Cabbage with Eggs

Table of Contents

Introduction

Cabbage with eggs is one of those humble comfort foods that proves simple ingredients can make a hearty, delicious meal. Lightly sautéed cabbage pairs beautifully with soft, fluffy scrambled eggs, creating a dish that is nutritious, quick, and filling. It’s a staple in many Asian and Eastern European kitchens because it’s inexpensive, packed with vitamins, and takes less than 30 minutes to prepare. You can enjoy it as a side dish, a low-carb main, or pair it with rice, roti, or bread for a wholesome meal.

Prep: 5 minutes

Cook eggs: 5 minutes

Cook cabbage: 10 minutes

Combine & finish: 2 minutes

Ready in 22 minutes

Ingredients (2–3 servings)

2 tbsp cooking oil (olive oil or vegetable oil)

3 cloves garlic, minced

1 small onion, thinly sliced (optional)

½ medium cabbage (about 4 cups), thinly shredded

3 large eggs

2 tbsp soy sauce (or to taste)

½ tsp salt (adjust as needed)

¼ tsp black pepper

½ tsp chili flakes (optional, for heat)

Fresh parsley or spring onion for garnish

Step-by-Step Instructions with Timing

Prep (5 minutes)

Shred cabbage thinly and set aside.

Crack eggs into a bowl, season with a pinch of salt and pepper, and whisk well.

Cook Eggs (5 minutes)

Heat 1 tbsp oil in a nonstick pan over medium heat.

Pour in whisked eggs, scramble gently until just set (still slightly soft).

Remove eggs from pan and set aside.

Sauté Cabbage (8–10 minutes)

In the same pan, add 1 tbsp oil.

Sauté garlic (and onion, if using) until fragrant.

Serving Suggestions

As a main dish for a light low-carb meal.

With steamed rice for a hearty option.

Wrapped in a tortilla or roti for a quick egg-cabbage wrap.