OMG! This is one of my favourite things to eat at the moment. It’s such as simple dinner but so satisfying and delicious. And one of those versatile recipes that is equally good for breakfast, lunch OR dinner.
I’d take a big bowl of this cabbage over pasta any day.
It was inspired by my lovey friend Darya from Summer Tomato who is all about helping people get healthy and lose weight without dieting. A girl after my own heart! Love the use of soy sauce here to season and add complexity without making the dish overtly ‘Asian’.
I’ve written the recipe here to serve one, however it can be easily doubled to serve 2.
It’s up to you how finely you slice the cabbage. I like to slice as finely as I can so it cooks quickly and is easier to eat. But chunky can be good too!
Darya’s Egg Fried Cabbage
Ingredients
- 1/4 cabbage (450g / 1lb)
- 1 tablespoon soy sauce
- 3-4 eggs
Instructions
- Slice cabbage into 5mm (1/4in) thick ribbons. The finer you slice the quicker it will cook.
- Heat a large frying pan on a medium high heat. Add a little oil and the cabbage and 2 tablespoons water.
- Cook, covered with a lid for 7-10 minutes or until cabbage is soft and no longer crunchy. Stir every few minutes and if it starts to burn turn the heat down and add a few more tablespoons of water.
- When the cabbage is soft turn down the heat to medium low. Add eggs and soy. Stir and cook uncovered until eggs are almost set – about 30 seconds.
Variations & Substitutions
carnivore – brown some chopped bacon before cooking the cabbage.
more substantial (carb lovers) – Serve on a bed or steamed rice. Or toss in some cooked noodles or pasta.
more substantial (low carb) – add another egg or serve with grated parmesan, mayo or chilli oil. A handful of roast almond, macadamias, or cashews is also nice. Or serve as a side to steamed, roast or pan fried chicken.
different veg – I’ve used white cabbage in the photo, however it’s especially good with red cabbage. Any cabbage will work. You could also use finely sliced kale, silverbeet, chard or collard greens. For silverbeet or chard slice and cook the stems first before cooking the leaves.
prettier – serve with fresh parsley or coriander (cilantro) leaves. Or some finely sliced green onion.
egg-free – cook cabbage and season with soy sauce. Serve with lashings of grated parmesan or as a side to cooked chicken.
carnivore – serve with bacon!
Problem Solving Guide
bland – more salt or soy sauce. Or a splash of hot sauce.
too dry – Serve with a drizzle of extra virgin olive oil.
burning – reduce the heat quickly and add a splash of water to cool everything down. If it’s really bad tip the cabbage into a clean bowl leaving as many of the burnt bits as you can behind. Next time stir more often or use a lower heat.
sticking to the pan – next time more oil or using a non stick pan or well seasoned pan will help. For now allow the pan to cool so the egg releases.
Waste Avoidance Strategy
cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.
soy sauce – keep it in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
Prepare Ahead
Yes! Just cook as per the recipe. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm gently in a pan with a little oil being careful not to overcook the eggs. The other option is to cook the cabbage ahead and then add the soy and eggs when you’re ready to serve.
Add to my Old Favourite Recipes
I have a quarter of a cabbage in the fridge that is definitely going to be cooked into this recipe over the weekend. It sounds so good, can’t wait to give it a go🤗
You’re in for a treat Megan!
Oh – I’m excited to try this – it’s a little different to what I usually do. One of my fave meals is – cabbage and bacon fried together – topped with a fried egg or two!
Yay for bacon and cabbage Elizabeth 🙂
I’ve kind of ‘discovered’ fried cabbage in Asia… I was shocked at how amazing simple fried cabbage tastes. There’s a simple curry mix I’ve been buying here that I blend through it and eat a bowl (or two!) as a simple snack. I could also make my own. I think the possibilities are limitless.
Yes endless possibilities David!
Just made this today for my breakfast, also gave some to my husband who had already had oatmeal. To my red cabbage I added sliced mushrooms and white onion, cumin seeds, curry powder and coconut aminos, along with salt & pepper and fresh cilantro to serve. It was a wonderful, hearty meal, and I called it “Green eggs and Cabbage”!
oh yum Sherry – love the addition of the mushroom 🙂
I feel like 450 grams of cabbage is a lot more than 1/4 of a head. Maybe it is because I buy pre-shredded cabbage. It is truly a LOT, even after it cooks down. This dish was very tasty though so I didn’t mind too much.
I’ve been weighing my cabbages Noa – and they really are that much for 1/4. Glad you’re enjoying though. You can always use less cabbage if you want a smaller meal 🙂
I made this for dinner tonight. It was a tasty and satisfying meal. It was fun to cook & I even got my parents to try it. They liked it, too!
Excellent Ruby – your parents are very lucky!
I just found my lunch! So excited to try this today with added bacon and coriander. My family is all home on (renewed) lockdown so making this could be the highlight of an otherwise slightly depressing day. So excited and happy to have something new but easy to look forward to.
oh excellent Max! So happy to hear that 🙂
This is a big (simple yet oh so satisfying!) favourite of mine too. ?
This was yummy! I sautéed the cabbage with some chopped garlic, added a little more soy sauce, and topped it with roasted walnuts- very satisfying! I’m going to add chopped green onions next time.
Nice addition with the walnuts Kathryn! And green onions would add some lovely complexity too.
What a tasty and filling lunch!!!! Yummo
It’s one of my all time favourites too Robert 🙂
Love that this is a super fast lunch when you use store-bought shredded coleslaw mix. I add bacon bits for my spouse but it is delicious without them, too.
I like to add bacon to things for my husband too Debbie – saves the complaints about no meat 🙂
Loved this – thank you! We had it last night, added some left over roast chicken, some capsicum and chilli – Yummm xo
Yum Deb! xx
Yum! I made this last night and really liked it. One of the cool things is, my neighbors are moving and last night they were busy packing their truck and I said, “Hey, I’m making dinner, do you want some?” And I easily made a dish for one into a dish for five! I took two of the suggestions and added crumbled bacon and spring onion – perfect!
Oh you are the best neighbour Laura!