Cabbage and Eggs Breakfast Recipe
This is a simple, budget-friendly, high-protein breakfast made with sautéed cabbage and eggs. It’s filling, quick to prepare, and works well for a low-carb or light meal.
Ingredients (1–2 servings)
- 2 cups finely shredded cabbage
- 2–3 large eggs
- 1 small onion, thinly sliced (optional)
- 1–2 cloves garlic, minced (optional)
- 2 tablespoons cooking oil or butter
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon chili flakes or green chili (optional)
- ¼ teaspoon turmeric or paprika (optional for color and flavor)
Instructions
1. Prepare the cabbage
- Wash and finely shred the cabbage.
- Let it drain so it doesn’t add excess water while cooking.
2. Sauté the vegetables
- Heat oil or butter in a pan over medium heat.
- Add onion and cook for 2–3 minutes until slightly soft.
- Add garlic and cook for 30 seconds.
- Add shredded cabbage, salt, pepper, and optional spices.
- Cook for 5–8 minutes, stirring occasionally, until cabbage becomes soft but not mushy.
3. Add the eggs
You can prepare it in two ways:
Option A: Scrambled style
- Beat eggs in a bowl.
- Pour into the cabbage mixture.
- Stir continuously until eggs are fully cooked and combined.
Option B: Fried/covered style
- Make small spaces in the cabbage.
- Crack eggs directly into the pan.
- Cover and cook on low heat until eggs are set.
4. Final touch
- Adjust salt and pepper.
- Add chili flakes or fresh herbs if desired.
Serving Suggestions
- Serve hot with toast or flatbread.
- Pair with yogurt for extra protein.
- Add sliced tomatoes or cucumber for freshness.
Tips
- Do not overcook cabbage if you want a slight crunch.
- Adding a pinch of cumin enhances flavor.
- For more protein, add extra egg whites or a boiled egg on the side.
If you want, I can also give you a spicy Indian-style version or a keto version with cheese.