This skillet eggs and cabbage recipe is absolutely delicious! It might sound simple, but the combination of cabbage and eggs is a real winner.
You’ve got to give this eggs and cabbage recipe a try! The cabbage is crunchy and hearty, the eggs are creamy and comforting - cooked together in a pan, it's a great breakfast, lunch, or dinner. Serve them with a slice of Sun-Dried Tomato Bread (or any other bread) and you’ll want nothing more.
This Bacon Okonomiyaki recipe also combines cabbage and eggs in a completely different style.
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Recipe ingredients
Cabbage: I used white cabbage, but green cabbage or sweetheart cabbage are just as good. Try this Sweetheart Cabbage Recipe and the White Cabbage Stew, too; they are delightful.
Eggs: You will need five large ones.
Spices: I made and photographed this recipe twice - once with lots of paprika and once without. Both versions were delicious, but the one with paprika had a more vibrant color. Go with whatever you prefer.
See the recipe card for full information on ingredients and quantities.
Variations
Cook some diced bacon or pancetta with the onions before adding the cabbage.
Add 1-2 tablespoons of grated cheese to the egg mixture.
How to make eggs and cabbage?
Step #1: Finely slice the cabbage and chop the onion. Keep them separate.
Step #2: Beat the eggs with the seasoning and chives.
Step #3: Sauté the onion until translucent. Add the cabbage and broth, and cook until slightly softened.
Step #4: Pour in the eggs and gently stir with a spatula until they reach your desired consistency.
What to serve with cabbage and eggs?
For breakfast: Oat Bread without Yeast and a bit of hot sauce or yogurt.
For lunch: Green salad with Yogurt Dressing or Shopska Salad.
For dinner: Polenta Roast Potatoes or Buttered Rice and a salad.
What to do with the leftovers?
The cabbage and eggs are best served immediately, but you can store the leftovers in an airtight container in the refrigerator for about 2 days.
I use them to make open-faced sandwiches; they are great. I don’t bother reheating them, but you can do that very briefly in the microwave.
Eggs and Cabbage Recipe – So Good!
Equipment
- Bowl
- Skillet or frying pan
- Whisk
Ingredients
- 3 cups cabbage very finely sliced, about 7 oz/ 200 g, Note 1
- 1 small onion
- 5 large eggs
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¼ ground black pepper
- 2 teaspoons chives finely chopped
- paprika optional, Note 2
- 2 tablespoons butter
- ⅓ cup vegetable broth
Instructions
- Chop: Finely slice the cabbage and finely chop the onions. Keep them separate.3 cups cabbage + 1 small onion
- Eggs: In a bowl, beat the eggs with the spices and herbs (Note 3).5 large eggs + ½ teaspoon onion powder + ½ teaspoon fine sea salt + ¼ ground black pepper + 2 teaspoons chives + paprika (optional)
- Sauté onions: Melt the butter in the skillet and cook the onions until translucent, about 2–3 minutes (Note 4).2 tablespoons butter
- Add the cabbage and broth, stir well, and cook over medium-low heat for 5–7 minutes, or until the cabbage is soft and the broth has mostly evaporated.⅓ cup vegetable broth
- Add the egg mixture and gently fold it in to combine it with the cabbage to help it cook evenly. Cook the eggs until they reach your desired consistency, but avoid letting the mixture dry out. I usually cook them for 2–3 minutes, gently folding so all the eggs touch the bottom of the skillet at some point.
- Serve immediately, sprinkled with extra herbs like chives or parsley.
Notes
- Cabbage: White, green, or sweetheart cabbage all work well.
- Paprika is optional - both versions taste great, but paprika adds a more vivid color.
- Bacon: You can cook bacon or pancetta cubes with the onions; if you do, reduce the butter since the bacon releases fat.
- Cheese: If you like, add 1–2 tablespoons of grated cheese such as Cheddar, Gouda, or mozzarella to the egg mixture.
Adina says
You have to try this recipe! It's one of those simplest ones that just exceeds the expectations.