Quick Description
A quick, savory cabbage and egg skillet made with just a handful of ingredients. Light, comforting, and ready in minutes—perfect for breakfast, lunch, or a simple low-carb meal.
Servings & Timing
Servings: 1
Prep Time: 5 minutes
Cook Time: 5–7 minutes
Total Time: ~10 minutes
Ingredients List
- 1 tbsp butter or olive oil (or a mix of both)
- 1 garlic clove, minced
- 1 cup lightly packed cabbage, finely shredded
- 2 large eggs, lightly beaten
- Salt and pepper to taste
Step-by-Step Instructions
-
Heat the pan
Heat butter and/or olive oil in a non-stick skillet over medium heat. -
Sauté garlic
Add minced garlic and cook for 15–20 seconds until fragrant. Do not brown. -
Cook the cabbage
Add shredded cabbage and sauté for 2–3 minutes, stirring frequently, until softened but not mushy. -
Add eggs
Pour in the beaten eggs. Stir gently, allowing the eggs to set while coating the cabbage. -
Season and finish
Season with salt and pepper. Cook until eggs are just set and fluffy. -
Serve
Remove from heat and serve immediately.
Additional Notes
- Keep heat moderate so eggs stay soft.
- Finely shredded cabbage cooks faster and blends better with eggs.
- Add a splash of milk for creamier eggs if desired.
Dietary Info
- Low-Carb
- High-Protein
- Gluten-Free
- Vegetarian
- Keto-Friendly
Ingredient Details & Substitutions
- Cabbage: Green or Napa cabbage works best.
- Butter + oil: Butter adds flavor, oil prevents burning.
- Eggs: Can add an extra egg for more protein.
Recipe Variations & Serving Suggestions
- Add grated cheese for a cheesy scramble.
- Sprinkle with chili flakes or paprika for heat.
- Serve with toast, avocado, or as a filling for wraps.
Storage & Make-Ahead
- Best eaten fresh.
- Can be refrigerated for 1 day and reheated gently.
