Cabbage with Eggs is a simple, yet delicious dish that is both hearty and nutritious. It’s perfect for a light lunch, a side dish, or even a quick dinner. The combination of tender cabbage with scrambled or fried eggs creates a savory, satisfying meal that’s easy to make, especially on busy days. Plus, it’s versatile enough to be adapted to different seasonings and ingredients depending on your tastes.
Here’s a quick and easy recipe for Cabbage with Eggs:
Cabbage with Eggs Recipe
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Servings: 2-3
Equipment: Large skillet or wok, spatula, knife, and cutting board
Ingredients
- 1 medium head of green cabbage (or about 4-5 cups shredded cabbage)
- 4 large eggs
- 1 tablespoon olive oil or butter (for sautéing)
- 1 small onion, finely chopped (optional, for extra flavor)
- 1-2 garlic cloves, minced (optional, for extra aroma)
- Salt and black pepper to taste
- 1/2 teaspoon paprika (optional, for a smoky flavor)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Fresh herbs like parsley or dill (optional, for garnish)
- A splash of soy sauce (optional, for an umami boost)
Instructions
Step 1: Prepare the Cabbage
- Shred the Cabbage:
Cut the cabbage in half, then remove the core. Slice the cabbage into thin strips or roughly chop it into bite-sized pieces, depending on your preference. You should have about 4-5 cups of shredded cabbage for this recipe.
Step 2: Cook the Cabbage
- Heat the Pan:
Heat the olive oil or butter in a large skillet or wok over medium heat. If you’re using onion, add it now and sauté for about 3 minutes, until softened. You can also add minced garlic at this stage, cooking for about 30 seconds until fragrant. - Sauté the Cabbage:
Add the shredded cabbage to the skillet. Stir well to coat with oil, onions, and garlic (if using). Season with salt, pepper, paprika, and red pepper flakes (if using). Cook the cabbage for about 5-7 minutes, stirring occasionally. The cabbage should soften but still retain a little crunch. If you prefer softer cabbage, cook for an additional 5 minutes.- Tip: If you like your cabbage slightly caramelized, let it sit undisturbed in the pan for a minute or two before stirring. This will give it a nice, golden brown color.
Step 3: Scramble the Eggs
- Beat the Eggs:
While the cabbage is cooking, crack the eggs into a bowl and beat them with a fork or whisk until the yolks and whites are fully combined. Season with a pinch of salt and pepper. - Cook the Eggs:
Push the cabbage to one side of the pan to make room for the eggs. Add a bit more oil or butter if needed. Pour the beaten eggs into the empty space and cook for about 1-2 minutes, stirring occasionally until they start to set. - Combine the Cabbage and Eggs:
Once the eggs are scrambled and cooked through (they don’t need to be overcooked, just soft), stir them into the cabbage mixture. Toss everything together gently to combine. Cook for another 1-2 minutes to let the flavors meld.- Optional: For extra flavor, splash in a little soy sauce or a drizzle of hot sauce. You can also add a bit of cheese or a sprinkle of nutritional yeast for added richness.
Step 4: Serve
- Garnish and Serve:
Once everything is well combined, taste and adjust the seasoning, adding more salt, pepper, or spices if needed. Garnish with fresh herbs like parsley or dill for a refreshing touch. - Enjoy:
Serve this dish as a main course or a side dish with rice, bread, or as part of a larger meal. It pairs beautifully with roasted meats or grilled fish.
Notes
- Variations:
- Vegetarian Option: You can make this dish entirely vegetarian by skipping the meat-based seasonings like soy sauce. Add mushrooms, bell peppers, or spinach for a more colorful and hearty version.
- Meat Add-ins: If you’d like a more substantial dish, you can add cooked bacon, sausage, or even leftover roast chicken. Simply cook the meat separately and add it to the cabbage and eggs toward the end of the cooking process.
- Add-ins:
This recipe is quite flexible. You can toss in some grated cheese (cheddar or feta works well) after combining the eggs and cabbage, allowing it to melt into the dish. You could also add some sautéed mushrooms for extra umami. - Serving Suggestions:
- For a low-carb meal, serve it as-is or with a side of roasted sweet potatoes or avocado slices.
- For a more filling meal, serve over rice or with warm crusty bread.
- Storage:
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or sauté in a skillet for a few minutes until heated through.
Troubleshooting
- Cabbage Too Tough: If your cabbage doesn’t soften as much as you’d like, simply cover the pan with a lid for a couple of minutes and let it steam. You can also add a small splash of water or vegetable broth to help it soften faster.
- Eggs Overcooked: If you overcook the eggs and they become rubbery, try cooking them on lower heat next time. Scramble them just until they’re set but still soft, as they’ll continue to cook a little bit from the residual heat.
- Cabbage Not Crisping: If the cabbage is too soft or stewed, try increasing the heat and letting it cook for a bit longer. A high heat helps the cabbage caramelize and maintain a bit of bite.
Cabbage with Eggs is a wonderful, versatile dish that can be tailored to your tastes. It’s satisfying, full of nutrients, and a great way to use up leftover cabbage. The combination of cabbage and eggs offers a mild yet flavorful taste that is both simple and comforting. Whether you keep it simple or get creative with the add-ins, it’s a perfect meal to whip up on busy days!

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