Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Gochujang | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1–2 cups chopped cabbage
- 2–3 eggs
- 1 tbsp red pepper paste (like Korean gochujang or similar)
- 1–2 tbsp olive oil
- Around ⅛–¼ cup water
- 1 large tbsp peanut butter (organic peanut butter without added hydrogenated oils recommended)
- 8–10 slices of sucuk (Turkish sausage)
- Tabasco (optional)
- Finely-chopped parsley or cilantro (optional)
Directions
Heat olive oil in a medium-sized pot with lid.
Add sliced sucuk and quickly brown.
Mix in chopped cabbage and red pepper paste.
Mix in the water and peanut butter.
Cover lid and cook for around 5–10 minutes, depending on how crispy you want the cabbage.
Crack 2–3 eggs into the pot. Cover, and cook until the eggs are done.
Serve with rice or meat. If desired, garnish with a little tabasco and/or finely-chopped herbs.