Cabbage and Eggs

This Cabbage and Eggs dish is one of those humble recipes that tastes far better than it sounds. It’s quick, filling, budget-friendly, and perfect for breakfast, lunch, or a light dinner. Soft cabbage, lightly caramelized, paired with fluffy eggs—pure comfort

Ingredients (Serves 2)

• 2 cups cabbage, finely sliced
• 3–4 eggs
• 2 tablespoons olive oil or butter
• 1 small onion (optional, sliced)
• Salt, to taste
• Black pepper, to taste

Optional Add-ins

• Garlic (1 clove, minced)
• Paprika or chili flakes
• Cheese (cheddar, feta, or mozzarella)
• Fresh herbs (parsley or green onions)

 Step-by-Step Instructions

Step 1: Prepare the Cabbage

• Remove outer leaves and core
• Slice cabbage thinly so it cooks evenly

Step 2: Cook the Cabbage

• Heat oil or butter in a skillet over medium heat
• Add onion (if using) and cook 2–3 minutes until soft
• Add cabbage and a pinch of salt
• Cook for 6–8 minutes, stirring occasionally, until:
  • Soft
  • Slightly golden
  • Sweet in flavor

 Don’t rush—slow cooking makes cabbage delicious.

Step 3: Add Eggs

Choose one method:

 Scramble Style

• Beat eggs with salt and pepper
• Pour over cabbage
• Stir gently until eggs are just set

 Omelette Style

• Spread cabbage evenly in pan
• Pour beaten eggs on top
• Cover and cook on low until set, then fold

Step 4: Finish

• Taste and adjust seasoning
• Add cheese or herbs if desired
• Serve hot

 Serving Ideas

• With toast or flatbread
• With yogurt or sour cream
• As a filling for wraps
• With hot sauce or chili oil

 Why This Recipe Works

• Very filling, high in protein
• Gentle on the stomach
• Cheap and nutritious
• Ready in under 15 minutes

 Variations

•  Add cooked bacon or sausage
•  Add garlic + cumin for depth
•  Spicy version with chili paste
•  Cheesy baked version in the oven

If you want, I can also give you:

• Cabbage & eggs baked casserole
• Cabbage egg pancakes
• Low-carb cabbage breakfast bowl

Just tell me