Wagyu Cabbage Bowl
This Wagyu Cabbage Bowl is a high-protein and high-fiber meal, perfect for anyone looking to enjoy healthy and delicious flavors. Made with tender Wagyu beef, fresh vegetables, and a blend of spices, it's a healthified recipe that doesn't skimp on taste. Ideal for health-conscious individuals see...
Ingredients
- 0.25 tsp Spices, paprika
- 0.25 tsp ground, Basil, fresh
- 0.50 tsp(s) Salt
- 0.50 tsp ground, Pepper
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Spices, marjoram, dried
- 1.50 tbsp(s) Butter - Unsalted
- 132 g Carrots, raw
- 15 g Garlic, raw
- 150 g Burger
- 240 g Eggplant, raw
- 3 medium Egg
- 500 g Cabbage, raw
- 56 g Red
- 60 g Beef Sukiyaki Meat
- 98 g Red Onion
Instructions
- Crack the eggs into a bowl and set aside.
- Slice the beef sukiyaki meat and burger meat into thin strips.
- Dice the red onion, red pepper, and carrots. Shred the cabbage and slice the eggplant into thin rounds.
- Mince the garlic.
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic, diced onion, red pepper, and sauté until they begin to soften, about 5 minutes.
- Add the carrot, cabbage, and eggplant to the skillet. Season with salt, pepper, marjoram, paprika, and basil. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Push the vegetables to the side of the skillet. Add the butter and allow it to melt. Add the beef strips and cook until they're browned and cooked through, about 8 minutes.
- Pour the beaten eggs over the cooked vegetables and meat. Allow the eggs to cook without stirring, until they are set, about 2-3 minutes.
- Gently stir to combine all the ingredients in the skillet. Serve the Wagyu Cabbage Bowl hot.
Nutrition Information
- Calories: 351
- Carbohydratecontent: 25
- Fibercontent: 9
- Sugarcontent: 12
- Sodiumcontent: 162
- Proteincontent: 20
- Fatcontent: 21
- Saturatedfatcontent: 8
- Monounsaturatedfatcontent: 9
- Polyunsaturatedfatcontent: 2
- Unsaturatedfatcontent: 11
- Transfatcontent: 0