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Cabbage and Egg Skillet recipe

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. If you enjoy trying global breakfast flavors, you might also love the comforting sweetness of our Amish Coffee Cake Recipe — a soft, buttery treat that pairs beautifully with morning tea or coffee.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.