Steps

1. Finely mince 120g of Cabbage after removing the core. (Key Tip!) You can also use the core by trimming off only the dirty bottom part and finely chopping it for deliciousness.
   🕒 00:43
2. Finely chop 2 Sausages into approximately 3mm cubes.
   🕒 01:02
3. Prepare 50g of Whole Corn.
   🕒 01:09
4. In a bowl, add 1 Egg and 60g of Soy Milk, and mix while lightly beating the egg.
   🕒 01:14
5. Add 80g of Rice Flour, 1 tsp (5g) Baking Powder, 2.5 tsp (12g) Sugar, and 1/4 tsp (2g) Salt. Mix until there are no lumps. (Key Tip!) The batter will be slightly thicker than pancake batter, but this varies depending on the type of rice flour. If it's too runny, add more rice flour; if it's too stiff, add more soy milk.
   🕒 01:46
6. Once the lumps of rice flour are gone, add the chopped cabbage, sausages, corn, and a pinch of Salt and Pepper. Mix well.
   🕒 02:16
7. Preheat your oven to 180°C (350°F). Line muffin molds with baking paper cups to prevent sticking.
   🕒 02:26
8. Spoon the mixed batter into the prepared molds.
   🕒 02:41
9. After filling the molds, sprinkle with Salt and Pepper and top with approximately 5g of Mixed Cheese per bun.
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10. Once the cheese is added, drizzle with Mayonnaise and sprinkle with Coarsely Ground Black Pepper, if desired.
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11. Place the baking sheet with the topped buns into the preheated oven and bake for approximately 25 minutes. (Key Tip!) Normally, 25 minutes is enough to get a nice brown color and cook through. If it seems underbaked, adjust the baking time and continue to bake.
    🕒 03:12
12. Once baked, remove from the molds and sprinkle with Dried Parsley for a finishing touch.
    🕒 03:54