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1. Prepare the Vegetables
- Start by washing and preparing the cabbage. Remove any tough outer leaves and slice the cabbage in half. Remove the core, then slice the cabbage into thin strips or chop into bite-sized pieces.
- Clean and slice the mushrooms. If you’re using larger mushrooms, you can chop them into small pieces for better texture and flavor integration with the cabbage.
- Finely chop the onion and mince the garlic.
2. Sauté the Aromatics
- Heat a large skillet or frying pan over medium heat and add the olive oil or butter. Once the oil is hot, add the chopped onion and cook for 2-3 minutes until softened and translucent.
- Add the minced garlic and sliced mushrooms to the pan. Stir occasionally, allowing the mushrooms to cook down and release their moisture, which should take about 5-7 minutes. Season with a pinch of salt and pepper to taste.
3. Cook the Cabbage
- Add the shredded cabbage to the skillet and toss to combine with the onions and mushrooms. You’ll want to cook the cabbage for about 10-15 minutes, stirring occasionally, until it softens and begins to caramelize slightly. The cabbage should become tender but still have a bit of bite.
- Season with additional salt, pepper, and any optional seasonings like thyme or chili flakes. If you like, a splash of soy sauce can deepen the savory flavor at this stage.
4. Add the Eggs
- Once the cabbage and mushrooms are cooked to your liking, create small wells or indentations in the mixture with a spoon.
- Crack the eggs directly into these wells, being careful not to break the yolks. Cover the skillet with a lid and let the eggs cook for 4-6 minutes, depending on how runny or firm you like your eggs. For softer yolks, check after 4 minutes, or cook a bit longer if you prefer hard yolks.
5. Serve and Garnish
- Once the eggs are cooked to your preference, remove the skillet from the heat. Garnish the dish with fresh herbs like parsley or thyme for a burst of color and freshness. You can also sprinkle a little more salt and pepper or add a drizzle of hot sauce if you like some heat.
6. Enjoy!
- Serve the cabbage, mushroom, and egg skillet hot. It makes for a hearty, one-pan meal that pairs perfectly with crusty bread, a light salad, or even a dollop of sour cream or yogurt for extra creaminess.
Why You’ll Love This Dish:
- Nutritious & Filling: Cabbage is rich in vitamins C and K, while mushrooms provide antioxidants and essential nutrients like selenium. The eggs are a fantastic source of protein, making this a balanced meal.
- Versatile: This recipe is highly adaptable. You can add other vegetables like bell peppers, spinach, or zucchini, or switch up the mushrooms for different varieties to suit your taste.
- One-Pan Wonder: Minimal cleanup is required since everything cooks in one skillet. Perfect for a quick weeknight dinner or a lazy weekend brunch!
Whether you’re aiming for a light meal or something more filling, this Cabbage, Mushroom, and Egg Skillet hits all the right notes. It’s comforting, delicious, and packed with flavor—plus, it’s ready in less than 30 minutes!
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