Cabbage and Egg Bake
A golden, savory cabbage and egg skillet that's hearty enough for dinner and quick enough for a weeknight. Soft cabbage and sweet onions are seasoned with paprika, garlic, and oregano, then bound with eggs and finished with a touch of cheese. It's comfort food that happens to be meatless.
A golden, savory cabbage and egg skillet that's hearty enough for dinner and quick enough for a weeknight. Soft cabbage and sweet onions are seasoned with paprika, garlic, and oregano, then bound with eggs and finished with a touch of cheese. It's comfort food that happens to be meatless.
Ingredients
15 ingredients- Fat
- 20g
- Carbs
- 18g
- Protein
- 16g
Whole recipe (4 servings): 1240 kcal
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 medium carrot, coarsely grated
- 2 lb (900 g) white cabbage, cored and thinly sliced
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 6 large eggs
- 1 tbsp all-purpose flour (optional, for a firmer set)
- 1/2 cup (50 g) grated Manchego cheese (optional)
- 2 tbsp chopped fresh parsley (optional, for garnish)
Method
6 steps- Heat the olive oil in a large (12-inch) nonstick skillet or well-seasoned cast-iron pan over medium heat. Add the onion and carrot and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
- Add the cabbage, salt, pepper, oregano, paprika, garlic powder, onion powder, and dried parsley. Toss well to combine. Cover and cook, stirring occasionally, until the cabbage is tender and reduced in volume, 12–15 minutes. If the cabbage releases a lot of liquid, uncover and cook a few minutes longer to evaporate excess moisture.
- While the cabbage cooks, crack the eggs into a bowl. If using flour, whisk it into the eggs until smooth. Season the eggs with a pinch of salt and pepper.
- Give the cabbage mixture a final stir, then pour the eggs evenly over the top. Reduce the heat to medium-low. Cook without stirring until the eggs are set around the edges, about 3 minutes.
- If using cheese, sprinkle it over the top. Cover the pan and cook until the eggs are fully set and the cheese is melted, 3–5 minutes more. Alternatively, finish under a preheated broiler for 2–3 minutes for a golden top.
- Remove from heat and let rest for 2 minutes. Garnish with fresh parsley if desired. Cut into wedges and serve warm.
Recipe notes
Helpful tips
- For extra flavor, add a pinch of red pepper flakes with the spices.
- If the cabbage mixture seems wet, cook it uncovered for a few extra minutes before adding eggs.
- Serve with a dollop of sour cream or a squeeze of lemon if you like.
Equipment
- Large (12-inch) nonstick skillet or cast-iron pan with lid
- Mixing bowl
- Whisk or fork
- Knife and cutting board
- Box grater
- Measuring spoons
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until hot.
Additional tips
- Ensure eggs are cooked until firm and no longer runny. If using a broiler, watch closely to avoid burning. The pan handle may be hot; use oven mitts if finishing under the broiler.
Recipe inspiration
Inspired by Essen Recipes
Estimated nutrition
Per serving: 310 calories
Fat: 20 g · Carbs: 18 g · Protein: 16 g
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