Cabbage and Egg Recipes: Top 3 Simple & Delicious Meals

Looking for easy, healthy, and budget-friendly meals? Cabbage and egg recipes offer a delightful combination of flavors and nutrients, making them perfect for any meal of the day. Whether you’re aiming for a quick breakfast, a light lunch, or a satisfying dinner, these recipes are versatile and easy to prepare.

Simple Cabbage and Eggs recipe

A quick, healthy, and budget-friendly meal where shredded cabbage is sautéed with garlic, then combined with lightly beaten eggs. It's seasoned simply with salt and pepper, making it perfect for breakfast, lunch, or a light dinner.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 13 minutes mins

Servings: 1

Course: Breakfast, light dinner, lunch

Cuisine: American Fusion

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Butter or olive oil For sautéing
• 1 clove Garlic Minced
• 1 cup Cabbage Finely shredded
• 2 — Eggs Lightly beaten
• — — Salt To taste
• — — Black pepper To taste

Equipment

• 1 Skillet Medium size, non-stick preferred
• 1 Spatula For stirring eggs
• 1 Knife For mincing garlic
• 1 Cutting Board For prepping vegetables

Method

 

1. Heat butter or oil in a skillet over medium heat.
2. Add minced garlic and sauté for 30 seconds.
3. Add shredded cabbage and cook until soft (about 5–7 minutes).
4. Spread the cabbage evenly in the skillet and pour the beaten eggs over it.
5. Stir gently until the eggs are fully set.
6. Season with salt and pepper, and serve warm.

Notes

• For added flavor, top with a sprinkle of cheese or a dash of chili flakes.
• You can add chopped onions or bell peppers for extra nutrition.
• Add extra butter or sliced avocado for more flavor.

Cabbage and Egg Skillet recipe

The Cabbage and Egg Skillet recipe is a hearty, nutritious, and flavorful one-pan meal combining shredded cabbage, mushrooms, scallions, and eggs. Sautéed with soy sauce and sesame oil, this dish delivers a delicious umami taste with minimal ingredients and effort. It's perfect for a quick, satisfying breakfast, lunch, or light dinner. Ready in under 20 minutes, it’s ideal for busy days and offers a healthy way to enjoy vegetables and protein in a single skillet.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: brunch, dinner, lunch

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups Green cabbage Shredded
• 1 cup Mushrooms Sliced (button or cremini)
• 3 Scallions Thinly sliced
• 3 Large eggs
• 1 tbsp Soy sauce Adjust to taste
• 1 tsp Sesame oil Toasted preferred
• 2 tbsp Olive oil Or vegetable oil
• to taste Salt and pepper Optional

Equipment

• 1 Large skillet Preferably non-stick
• 1 Cutting Board For slicing mushrooms and cabbage
• 1 Knife For cutting vegetables
• 1 Spatula or spoon For stirring and mixing

Method

 

1. Heat olive oil in a large skillet over medium heat.
2. Add sliced mushrooms and sauté for 3–4 minutes until softened.
3. Add shredded cabbage and scallions. Cook for 5–7 minutes, stirring occasionally, until the cabbage softens and starts to brown.
4. Drizzle in soy sauce and sesame oil. Mix well and season with salt and pepper to taste.
5. Push the veggies to one side. Crack in the eggs and scramble gently in the empty side.
6. Once mostly cooked, stir eggs into the cabbage mixture and cook for another 1–2 minutes.
7. Serve hot and enjoy

Notes

• For more protein, add tofu or cooked chicken.
• You can use tamari or coconut aminos as soy sauce alternatives.
• Add chili flakes or sriracha for a spicy kick.
• Keeps well for up to 3 days in the fridge in an airtight container.

Cabbage Pancakes (Okonomiyaki) Recipe

The Cabbage Pancakes (Okonomiyaki) recipe is a savory Japanese dish made with shredded cabbage, eggs, flour, and water or dashi stock. This hearty and flavorful pancake is pan-fried to golden perfection and typically topped with Japanese mayonnaise, sriracha, green onions, or bonito flakes. Quick to prepare and endlessly customizable, this Cabbage Pancakes (Okonomiyaki) recipe makes a satisfying snack, lunch, or light dinner. Its crispy outside and tender center make it a favorite comfort food with a unique, umami-rich twist.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Main Course, Snack

Cuisine: Japanese, Asian Fusion

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Shredded cabbage Green cabbage recommended
• 2 eggs
• 1 cup All-purpose flour
• 0.5 cup Water Or dashi for extra flavor
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Vegetable oil For frying
• — — Toppings Mayo, sriracha, scallions, etc

Equipment

• 1 Mixing Bowl For combining ingredients
• 1 Whisk For mixing batter
• 1 Non-stick skillet For frying pancakes
• 1 Spatula For flipping pancakes

Method

 

1. In a mixing bowl, whisk together eggs, flour, water (or dashi), salt, and pepper until smooth.
2. Fold in shredded cabbage until fully coated and combined into a thick batter.
3. Heat vegetable oil in a non-stick skillet over medium heat.
4. Pour 1/2 cup of batter into the skillet and flatten into a pancake shape, about 1/2 inch thick.
5. Cook for 4–5 minutes on each side until golden brown and crispy.
6. Transfer to a plate and top with Japanese mayonnaise, sriracha, sliced scallions, or bonito flakes as desired.
7. Serve warm and enjoy your homemade Cabbage Pancakes (Okonomiyaki).

Notes

• For gluten-free version, use a GF flour blend.
• Use dashi instead of water for authentic umami flavor.
• Add grated carrots, shrimp, or cheese for variation.

Why Choose Cabbage and Egg Recipes

• Nutrient-Rich: Cabbage is packed with vitamins C and K, while eggs provide high-quality protein and essential amino acids.
• Budget-Friendly: Both ingredients are affordable and widely available, making them ideal for cost-effective meals.
• Versatile: From stir-fries to pancakes, the combination can be adapted to various cuisines and dietary preferences.

Nutritional Information (Approximate per Serving)

Storage & Reheating Tips

Storage Tips for Cabbage and Egg Recipes

1. Refrigeration

• Simple Cabbage and Eggs: Store in an airtight container in the fridge for up to 3 days.
• Cabbage and Egg Skillet: Keeps well in the refrigerator for 3–4 days.
• Cabbage Pancakes (Okonomiyaki): Store in a sealed container for up to 2 days in the fridge. Keep toppings separate for best results.

2. Freezing

• Not recommended for any of these recipes, especially the egg-based ones, as freezing can change the texture of both cabbage and eggs, making them watery or rubbery after thawing.

Reheating Tips for Cabbage and Egg Recipes

1. Microwave

• Use medium power and heat for 30–60 seconds, checking halfway.
• Cover loosely with a lid or paper towel to avoid drying out.

2. Stovetop

• Heat in a non-stick skillet over low to medium heat for about 3–5 minutes, stirring occasionally.
• Add a splash of water or a drizzle of oil if the dish seems dry.

3. Oven (Best for Cabbage Pancakes)

• Preheat to 350°F (175°C).
• Place pancakes on a baking sheet and cover with foil. Bake for 8–10 minutes.

Conclusion

Cabbage and egg recipes are the perfect blend of simplicity, nutrition, and versatility. Whether you’re making a quick Simple Cabbage and Eggs dish, a hearty Cabbage and Egg Skillet, or flavorful Cabbage Pancakes (Okonomiyaki), these meals offer delicious ways to cook simple, satisfying food without spending hours in the kitchen. And when you’re in the mood for something crispy, bold, and packed with flavor, don’t miss our Cheesecake Factory Tex Mex Egg Rolls Recipe crispy, stuffed appetizers with a creamy avocado dip that’s perfect for parties or indulgent snacking.

Tried one of these recipes? Share your twist in the comments below or post a photo and tag us on social media — we love seeing your creations.
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