Eggs and Cabbage Recipe – So Good!

5 from 1 vote

This skillet cabbage and eggs recipe is simple yet incredibly tasty - a perfect dish for breakfast, lunch, or dinner!

Prep Time10

Cook Time12

Course: Breakfast, Main Course

Cuisine: American

Diet: Vegetarian

Servings: -3 servings

Calories: 326kcal

Author: Adina

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.

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.