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Start by cutting the cabbage very finely, making sure that the strands are all the same size so that the cooking and structure are the same.
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To make the onion, carrot, and potato, peel them and cut them into small, bite-sized pieces.
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Put a little bit of frying oil in a big pot or frying pan and heat it over medium-low heat until it shimmers.
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It will take about 3–4 minutes of cooking after adding the diced onion to the pan until it is soft and clear.
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After the onion has softened, add the diced potato and carrot to the pan and mix them together.
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Keep cooking the veggies, stirring every now and then, for another 5 to 6 minutes, or until they are soft and golden brown.
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Break the eggs into a bowl and lightly beat them with a fork until they are well mixed. Do this while the veggies are cooking.
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Pour the beaten eggs over the cooked veggies in the pan and slowly stir to make sure they are spread out.
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Leave the eggs to cook alone until the edges start to set. Then, use a spoon to gently fold them over to make big curds.
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Fold the eggs in half every once in a while as you cook them for another three to four minutes, or until they are fully cooked and set.
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When the eggs are fully cooked, add the cabbage shreds to the pan and stir them in with the eggs and veggies.
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For another two to three minutes, or until the cabbage is soft and limp, cook the cabbage mixture.
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Take the pan off the heat and add the chopped cheese to the cabbage dish. Let the cheese melt a little in the pan’s leftover heat.
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If you want, you can serve the cabbage dish hot with fresh greens or a sprinkle of black pepper on top.
