Cabbage leaf momos

Serves: 4 momos (2 servings)

Heat a pan on low flame and saute the grated ginger, minced garlic, and onions until translucent.
Stir in the grated carrot, cabbage, and green chillies. Cook on high heat for 1-2 minutes to retain the crunch.
Add your choice of protein (low-fat paneer, tofu, or boiled shredded chicken), along with the capsicum and green onions. Toss well.
Season with salt, black pepper, vinegar, soy sauce, and optional sugar-free red chilli sauce. Mix until the filling is fragrant and well-coated. Remove from heat and let cool slightly.
Season with salt, black pepper, vinegar, soy sauce, and optional sugar-free red chilli sauce. Mix until the filling is fragrant and well-coated. Remove from heat and let cool slightly.

Whisk your chosen egg option (egg whites or a full egg) with a pinch of salt.
Pour into a non-stick pan to make very thin crepe-like omelettes, then cut or divide them into 4 portions.
Lay out a blanched cabbage leaf flat.
Place a piece of the thin egg white (or full egg) omelette over the leaf.
Add about 2 to 3 tablespoons of the low-fat paneer, tofu, or boiled chicken filling onto the center.
Fold the sides inward and roll up tightly, similar to a spring roll.

Squeeze the Vegetables: When grating cabbage and carrots for the filling, squeeze out excess water to keep the filling from becoming soggy.
Tailor the Protein: Choose low-fat paneer for a high-protein vegetarian option, tofu to make it dairy-free, or cooked shredded chicken for a lean meat alternative.
Customize the Egg Layer: Use pure egg whites if you want to keep the calories strictly low, or use a whole egg if you prefer extra richness and healthy fats.
Check Your Sauces: Always make sure your red chilli sauce is sugar-free or unsweetened to avoid adding unnecessary hidden calories to the dish.
Serving Suggestion: Serve warm alongside a spicy homemade tomato-chilli chutney.