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Introduction:
Looking for a quick, nutritious, and budget-friendly meal? Cabbage and eggs come together to create a dish that’s not only satisfying but also versatile. This simple combination of sautéed cabbage and scrambled eggs provides a delightful balance of flavors and textures. Whether you're cooking breakfast, lunch, or dinner, this recipe is bound to please your taste buds while keeping things light and healthy. Plus, it’s easily customizable, so you can tweak it to suit your preferences.
Ingredients:
1 small head of cabbage (about 4-5 cups shredded)
4 large eggs
2 tablespoons olive oil or butter
1 small onion, finely chopped (optional)
2 garlic cloves, minced
Salt and pepper, to taste
1/2 teaspoon paprika or ground turmeric (optional)
Fresh herbs (parsley, cilantro, or dill), for garnish (optional)
Instructions:
Prepare the Cabbage: Start by washing and shredding the cabbage into thin strips. If using, chop the onion and mince the garlic.
Cook the Cabbage: Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion (if using) and sauté for about 2-3 minutes until softened. Then, add the garlic and sauté for an additional 30 seconds until fragrant. Add the shredded cabbage to the skillet and stir well. Cook for 5-7 minutes, stirring occasionally, until the cabbage becomes tender and slightly golden.
Scramble the Eggs: While the cabbage is cooking, crack the eggs into a bowl and whisk them well. Season with a pinch of salt, pepper, and paprika (or turmeric) if desired. Once the cabbage is tender, push it to the side of the skillet, creating space for the eggs. Pour the eggs into the empty side of the skillet and scramble them gently with a spatula until cooked through (about 3-4 minutes).
Combine: Once the eggs are scrambled, mix them with the cabbage. Stir everything together so the eggs and cabbage are well combined. Adjust the seasoning with salt and pepper to taste.
Serve: Garnish with fresh herbs if desired, and serve immediately with crusty bread or over rice.
Tips for Serving and Storing:
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