Cabbage and Egg Recipe

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.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 199kcal

Author Charla

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.

Nutrition