Easy and Versatile Cabbage and Egg Recipes
Cabbage and eggs make the perfect budget-friendly, nutritious combination! Whether you’re making a quick stir-fry, an omelet, a comforting soup, or crispy pancakes, these easy-to-make recipes deliver on both flavor and texture. With simple pantry ingredients, you can create satisfying meals in under 30 minutes. Try these cabbage and egg recipes for a healthy breakfast, lunch, or dinner!
Equipment
- Skillet or frying pan
- Mixing bowls
- Measuring Cups & Spoons
- Spatula or wooden spoon
Ingredients
- For Cabbage and Egg Stir-Fry:
- 2 cups shredded cabbage green or napa
- 2 large eggs beaten
- 1 tablespoon oil olive oil or vegetable oil
- 2 cloves garlic minced
- 1 teaspoon soy sauce optional
- Salt and black pepper to taste
- ½ teaspoon red pepper flakes optional
- Chopped green onions for garnish
- For Cabbage and Egg Omelette:
- 1 cup finely shredded cabbage
- 2 large eggs whisked
- 1 tablespoon oil or butter
- Salt and black pepper to taste
- Optional Add-ins: Cheese bell peppers, onions, mushrooms, or cooked bacon
- For Cabbage and Egg Soup:
- 4 cups shredded cabbage
- 2 large eggs beaten
- 4 cups vegetable or chicken broth
- 2 cloves garlic minced
- 1 tablespoon oil olive or sesame oil
- Salt and black pepper to taste
- Optional: ½ teaspoon ginger chopped parsley, or green onions for garnish
- For Savory Cabbage and Egg Pancakes:
- 2 cups shredded cabbage
- 2 large eggs
- ½ cup all-purpose flour
- 2 tablespoons water
- 1 tablespoon soy sauce
- 2 green onions chopped
- Oil for frying
- Salt and black pepper to taste
Instructions
- Cabbage and Egg Stir-Fry:
- Heat 1 tablespoon oil in a skillet over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add shredded cabbage and stir-fry for 3–5 minutes until slightly softened.
- Spread cabbage evenly in the pan and pour beaten eggs over it.
- Let eggs cook for 15 seconds, then gently stir everything together until eggs are fully cooked.
- Season with salt, black pepper, and soy sauce (if using).
- Garnish with chopped green onions and serve hot.
- Cabbage and Egg Omelette:
- Heat oil or butter in a non-stick pan over medium heat.
- Add shredded cabbage and sauté for 3–4 minutes until softened.
- Pour whisked eggs over the cabbage and spread evenly.
- Let the omelet cook for 2–3 minutes, then carefully flip and cook for another 1–2 minutes.
- Season with salt and black pepper, and serve warm.
- Cabbage and Egg Soup:
- Heat oil in a large pot over medium heat.
- Add minced garlic and sauté for 30 seconds.
- Stir in shredded cabbage and cook for 5 minutes until slightly softened.
- Pour in broth and bring to a simmer.
- Slowly drizzle in beaten eggs, stirring gently to form egg ribbons.
- Season with salt and black pepper, and garnish with green onions or parsley before serving.
- Cabbage and Egg Pancakes:
- In a bowl, mix shredded cabbage, eggs, flour, water, soy sauce, and green onions until combined.
- Heat oil in a skillet over medium heat.
- Spoon a portion of the batter into the pan and flatten slightly.
- Cook for 3–4 minutes per side until golden brown.
- Drain on a paper towel and serve with your favorite dipping sauce.
Notes
For Extra Flavor: Add a dash of sesame oil or soy sauce before serving.
Keto-Friendly Version: Skip the flour in pancakes and use almond flour instead.
Make-Ahead Tip: Store leftovers in an airtight container for up to 3 days.
Dipping Sauce for Pancakes: Mix soy sauce, rice vinegar, and chili flakes for extra taste.
Keto-Friendly Version: Skip the flour in pancakes and use almond flour instead.
Make-Ahead Tip: Store leftovers in an airtight container for up to 3 days.
Dipping Sauce for Pancakes: Mix soy sauce, rice vinegar, and chili flakes for extra taste.