16 Delicious Cabbage and Eggs Recipes for Every Meal

There’s something undeniably comforting about the combination of cabbage and eggs, a duo that’s as versatile as it is delicious. Whether you’re whipping up a quick weeknight dinner, looking for a hearty breakfast, or in need of a light yet satisfying lunch, these 16 recipes have got you covered. Dive into our roundup and discover how these humble ingredients can transform into mouthwatering meals for any time of the day!

Cabbage and Egg Stir-Fry

Unlock the magic of simplicity with this cabbage and egg stir-fry—quick, nutritious, and endlessly adaptable. Perfect for those ‘what’s for dinner?’ nights.

Ingredients

• Cabbage – 2 cups, shredded
• Eggs – 2
• Soy sauce – 1 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add shredded cabbage to the skillet. Stir-fry for 3 minutes until slightly wilted.
3. Crack eggs directly over the cabbage. Scramble gently with the cabbage for 2 minutes.
4. Drizzle soy sauce and sprinkle salt over the mixture. Stir-fry for another 1 minute.
5. Remove from heat when eggs are fully cooked and cabbage is tender-crisp.

Here’s the deal: the eggs bring creaminess, while the cabbage stays crunchy. Serve it over rice or wrap it in a tortilla for a quick lunch twist.

Cabbage and Egg Scramble

Raid your fridge for this no-fuss, flavor-packed Cabbage and Egg Scramble—it’s the ultimate quick-fix meal that doesn’t skimp on taste.

Ingredients

• Cabbage – 2 cups, shredded
• Eggs – 4
• Butter – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large non-stick skillet over medium heat. Add butter and let it melt completely, swirling to coat the pan.
2. Add shredded cabbage to the skillet. Cook for 5 minutes, stirring occasionally, until it starts to soften.
3. Crack eggs directly into the skillet with the cabbage. Immediately scramble them with a spatula, mixing well with the cabbage.
4. Season with salt and black pepper. Continue cooking for another 3-4 minutes, stirring constantly, until eggs are fully set but still moist.
5. Remove from heat. Let it sit for 1 minute to allow flavors to meld.

Buttery eggs meet crisp-tender cabbage in this scramble, offering a satisfying crunch with every bite. Serve it straight from the pan or wrap it in a warm tortilla for an on-the-go breakfast twist.

Cabbage and Egg Omelette

Dive into this crispy, fluffy Cabbage and Egg Omelette that’s about to upgrade your breakfast game. It’s simple, satisfying, and packed with texture.

Ingredients

• Eggs – 3
• Shredded cabbage – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a non-stick pan over medium heat (350°F).
2. Add shredded cabbage to the pan. Sauté for 3 minutes until slightly softened. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a bowl, whisk eggs, salt, and black pepper until fully combined.
4. Pour the egg mixture over the cabbage in the pan. Tip: Tilt the pan to spread the eggs evenly.
5. Cook for 2 minutes without stirring, allowing the bottom to set.
6. Gently flip the omelette using a spatula. Cook for another 2 minutes until fully set. Tip: For a golden crust, press down lightly with the spatula.
7. Remove from heat and let it rest for 1 minute before serving.

Serve this omelette hot for a crispy edge with a soft, fluffy center. Pair it with a spicy salsa or a dollop of sour cream for an extra kick.

Cabbage and Egg Pancakes

Let’s chop, mix, and sizzle our way to crispy, golden Cabbage and Egg Pancakes—your next breakfast obsession.

Ingredients

• Shredded cabbage – 2 cups
• Eggs – 3
• Flour – ½ cup
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, whisk 3 eggs until fully beaten.
2. Add 2 cups shredded cabbage, ½ cup flour, and ½ tsp salt to the eggs. Mix until combined.
3. Heat 2 tbsp vegetable oil in a non-stick pan over medium heat (350°F).
4. Scoop ¼ cup of the mixture into the pan, flattening it into a pancake shape. Cook 3 pancakes at a time.
5. Cook for 3 minutes on one side, or until edges are golden. Flip carefully.
6. Cook for another 3 minutes on the other side, pressing down lightly for even crispiness.
7. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining mixture.

These pancakes are crispy outside, tender inside, with a savory egg flavor. Try them with a drizzle of hot sauce or a dollop of sour cream for an extra kick.

Cabbage and Egg Soup

Unlock the secret to a cozy, no-fuss meal with this cabbage and egg soup that’s as easy as it is comforting. Perfect for those chilly nights or when you’re craving something light yet satisfying.

Ingredients

• Cabbage – 4 cups, shredded
• Eggs – 2
• Chicken broth – 4 cups
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Pour in chicken broth and bring to a boil.
4. Add shredded cabbage, reduce heat to low, and simmer for 10 minutes.
5. Crack eggs directly into the soup, stirring gently to create ribbons.
6. Season with salt and black pepper, then simmer for another 2 minutes.
7. Tip: For richer flavor, use homemade chicken broth.
8. Tip: Stir the eggs slowly for thicker ribbons.
9. Tip: Add a pinch of red pepper flakes for a spicy kick.

Zesty and light, this soup boasts a silky texture with the cabbage offering a slight crunch. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Cabbage and Egg Salad

Ditch the boring salads—this cabbage and egg combo is crunchy, creamy, and ready in minutes.

Ingredients

• Cabbage – 2 cups, shredded
• Eggs – 2
• Mayonnaise – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Bring a pot of water to a boil over high heat.
2. Gently add the eggs to the boiling water. Cook for 10 minutes for hard-boiled.
3. While the eggs cook, shred the cabbage into thin strips.
4. Once the eggs are done, transfer them to a bowl of ice water for 5 minutes to cool.
5. Peel the eggs and chop them into small pieces.
6. In a large bowl, combine the shredded cabbage and chopped eggs.
7. Add mayonnaise, salt, and pepper to the bowl.
8. Toss everything together until evenly coated.

Just like that, you’ve got a salad with a crisp bite from the cabbage and a rich, smooth contrast from the eggs. Try it stuffed in a pita for a quick lunch twist.

Cabbage and Egg Curry

Bold flavors collide in this cabbage and egg curry—a quick, veggie-packed dish that’s as easy to make as it is to devour.

Ingredients

• Cabbage – 2 cups, shredded
• Eggs – 4
• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Salt – 1 tsp
• Water – ½ cup

Instructions

1. Heat oil in a pan over medium heat (350°F) until shimmering.
2. Add cumin seeds, wait 30 seconds until they sizzle and pop.
3. Toss in shredded cabbage, stir-fry for 5 minutes until slightly wilted.
4. Sprinkle turmeric and salt, mix well to coat evenly.
5. Pour in water, cover the pan, and simmer for 10 minutes on low heat.
6. Crack eggs directly over the cabbage, spacing them apart.
7. Cover again, cook for 5 minutes until egg whites set but yolks are still runny.
8. Remove from heat, let sit covered for 2 minutes to finish cooking eggs gently.

Tip: For a crispy edge on your eggs, skip the cover in the last step and cook uncovered.
Tip: Double the cumin for a smoky depth that cuts through the earthy cabbage.
Tip: Serve with a squeeze of lemon to brighten the rich, spiced flavors.

Amazingly versatile, this curry pairs soft, silky eggs with tender cabbage in a spiced embrace. Try it over toast or with a side of yogurt for contrasting textures.

Cabbage and Egg Fried Rice

Hungry for a quick, flavorful twist on classic fried rice? Whip up this cabbage and egg fried rice in minutes—crispy, savory, and totally satisfying.

Ingredients

• Rice – 2 cups
• Cabbage – 1 cup, shredded
• Eggs – 2
• Soy sauce – 2 tbsp
• Vegetable oil – 1 tbsp
• Green onions – 2, chopped

Instructions

1. Heat vegetable oil in a large pan over medium-high heat (350°F).
2. Add shredded cabbage to the pan, stir-fry for 2 minutes until slightly wilted.
3. Push cabbage to one side of the pan, crack eggs into the empty space.
4. Scramble eggs for 1 minute, then mix with cabbage.
5. Add rice to the pan, stir-fry for 3 minutes until heated through.
6. Pour soy sauce over the rice, toss to evenly coat.
7. Garnish with chopped green onions, serve immediately.

Perfectly fluffy rice meets crisp cabbage and rich eggs for a dish that’s bursting with texture. Top with a fried egg for extra indulgence or pair with a spicy mayo drizzle.

Cabbage and Egg Noodles

Slice into this Cabbage and Egg Noodles dish that’s all about simplicity and flavor. Stir-fry your way to a quick, satisfying meal that’s perfect for any night of the week.

Ingredients

• Egg noodles – 8 oz
• Cabbage – 2 cups, shredded
• Eggs – 2
• Soy sauce – 2 tbsp
• Vegetable oil – 1 tbsp

Instructions

1. Boil egg noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a large pan over medium-high heat.
3. Add shredded cabbage to the pan, stir-fry for 3 minutes until slightly softened.
4. Push cabbage to one side of the pan, crack eggs into the other side.
5. Scramble eggs until fully cooked, then mix with cabbage.
6. Add cooked noodles to the pan, drizzle with soy sauce.
7. Toss everything together for 2 minutes until well combined and heated through.

Keep the heat high for a slight char on the noodles, adding a smoky depth. Kick up the texture with a sprinkle of sesame seeds or a dash of chili oil for those who like it spicy. This dish balances the crunch of cabbage with the softness of noodles, creating a comforting yet light meal.

Cabbage and Egg Pie

Never underestimate the power of a simple pie to steal the show. This Cabbage and Egg Pie is your next weeknight hero—easy, hearty, and packed with flavor.

Ingredients

• Cabbage – 2 cups, shredded
• Eggs – 4
• Flour – 1 cup
• Butter – ½ cup, melted
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F. Tip: A properly heated oven ensures a crispy crust.
2. Mix flour and melted butter in a bowl until crumbly. Press into a pie dish to form the crust.
3. Bake the crust for 10 minutes until lightly golden. Tip: Blind baking prevents a soggy bottom.
4. Sauté shredded cabbage in a pan over medium heat for 5 minutes until soft. Let cool slightly.
5. Whisk eggs, salt, and pepper in a bowl. Stir in the sautéed cabbage.
6. Pour the cabbage and egg mixture into the pre-baked crust.
7. Bake for 25 minutes until the filling is set and the edges are golden. Tip: A knife inserted should come out clean.

Kind of magical how the edges crisp up while the inside stays tender. Serve it warm with a dollop of sour cream or slice it cold for a picnic—it’s versatile like that.

Cabbage and Egg Tacos

Elevate your taco game with this crispy, savory twist. Cabbage and egg tacos are your new go-to for a quick, satisfying meal.

Ingredients

• Eggs – 4
• Cabbage – 2 cups, shredded
• Corn tortillas – 8
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add shredded cabbage to the skillet, sauté for 3 minutes until slightly wilted.
3. Crack eggs directly into the skillet with cabbage, stirring constantly to scramble.
4. Season with salt, continue cooking for 2 minutes until eggs are fully set.
5. Warm corn tortillas in a dry skillet over medium heat for 30 seconds each side.
6. Divide the cabbage and egg mixture evenly among the tortillas.

Now, these tacos pack a crunch with every bite, thanks to the cabbage. Serve them with a squeeze of lime for an extra zing or top with avocado slices for creaminess.

Cabbage and Egg Burritos

Elevate your breakfast game with these cabbage and egg burritos—quick, nutritious, and packed with flavor. Perfect for on-the-go mornings or a lazy weekend brunch.

Ingredients

• Flour tortillas – 4
• Eggs – 4
• Shredded cabbage – 2 cups
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add shredded cabbage to the skillet, sauté for 5 minutes until slightly softened.
3. Crack eggs into a bowl, whisk with salt and black pepper until well combined.
4. Pour the egg mixture over the cabbage in the skillet.
5. Stir gently with a spatula, cooking for 3-4 minutes until eggs are fully set.
6. Warm flour tortillas in a dry skillet for 30 seconds on each side.
7. Divide the cabbage and egg mixture evenly among the tortillas.
8. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito.

Velvety eggs meet crunchy cabbage in every bite, wrapped in a soft tortilla. Serve with a side of hot sauce or avocado slices for an extra kick.

Cabbage and Egg Quesadillas

Make your breakfast pop with these crispy, cheesy Cabbage and Egg Quesadillas. They’re quick, packed with protein, and totally customizable for your morning rush.

Ingredients

• Flour tortillas – 2
• Eggs – 2
• Shredded cabbage – 1 cup
• Shredded cheese – ½ cup
• Butter – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat a non-stick skillet over medium heat. Add butter and let it melt.
2. Whisk eggs with salt in a bowl. Pour into the skillet. Scramble for 2 minutes until just set.
3. Add shredded cabbage to the skillet. Cook for 1 minute, stirring occasionally.
4. Remove egg and cabbage mixture from the skillet. Wipe the skillet clean.
5. Place one tortilla in the skillet. Sprinkle half of the cheese evenly over it.
6. Spread the egg and cabbage mixture over the cheese. Top with remaining cheese.
7. Cover with the second tortilla. Press down gently with a spatula.
8. Cook for 2 minutes on each side, or until golden brown and cheese is melted.
9. Transfer to a cutting board. Let it cool for 1 minute before slicing.

Just serve these quesadillas hot with a side of salsa or avocado for extra flavor. The crispy edges and gooey cheese make every bite irresistible.

Cabbage and Egg Sandwiches

Get ready to revolutionize your lunch game with this crispy, creamy, and utterly satisfying sandwich that’s about to become your new obsession.

Ingredients

• Green cabbage – 1 cup, shredded
• Eggs – 2
• Mayonnaise – 2 tbsp
• Whole wheat bread – 4 slices
• Butter – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a bowl, whisk together eggs, mayonnaise, salt, and black pepper until smooth.
2. Heat butter in a non-stick skillet over medium heat until melted and bubbly, about 1 minute.
3. Pour the egg mixture into the skillet. Let it set for 30 seconds before stirring.
4. Add shredded cabbage to the skillet. Cook, stirring occasionally, until eggs are fully set and cabbage is slightly wilted, about 3 minutes.
5. Toast the whole wheat bread until golden and crisp, about 2 minutes per side.
6. Divide the egg and cabbage mixture evenly between two slices of toast. Top with the remaining slices.
7. Cut sandwiches in half and serve immediately for the best texture.

Only the crunch of the cabbage and the creaminess of the eggs can describe the magic in every bite. Try adding a dash of hot sauce for an extra kick or serve with a side of pickles for a tangy contrast.

Cabbage and Egg Wraps

Viral on your feed and ready in minutes, these Cabbage and Egg Wraps are your next go-to for a quick, nutritious meal. Packed with flavor and easy to customize, they’re a no-brainer for any meal of the day.

Ingredients

• Cabbage – 1 cup, shredded
• Eggs – 2
• Olive oil – 1 tbsp
• Salt – ¼ tsp
• Pepper – ¼ tsp

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F).
2. Add shredded cabbage to the skillet, sauté for 3 minutes until slightly softened.
3. Crack eggs into a bowl, whisk with salt and pepper until well combined.
4. Pour the egg mixture over the cabbage in the skillet, spreading evenly.
5. Cook for 2 minutes without stirring, allowing the bottom to set.
6. Flip the wrap carefully using a spatula, cook for another 2 minutes until fully set.
7. Remove from heat, let it cool for 1 minute before slicing or rolling.

Light and fluffy with a crisp edge, these wraps are a texture dream. Serve them rolled with a dash of hot sauce or sliced into strips for a fun, finger-food twist.

Cabbage and Egg Frittata

Just when you thought eggs couldn’t get any better, this Cabbage and Egg Frittata flips the script. Whip up this hearty dish in minutes and wow your taste buds with every bite.

Ingredients

• Eggs – 6
• Green cabbage – 2 cups, shredded
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add shredded cabbage to the skillet, sauté for 5 minutes until slightly softened.
4. Crack eggs into a bowl, whisk with salt and black pepper until fully combined.
5. Pour the egg mixture over the cabbage in the skillet, stir gently to distribute evenly.
6. Cook without stirring for 2 minutes until the edges start to set.
7. Transfer the skillet to the preheated oven, bake for 10-12 minutes until the frittata is set and slightly golden on top.
8. Remove from the oven, let it cool for 2 minutes before slicing.

Unbelievably fluffy with a crispy edge, this frittata is a game-changer. Serve it with a dollop of hot sauce or alongside a fresh salad for a complete meal.

Conclusion

Kickstart your culinary adventure with these 16 delightful cabbage and eggs recipes, perfect for any meal! Whether you’re craving a hearty breakfast or a light dinner, this roundup has something for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!

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