ADVERTISEMENT
Introduction
Cabbage and eggs might not seem like an obvious pairing, but this classic family recipe brings them together in a delightful way. Perfect for breakfast, lunch, or dinner, this dish is not only comforting but also nutritious and easy to make. Its simplicity is its charm, and it’s a fantastic way to turn humble ingredients into a heartwarming meal. Let’s dive into the recipe that has been loved for generations!
Ingredients
1 medium-sized cabbage, thinly shredded
4 large eggs
2 tablespoons olive oil or butter
1 medium onion, finely chopped
2 cloves garlic, minced
Salt and pepper, to taste
Optional: a pinch of paprika or chili flakes for a hint of spice
Fresh parsley or dill for garnish
Directions
Prepare the Cabbage: Wash the cabbage thoroughly and shred it finely. Set aside.
Sauté the Aromatics: Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until they turn golden and fragrant.
Cook the Cabbage: Add the shredded cabbage to the skillet. Stir well and cook for 10–12 minutes, or until the cabbage softens and begins to caramelize slightly. Season with salt, pepper, and optional spices.
Add the Eggs: Make small wells in the cabbage mixture and crack the eggs directly into them. Cover the skillet and cook until the egg whites are set but the yolks are still slightly runny (or cooked to your preference).
Finish and Serve: Remove from heat and sprinkle with fresh parsley or dill. Serve hot with crusty bread, rice, or as is.
Serving and Storage Tips
Serving Suggestions: This dish pairs beautifully with fresh bread, rice, or roasted potatoes. It’s also a great topping for toast!
Storage: Allow leftovers to cool completely before storing in an airtight container in the refrigerator. It will keep for up to 3 days. Reheat gently in a skillet or microwave before serving.
Variations
ADVERTISEMENT
