Prepare the cabbage: Start by shredding the cabbage into thin strips. You can use a sharp knife, a mandolin slicer, or a food processor for this. Set it aside.
Sauté the aromatics: In a large skillet, heat the olive oil or butter over medium heat. If you’re using onion, add it to the skillet and sauté for about 3-4 minutes until it softens and becomes translucent. Add the garlic (if using) and sauté for another 30 seconds until fragrant.
Cook the cabbage: Add the shredded cabbage to the skillet, stirring it to coat in the oil and onion mixture. Season with salt, pepper, and paprika (if using). Cook the cabbage for 5-7 minutes, stirring occasionally, until it begins to soften but still retains some texture.
Add the eggs: Make four small wells in the cooked cabbage with the back of a spoon. Crack an egg into each well, keeping the eggs separate. Cover the skillet and cook for another 4-5 minutes until the eggs are cooked to your desired level of doneness. For runnier yolks, cook for less time, or for firmer eggs, cook a little longer.
Garnish and serve: Once the eggs are cooked, remove the skillet from the heat. Garnish with freshly chopped herbs, red pepper flakes, or extra seasoning to taste. Serve immediately.
Tips for Serving and Storing:
Serving: This dish is hearty on its own, but you can serve it with a side of crusty bread or over a bed of rice or quinoa for a more filling meal. A dollop of sour cream or Greek yogurt on the side can also enhance the flavors.
Storing: Cabbage and eggs are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving. Keep in mind that the texture of the eggs may change slightly upon reheating.
Variants:
Spicy Cabbage and Eggs: Add a little extra heat by incorporating chili flakes, diced jalapeños, or a dash of hot sauce. This version is perfect for those who like a little kick in their meals.
Cheesy Cabbage and Eggs: Stir in some shredded cheese (cheddar, mozzarella, or feta work well) once the eggs are in the skillet, allowing it to melt into the cabbage for added creaminess and flavor.
Vegetarian Cabbage and Eggs: For a more veggie-packed meal, add other vegetables such as bell peppers, carrots, or zucchini alongside the cabbage. This will give the dish more variety and texture.
Cabbage and Eggs with Bacon: For a heartier option, cook some bacon or sausage before adding the cabbage. The rendered fat from the meat adds extra flavor to the dish.
FAQ:
Can I use pre-shredded cabbage for this recipe? Yes, you can use pre-shredded cabbage to save time. However, freshly shredded cabbage tends to retain more texture and flavor, so it’s worth the extra effort if you have the time.
Can I make this dish ahead of time? While cabbage and eggs are best enjoyed fresh, you can prepare the cabbage and store it separately from the eggs for up to a day. When you’re ready to eat, cook the eggs and reheat the cabbage.
Can I use other types of cabbage? Absolutely! While green cabbage is most commonly used, you can experiment with other varieties like red cabbage or Napa cabbage for a different color and flavor.
What if I don’t have eggs? If you don’t have eggs, you can substitute scrambled tofu or chickpea flour to create a similar texture. This makes the dish vegan-friendly and still delicious.
Is this recipe low-carb? Yes, cabbage is naturally low in carbohydrates, making this a great option for low-carb or keto diets. If you avoid grains, this meal is a great standalone dish without any added carbs.
This cabbage and eggs recipe is perfect for those looking for a quick, healthy, and customizable meal. It’s a simple, budget-friendly option that can be adjusted to suit various dietary preferences while still being flavorful and satisfying.
ADVERTISEMENT
