This quick, easy, and wallet-friendly cabbage and eggs meal has become my favorite recipe to make for lunch or a light dinner!
Today’s recipe is one of those simple meals that seemed almost TOO simple to post, but it’s so good!
I’ve been enjoying this immensely lately as either a quick lunch or light dinner. The other night, I paired it with a quinoa salad, which made a very nice complement!
I think a side of brown rice or maybe a baked sweet potato would both be nice accompaniments.
My personal taste is to saute the cabbage in a combination of butter and olive oil, but you can use all of one or the other if you like.
I’d love to know what you think if you try it!
Ingredients and substitutions
- Butter and/or olive oil – As mentioned, I enjoy a combination of both.
- Garlic – I only use one clove for flavor, but this can be omitted if you prefer.
- Cabbage – Regular green cabbage, finely shredded to help it cook faster.
- Eggs
- Salt and pepper
Instructions
Step 1: Saute the garlic and cabbage in your choice of fat.
Add the garlic first and allow to cook for 20-30 seconds. Then, add in the cabbage and cook until very soft.
Step 2: Spread the cabbage out in a thin layer and add in the beaten eggs.
Fold them over gently until they are cooked through to your liking. Season the dish to your taste.
Simply Cabbage and Eggs
Ingredients
- 1 Tablespoon butter or olive oil I like a combination of the two
- 1 garlic clove minced
- 1 cup lightly packed cabbage finely shredded
- 2 large eggs lightly beaten
- salt and pepper to taste
Instructions
- Heat a non-stick pan over medium heat.
- Add in the butter and/or oil and spread it in the pan.
- Add in the garlic and let it become fragrant for 20 seconds or so.
- Add in the cabbage and cook, stirring frequently, until it softens, about 3-5 minutes. I like to cook mine until it is beginning to caramelize, which can take a minute or two longer.
- Spread the cabbage out in a thin layer.
- Pour in the eggs, tilting the pan a bit to spread them out.
- Let the eggs cook for about 15-20 seconds and then fold them over gently until they are cooked through.
- Remove from heat and serve immediately!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Thank you for this recipe – I looooove cabbage!! I apologize if you have mentioned this, but consider looking into getting a true Lyme and Mold exposure test if you haven’t already. Sending you much love – being sick with no answers is very, very hard, especially when you just want to be the best person you can be. Hang in there!!
Hi Stephanie! Thanks for the thoughts, I have shown to have ‘chronic’ Lyme, but I think your suggestion about the mold is a good one! Hopefully 2021 will be a better year for all!
Hello! I just came across this delicious sounding recipe, can’t wait to try it! And although it’s been several years since this posted, I hope you are feeling better. I did want to briefly share my personal experience with health struggles after the birth of a baby. After giving birth to my second child in 2017, I had an onslaught of symptoms including headache extreme upper back and neck pain, dizziness, forgetfulness etc. with many more being added to the list over several years. I was finally diagnosed with Chiari malformation after 4 years. It is a condition where brain tissue extends down into the area of the spinal canal. I try to share my experience and hope so well helping others find an answer 💜
My son has two sons, grown, who have this disease.
Hello Lauren!! I truly enjoy your simple yet delicious recipes, tips and the way you write! I wish you fast recovery and may all your symptoms and sickness will stay in this year. I agree this year was hard for many.
Thank you, Juliya! ♥
I love using cabbage in my egg scrambles. So good.
Hi, just want to thank you for your delicious and easy breakfast. The family at first wasn’t sure but you got thumbs up. Thank you again. Hope you have more recipes.
Hello Lauren, Thank you for this great looking recipe! I LOOOOVE cabbage. And eggs. Never thought of putting them together though. That’s going to be my dinner tonight. I’m so sorry to hear about your health issues. Here’s hoping in 2022 that you’re feeling better and getting a handle on things. Now to dig in to your recipes some more! xo
I made this recipe with egg beaters and I used 2 cloves of garlic & 1 TBLS butter & just a tad avocado oil. It was delicious. I heard cabbage has lots of health nutrients and good for diabetics.
This Simply Cabbage and Eggs recipe caught my eye at Miz Helen’s Country Cottage “Full Plate Thursday.” The combination sounds intriguing and the recipe seems so easy… I’m definitely going to try it. I love cabbage! I’m going to try the extra minute or two to caramelize the cabbage as well for the extra flavor. I’ll make the recipe as directed, then make it a second time adding slivered shallots (a favorite flavor enhancer I often add to my scrambled eggs). Should work well at the step sautéing the cabbage. Thank you so much for sharing the recipe. I pray you will find ways to cope with the health challenges that may be continuing. Have a blessed spring!
I hope you enjoy it! I love shallots, I bet that would be a very tasty addition!
I am strongly committed to no waste so when I had. A little cabbage left over and needed a light meal this recipe caught my eye. I didn’t have a full cup of cabbage so added a little grated carrots and a few thin slices of green pepper. After cooking I remembered I had some garlic yogurt coriander leaf low fat dressing I had made earlier so topped it with that ….RESULT! So tasty, thanks for the recipe …first time I visited your website and I will be back also will definitely make this tasty quick low calorie meal again! Thank you!
Yum! Thanks for sharing, Pam, that dressing sounds delicious!
This was the recipe I needed right at the time I needed it. Cabbage was all the raw vege I had on hand just coming home from a trip and I wanted a super food and didn’t want to go to the store. I did have some frozen pasture raised chicken sausage and sautéed a little of that while the garlic was softening. My husband I both loved it and it will be in my menu rotation from here on out! It’s really easy and keto too!
Yum, I love the idea of chicken sausage with this. 🙂 Thanks for the comment, Cissa, I’m happy you both enjoyed it!
I do about 2 cups of cabbage and 3 eggs. I also add about 1-2 TBS of Braggs Liquid Aminos (or soy sauce), and to me, that is what makes it so amazing, BUT, I should try making it without that as well, as your recipe seems to be a hit! Thanks so much! 🙂
Have you ever made a bunch & froze some? Just wondering if it ruins the taste or texture.
Thanks for any info.
Denise
Tasty recipe! Something I just made this morning for breakfast as I only had eggs and some cabbage in the fridge. I was surprised how good this is with rice! 🙂 Thanks for sharing this tasty recipe! Love from Philippines!
Super easy! I use it as filling for breakfast tacos, a few dashes of chipotle hot sauce with fresh chopped grape tomatoes and BOOM, fiesta in my mouth!
Sounds delicious, thank you for the rating!
I have kidney disease and would like to know sodium, protein, potassium, and. phosphorus for this recipe. Thank you
Have the same been eatting cabbage and eggs for years never had a problem just don’t use butter if cholesterol is an issue use oil
thank you so much for this receipe–sounds great and I will have it for breakfast
I have just come across this recipe and was intrigued to see what it was like. I’m shocked on how tasty this is for such a simple recipe. Will be having this a lot more now. Thank you very very much.
Very good. This is a great basic recipe that I think you can dress up any way you’d like!
I used roasted garlic ghee to sauté a sprinkling of chopped scallions with the cabbage and a bit of salt and pepper. Then I sprinkled some shredded Parmesan cheese on the cabbage before adding the eggs, to crisp the edges. After flipping/folding the mixture in the pan, I dolloped a single serve container of mashed avocado on top. It was delicious.
Thanks for the idea!