I make this cabbage omelette all the time, not just because I love it, but also to use up a head of fresh cabbage after making a dish like Cabbage and Potato Bake. Cabbage Fritters and Cabbage and Chicken Soup are also great ways to enjoy this wonderful vegetable.
With just eggs, cabbage, and a bit of cheese, you can make a delicious meal any time of the day. For a complete meal, serve it with a thick slice of Soda Bread without Buttermilk and a fresh tomato and onion salad. Or make this Apple and Cucumber Salad on the side.
White or green cabbage: You’ll need about 2.5 to 3 cups (roughly 6 oz/ 170 grams) of finely chopped cabbage. If you have a little more or less, that’s fine.
Other vegetables: One or two carrots depending on size, roughly 1 cup when grated (100 g), and two green onions.
Eggs: I use large eggs, but if you only have small or medium, just add one or two more to the mixture. Check out the Spam Eggs with Rice and Pan-Fried Asparagus with Eggs, too.
Cheese: I used a ball of mozzarella last time, but I’ve made this cabbage omelet with other cheeses, too. Cheddar, Gouda, grated mozzarella from a bag, Parmesan, or any good-melting, tasty cheese works well. Feta is also great. Basically, any cheese you have on hand will be perfect!
Soy sauce: It’s not mandatory, but it will add a touch of savory, salty flavor you will love. If you don’t want to keep this cabbage omelette vegetarian, you can use fish sauce instead of soy sauce; the fish sauce is often my secret ingredient when making egg dishes. It adds an interesting flavor people love without them being able to recognize it.
Ingredients USEU 1x2x3x
- ▢ 2 ½ – 3 cups cabbage finely chopped, about 6 oz/ 170 g, Note 1
- ▢ ¾ cup carrots grated about 3.5 oz/ 100 g Note 2
- ▢ 2 tablespoons olive oil
- ▢ 8 large eggs Note 3
- ▢ ½ teaspoon fine sea salt
- ▢ ½ teaspoon ground black pepper
- ▢ ¼ teaspoon red pepper flakes or a pinch of cayenne pepper to taste
- ▢ 1 tablespoon soy sauce or fish sauce
- ▢ 2 green onions finely slices
- ▢ 2 tablespoons parsley chopped, more for garnish, if desired
- ▢ 1 mozzarella ball grated, Note 4
- ▢ 1 teaspoon roasted sesame seeds white and black for garnish optional
Instructions
- Chop vegetables: Finely chop the cabbage and grate the carrots using the larger holes of a box grater.2 ½ – 3 cups cabbage + ¾ cup carrots
- Cook the cabbage and carrots in a large frying pan or cast-iron skillet over medium heat until they soften, about 5-6 minutes.2 tablespoons olive oil
- Egg mixture: In a large bowl, whisk together the eggs, spices, and soy sauce. Stir in the chopped parsley, green onions, and grated cheese.8 large eggs + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + ¼ teaspoon red pepper flakes + 1 tablespoon soy sauce + 2 green onions + 2 tablespoons parsley +1 mozzarella ball
- Pour the egg mixture over the cooked vegetables in the pan, then cover with a lid.
- Cook the first side over medium-low heat until the edges begin to lift and only a few small liquid spots remain on top, about 5-6 minutes.
- Cook the second side: Carefully slide the omelette onto a plate, quickly flip both the plate and pan together, and then slide the omelette back into the pan to cook the other side for 3-4 minutes until golden.
- Serve immediately, garnished with more parsley and 1 teaspoon roasted sesame seeds
Notes
- Cabbage: You can use white, green, or pointed cabbage for this omelette. You’ll need about 2 ½ to 3 cups of finely chopped cabbage, but a little more or less is fine.
- Carrots: One medium carrot or two small ones will give you about 1 cup of grated carrots.
- Eggs: I used large eggs. If your eggs are small or medium, add 1 or 2 extra eggs to the mixture.
- Cheese: Mozzarella works great, but you can use any cheese you like. I often go for Cheddar, Gouda, Parmesan, or feta. The flavor and texture will vary depending on the cheese, but each version is delicious.
🍽️ Points Per Serving (Assuming 4 Servings):
Standard version: ~4.5 Points per serving.
Low-point version: ~1.5 Points per serving.