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1
Wash the cabbage, drain, remove the core (or slice it up) and chop up roughly.
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2
Put on a plate and cover with plastic wrap.
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3
Poke several holes in the plastic wrap with a cocktail stick, and microwave the dish for 6 minutes at 600 W. Take the wrap off and let the cabbage cool down completely, stirring it up once in a while.
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4
Wash and peel the carrot and cut into 3 cm long rectangular slices.
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5
Wrap in plastic wrap with holes poked in it as for the cabbage, microwave for 2 minutes at 600 W and leave to cool.
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6
Beat the eggs in a bowl, add the 1/2 teaspoon of salt and 1 tablespoon of mayonnaise and beat well until the mayonnaise is completely incorporated.
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7
Heat a frying pan over medium-high heat and pour in the egg mixture.
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8
Cook while mixing with 4 cooking chopsticks held together to make scrambled eggs.
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9
Turn off the heat when it's soft-set, and continue mixing and cooking with residual heat.
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10
Put into a large bowl and leave to cool.
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11
When all the ingredients have cooled down, squeeze the cabbage out tightly and put into the bowl with the scrambled egg in it.
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12
Add the carrot and mix.
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13
Season with salt and pepper, add the 3 tablespoons of mayonnaise and mix well.
