Can I prepare cabbage eggs in advance and store them?

Yes, you can prepare cabbage eggs ahead of time. After cooking, allow them to cool completely, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, place parchment paper between layers and freeze them for up to 2 months. When ready to eat, reheat on a stovetop pan or in the microwave until warmed through.

What ingredients do I need to make simple cabbage eggs?

Basic cabbage eggs require shredded cabbage, eggs, salt, and pepper. You can also add optional ingredients like onions, garlic, or seasonings such as soy sauce for extra flavor. Using fresh cabbage and farm eggs ensures the best taste and texture for this easy recipe.

How can I make cabbage eggs fluffy and not soggy?

To keep cabbage eggs fluffy, drain excess moisture from the shredded cabbage before mixing it with eggs. Let the cabbage sit in a colander with a pinch of salt for 10 minutes, then squeeze out the water. Cook the mixture in a well-heated non-stick pan with a little oil, and avoid overcrowding the pan to allow even cooking.

Are cabbage eggs a healthy meal option?

Yes, cabbage eggs are a nutritious choice. Cabbage is low in calories and rich in fiber, vitamins C and K, and antioxidants. Eggs provide high-quality protein and essential nutrients like vitamin D and choline. Together, they make a balanced, protein-packed dish suitable for a light meal or snack.

What are some easy toppings or sauces to add to cabbage eggs?

Popular toppings include chopped green onions, fresh herbs like parsley, or a sprinkle of chili flakes for heat. Sauces such as soy sauce, sriracha, or a simple drizzle of lemon juice add brightness and depth. You can also serve cabbage eggs with a side of plain yogurt or sour cream to balance flavors.

Cabbage Eggs Recipe: Easy, Tasty Dish for a Light Meal

Name: Easy and Tasty Cabbage and Eggs Recipe for a Light Meal
Prep time: 5 min
Cook time: PT-486107H41M25S
Total time: PT-486107H41M25S
Cuisine: American
Ingredients: 8 ounces finely shredded cabbage (about 1 cup); 2 large eggs; 1/8 cup chopped fresh dill (optional); 1/3 teaspoon salt, or to taste; 1/4 cup all-purpose flour; 1 tablespoon oil (grapeseed, olive oil, or a mix of olive oil and butter); 1 garlic clove, minced (optional); Soy sauce or black pepper for seasoning (optional)

Description

🥬 This Easy and Tasty Cabbage and Eggs Recipe offers a light, nutritious meal perfect for any time of day.
🍳 Quick to prepare and packed with protein and fiber, it’s a satisfying dish with gentle flavors and versatile add-ons.

Ingredients

Scale

8 ounces finely shredded cabbage (about 1 cup)
2 large eggs
1/8 cup chopped fresh dill (optional)
1/3 teaspoon salt, or to taste
1/4 cup all-purpose flour
1 tablespoon oil (grapeseed, olive oil, or a mix of olive oil and butter)
1 garlic clove, minced (optional)
Soy sauce or black pepper for seasoning (optional)

Instructions

1. Thinly shred the cabbage and place it in a mixing bowl.
2. Add eggs, salt, and dill if using, then stir well to combine.
3. Stir in flour until the mixture becomes a batter-like consistency.
4. Heat oil in a non-stick skillet over medium heat. If using garlic, sauté it briefly for 20-30 seconds until fragrant.
5. Pour the cabbage mixture into the skillet, spreading evenly and flattening to about 3/4 to 1 inch thick.
6. Cover with a lid and cook for 5 to 7 minutes until the bottom is golden brown.
7. Carefully flip the pancake using a plate or spatula and cook the other side for another 5 to 7 minutes until golden and cooked through.
8. Transfer to paper towels to absorb excess oil.
9. Serve warm or refrigerate for 3-5 days; pancakes can be frozen with parchment paper between layers for up to 3 months.

Notes

🍳 Use a non-stick pan to prevent sticking and ease flipping.
🌿 Fresh dill delivers better flavor than dried herbs.
🌾 For gluten-free options, substitute all-purpose flour with gluten-free flour, noting texture changes.

Prep Time: 5 minutes
Cook Time: 10-15 minutes
Category: Main Dish
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 pancake (about 1/3 of recipe)
Calories: 215 kcal
Sugar: 4 g
Sodium: 403 mg
Fat: 12 g
Saturated Fat: 2 g
Carbohydrates: 19 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 164 mg

Keywords: Cabbage and Eggs, Cabbage Pancake, Light Meal, Easy Cabbage Recipe