CABBAGE AND EGGS – Tasty Recipes

Cabbage and Eggs: A Simple, Wholesome, and Delicious Recipe

When it comes to comfort food, simplicity is often the key. Some of the best meals are born from humble ingredients, combined in a way that transforms them into something hearty, flavorful, and satisfying. Cabbage and eggs may not sound like a classic combination, but trust me—this simple dish is one of those unexpected winners that you’ll return to time and time again.

Whether you’re looking for a quick meal to throw together after a busy day or a nourishing breakfast, cabbage and eggs are the perfect go-to. Both ingredients are affordable, nutritious, and incredibly versatile. The cabbage offers a crunchy, slightly sweet base, while the eggs add richness and protein to round out the dish. Together, they create a balanced, comforting meal that’s both easy to prepare and surprisingly flavorful.

Why Cabbage and Eggs?

Cabbage is a vegetable that often gets overlooked, yet it deserves more attention. It’s low in calories, high in fiber, and packed with vitamins C and K, making it a great choice for a healthy, wholesome meal. Eggs, on the other hand, are a powerhouse of protein, containing all nine essential amino acids, plus a host of vitamins and minerals. Together, they make a nutritious duo that can be enjoyed at any time of day.

This recipe is highly adaptable and can be made to suit your taste preferences. Whether you like your cabbage slightly caramelized for a sweeter flavor or prefer it more crunchy and fresh, you can easily adjust the cooking time and seasonings. Add spices, herbs, or even a little cheese for an extra layer of flavor, and you’ll have a meal that’s as satisfying as it is simple.

Recipe: Sautéed Cabbage and Scrambled Eggs

Ingredients:

1 small head of cabbage (green or purple), thinly sliced
4 large eggs
2 tablespoons olive oil (or butter for a richer flavor)
1 small onion, finely chopped (optional)
2 cloves garlic, minced
Salt and pepper, to taste
Red pepper flakes (optional, for a bit of heat)
Fresh herbs (parsley, dill, or thyme), finely chopped (optional)
A drizzle of soy sauce or vinegar (optional, for extra flavor)
Grated cheese (Parmesan or feta) (optional)

Instructions:

Prepare the Cabbage: Start by removing the outer leaves from the cabbage and cutting it into quarters. Remove the core, and then slice the cabbage into thin strips. If you’re using purple cabbage, this will add a pop of color to your dish.
Cook the Cabbage: Heat 1 tablespoon of olive oil (or butter) in a large skillet over medium heat. Add the chopped onion (if using) and cook for 2-3 minutes until it softens and becomes translucent. Add the garlic and sauté for another 30 seconds until fragrant. Next, add the sliced cabbage to the pan. Season with a pinch of salt and pepper, and toss to coat the cabbage in the oil and aromatics. Cook, stirring occasionally, for 5-7 minutes until the cabbage begins to soften and caramelize slightly. If you like your cabbage more tender, cook it a little longer, but be careful not to let it get too mushy.
Scramble the Eggs: While the cabbage is cooking, crack the eggs into a bowl and whisk them with a pinch of salt and pepper until they’re well beaten. You can add a splash of milk or cream for extra creaminess, but it’s not necessary. Once the cabbage is softened to your liking, push it to one side of the pan, creating a little space for the eggs. Add the remaining tablespoon of oil or butter to the empty side of the pan and pour in the beaten eggs. Let them cook for 1-2 minutes without stirring, allowing them to set slightly. Then, scramble the eggs gently with a spatula, combining them with the cabbage as they finish cooking. You can leave them a bit soft and creamy or cook them to your desired firmness.
Season and Serve: Taste and adjust the seasoning with more salt, pepper, or a splash of soy sauce or vinegar for a touch of umami or tang. If you want to add a little heat, sprinkle on some red pepper flakes. Serve your cabbage and eggs hot, garnished with fresh herbs and a sprinkle of grated cheese if you like. This dish pairs well with whole-grain toast, a dollop of sour cream, or a side of roasted potatoes.

Variations and Add-Ins

Read more on next page