheese to the eggs and mix thoroughly.
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Heat a non-stick skillet over medium heat. Lightly grease with cooking spray or 1 tsp olive oil.
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Spoon small mounds of the mixture into the pan and flatten gently into rounds.
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Cook for 3–4 minutes per side until golden brown and set.
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Transfer to a plate and repeat with remaining mixture. Serve warm.
WW Points Calculation:
Cabbage (2 cups): 0
Eggs (2 large): 0
Reduced-fat mozzarella (80g): 4
Olive oil (1 tsp, optional): 1
Total Points: 5
Servings: 4
Per Serving: 1.25 points
Nutrition Information:
Calories: 90
Fat: 5g
Protein: 9g
Carbohydrates: 3g
Sugar: 2g
Sodium: 160mg
I'm waiting for your comments! Enjoy!
