Cabbage with eggs is a timeless, comforting dish that combines the earthy flavor of tender cabbage with the richness of scrambled eggs. This easy-to-make recipe is perfect for any time of the day, whether as a quick breakfast, a satisfying lunch, or a light dinner. Packed with nutrients, this dish is low in calories, full of fiber, and offers a great source of protein. Its versatility allows for customization with seasonings, spices, or other vegetables, making it adaptable to various tastes and dietary needs. Whether you’re trying to eat healthier or just looking for a simple, flavorful meal, cabbage with eggs is a must-try.
Ingredients:
- 1 medium head of cabbage (green or purple), thinly sliced
- 4 large eggs
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon paprika or turmeric (optional, for added flavor and color)
- 1/2 teaspoon dried thyme or oregano (optional)
- Fresh parsley or chives, chopped (for garnish)
- Optional: 1/4 cup grated cheese (parmesan or cheddar) for added creaminess
Instructions:
- Prepare the cabbage:
Begin by removing any tough outer leaves from the cabbage. Slice the cabbage in half, then cut into quarters, and thinly slice it into strips. Set aside. - Cook the onion and garlic:
In a large skillet or frying pan, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened and translucent. Add the minced garlic and sauté for another 1-2 minutes, being careful not to burn the garlic. - Sauté the cabbage:
Add the sliced cabbage to the skillet and stir to combine with the onions and garlic. Season with salt, pepper, and optional paprika or turmeric. Cook the cabbage for about 10-12 minutes, stirring occasionally, until it becomes tender and slightly caramelized. If you prefer softer cabbage, you can cover the pan with a lid and cook for an additional 5-7 minutes. - Scramble the eggs:
While the cabbage is cooking, crack the eggs into a bowl and whisk them until smooth. In a separate pan, heat a bit of oil or butter over medium heat, then pour in the whisked eggs. Stir gently to scramble, cooking for about 2-3 minutes until the eggs are just set but still soft. - Combine cabbage and eggs:
Once the cabbage is tender and fully cooked, reduce the heat to low. Gently fold the scrambled eggs into the cabbage mixture, ensuring everything is well combined. If you’re using cheese, sprinkle it on top and stir until it melts into the dish. - Serve:
Taste and adjust the seasoning as needed. Garnish with fresh parsley or chives before serving. Enjoy your cabbage with eggs warm as a standalone dish or with a side of crusty bread or grains for a complete meal.