Cabbage with Eggs
This quick and delicious Cabbage with Eggs recipe is a budget-friendly meal that’s perfect for breakfast, lunch, or a light dinner. It’s packed with flavor and ready in just 20 minutes.
Ingredients (Serves 4)
- 1 small green cabbage, shredded (about 6 cups)
- 4 large eggs
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 2 tablespoons chopped fresh parsley or green onions
Optional Add-Ins
- ½ cup shredded cheddar or mozzarella cheese
- 4 slices cooked bacon, crumbled
- 1 diced bell pepper
- Red pepper flakes for heat
- Diced ham or cooked sausage
Instructions
- Cook the vegetables
- Heat the butter or olive oil in a large skillet over medium heat.
- Add the onion and cook for 3–4 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- Cook the cabbage
- Add the shredded cabbage, paprika, garlic powder, salt, and black pepper.
- Cook for 8–10 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
-
Add the eggs
- Make four small wells in the cabbage mixture.
- Crack one egg into each well.
- Cover the skillet and cook for 3–5 minutes, or until the egg whites are set and the yolks reach your preferred doneness.
Alternative: Beat the eggs first and pour them over the cabbage, then gently stir until softly scrambled.
- Finish
- Sprinkle with parsley or green onions.
- Add cheese during the last minute of cooking, if desired.
- Serve
- Serve hot with toast, roasted potatoes, or crusty bread.
Tips
- Don’t overcook the cabbage—it should stay slightly crisp for the best texture.
- Use butter for a richer flavor or olive oil for a lighter version.
- Add cooked bacon or sausage for a heartier meal.
- Leftovers can be stored in the refrigerator for up to 2 days, though it’s best enjoyed fresh.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4