Learn how to make this quick and easy cabbage and egg breakfast duo using ingredients that are already in the household. This is a must try flavoursome, cheap, filling and not to mention a nutritious dish.
Jump to:
If you are bored with oatmeal and don't want porridge then this recipe is right up your alley.
It's on rotation in the home for a number of different reasons so thought I would share the recipe with my loyal audience.
With the cost of living sky rocketing I know many of you are looking for budget friendly ways to feed your loved ones which is where this recipe comes to the rescue.
Eggs are what many people consume for breakfast because they are packed with unsaturated fats (the healthy kind) and loaded with protein and not to mention easy to make.
Pair that with the humble white cabbage - brimming with fibre and low in calories and you have quite a classic combination.
This recipe is relatively easy to put together especially if you prep the vegetables ahead of time then breakfast will be ready in no time.
Most of the ingredients are ones that you are already familar with - all purpose seasoning, parsley, bell peppers, pink salt, black pepper, soy(a) sauce, white cabbage, eggs.
A recipe that delivers big in flavour without breaking the bank.
The eggs are scrambled and seasoned to perfection, while the cabbage and bell peppers are steamed with the base ingredients (onion, garlic and ginger) until tender and tossed with the soy(a) sauce, herbs and spices.
Once you try this recipe it is guaranteed to be on weekly or even daily rotation.
Reasons to make this recipe
- Quick and relatively easy to prepare
- Use affordable and accessible ingredients
- Packed with fibre, protein and great for weightloss
- Tailor the recipe to suit you needs
- Ovo-vegetarian friendly
Ingredients you will need
- White cabbage - This is the star of the show!
- Eggs - Make sure to purchase large eggs for this recipe.
- Warm water - A splash of water helps with the steaming process of the vegetables.
- Parsley - This herbaceous herb adds a pop of colour and flavour.
- Black pepper/pink salt - The enhance the flavour of the dish.
- All purpose seasoning - As it says, a multi purpose seasoning for flavour and balance.
- Onion/garlic/ginger - The aromatic base ingredients.
- Soy(a) sauce - For colour and umani flavour.
- Bell peppers - Any bell peppers work well, I used red and yellow ones.
The steps
- Heat a medium sized non stick frying pan on medium heat.
- Pour the eggs into the frying pan.
- Use a non stick spatula to scramble the eggs by moving the spatula in a back and forth and side to side motion.
- Once the eggs are scrambled sprinkle with the parsley and black pepper.
- From the scrambled egg from the frying pan and set it aside.
- Let the pan cool and use kitchen towel to wipe out any scrambled egg residue.
- Meanwhile, on medium heat in the same frying pan heat some olive oil.
- Saute the onion, garlic and ginger until soft and translucent.
- Add the bell peppers and cabbage and stir the vegetables until the volume of the cabbage starts to reduce.
- Add the all purpose seasoning then stir.
- Add the warm water then put the lid on, reduce the heat to medium-low and steam for 10-15 minutes.
- Once done, remove the lid then fold in the scrambled eggs.
- Add the soy(a) sauce, parsley and black pepper then stir.
- Do a taste test and add pink salt to taste.
Notes and tips
- Chop the vegetables and refrigerate them ahead of time as this will make things much quicker when preparing for breakfast.
- Make sure you are using WHITE cabbage and not the leafy kind as that will wilt and become limp while steaming.
- Steam the cabbage to your preference, if you want a crunchy texture then only steam for roughly 10 minutes.
- Be sure to do a test taste and adjust for seasoning if required.
- This is the recipe that you will need for my All Purpose Seasoning recipe.
- Feel free to add any extras - mushrooms, tomatoes, carrots etc...
- Store any leftovers in a refrigerator (in an airtight container) for up to 24 hours.
More cabbage recipes to try
- Jamaican Steamed Cabbage
- Cabbage Fritters
- Caribbean Curry Cabbage
- Spicy Cabbage Detox Soup
- Caribbean Chicken and Cabbage
- Cabbage and Saltfish
- Jamaican Shrimp and Cabbage
**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Cabbage and Egg Recipe
Ingredients
To scramble the eggs
- 6 large eggs whisked
- 1 tablespoon parsley
- 1 teaspoon black pepper
For the cabbage
- 2 tbsp olive oil
- ½ large onion sliced
- 4 garlic cloves minced
- 1½ teaspoon ginger minced
- ½ large cabbage shredded
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 teaspoon all purpose seasoning
- 1½ tbsp soya sauce
- ¼ cup warm water
- 1 teaspoon parsley
- 1 teaspoon black pepper
- pink salt to taste
Instructions
- Heat a medium sized non stick frying pan on medium heat.
- Pour the eggs into the frying pan.
- Use a non stick spatula to scramble the eggs by moving the spatula in a back and forth and side to side motion.
- Once the eggs are scrambled sprinkle with the parsley and black pepper.
- Remove the scrambled egg from the frying pan and set it aside.
- Let the pan cool and use kitchen towel to wipe out any scrambled egg residue.
- Meanwhile, on medium heat in the same frying pan heat some olive oil.
- Saute the onion, garlic and ginger until soft and translucent.
- Add the bell peppers and cabbage and stir the vegetables until the volume of the cabbage starts to reduce.
- Add the all purpose seasoning then stir.
- Add the warm water then put the lid on, reduce the heat to medium-low and steam for 10-15 minutes..
- Once done, remove the lid then fold in the scrambled eggs.
- Add the soy(a) sauce, parsley and black pepper then stir.
- Do a taste test and add pink salt to taste
Notes
- Chop the vegetables and refrigerate them ahead of time as this will make things much quicker when preparing for breakfast.
- Make sure you are using WHITE cabbage and not the leafy kind as that will wilt and become limp while steaming.
- Steam the cabbage to your preference, if you want a crunchy texture then only steam for roughly 10 minutes.
- Be sure to do a test taste and adjust for seasoning if required.
- This is the recipe that you will need for my All Purpose Seasoning recipe.
- Feel free to add any extras - mushrooms, tomatoes, carrots etc...
- Store any leftovers in a refrigerator (in an airtight container) for up to 24 hours.
Leave a Reply