This hearty breakfast skillet draws inspiration from Eastern European cuisine, where cabbage is a beloved staple. I’ve modernized this traditional combination by adding Mediterranean herbs and Spanish Manchego cheese, creating a nutritious and satisfying start to your day that comes together in under 30 minutes.
Time Requirements
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6
Ingredients
Base Vegetables
- 2 pounds (900g) white cabbage, finely shredded
- 1 medium yellow onion (200g), thinly sliced
- 1 large carrot (120g), julienned
- 4 cloves garlic, minced
- 2 tablespoons (30ml) extra virgin olive oil
Eggs and Binding
- 5-6 large eggs, room temperature
- 1 tablespoon (15g) all-purpose flour (optional)
- 2 tablespoons (30ml) water or vegetable broth
Seasoning Blend
- 1 teaspoon (5g) sea salt
- ½ teaspoon (2.5g) freshly ground black pepper
- ½ teaspoon (2.5g) dried oregano
- ½ teaspoon (2.5g) sweet paprika
- ½ teaspoon (2.5g) garlic powder
- ½ teaspoon (2.5g) onion powder
- ½ teaspoon (2.5g) dried parsley
- ¼ teaspoon red pepper flakes (optional)
Optional Toppings
- ½ cup (56g) aged Manchego cheese, grated
- ¼ cup fresh parsley, finely chopped
- Extra virgin olive oil for drizzling
- Freshly ground black pepper
- Flaky sea salt
Instructions
Vegetable Preparation
- Remove outer leaves and core from cabbage.
- Shred cabbage finely using a sharp knife or mandoline.
- Place shredded cabbage in a colander, sprinkle with 1 teaspoon salt.
- Let drain for 10 minutes, then pat dry with paper towels.
- Meanwhile, slice onion and julienne carrot.
Seasoning Mixture
- In a small bowl, combine all dried herbs and spices.
- If using flour, mix it with the seasoning blend.
- Toss dried cabbage with seasoning mixture until evenly coated.
Cooking the Base
- Heat olive oil in a large (12-inch) cast-iron or heavy-bottomed skillet over medium heat.
- Add sliced onions, cook for 2-3 minutes until translucent.
- Add julienned carrots, cook for 2 minutes.
- Stir in minced garlic, cook for 30 seconds until fragrant.
- Add seasoned cabbage in batches, stirring to combine.
- Pour in water or broth.
- Cook for 8-10 minutes, stirring occasionally, until cabbage is tender-crisp.
Adding the Eggs
- Create 5-6 wells in the cabbage mixture using the back of a spoon.
- Crack one egg into each well.
- Season eggs with salt and pepper.
- Cover skillet with a tight-fitting lid.
- Reduce heat to medium-low.
- Cook for 4-5 minutes until egg whites are set but yolks remain runny.
Finishing Touches
- Sprinkle grated Manchego over eggs and cabbage.
- Garnish with fresh parsley.
- Drizzle with extra virgin olive oil.
- Add fresh black pepper and flaky salt to taste.
Storage and Reheating
- Store cabbage base separate from eggs for up to 3 days.
- Reheat cabbage in skillet and add fresh eggs when serving.
- Not recommended for freezing.
Recipe Variations
- Add bacon or pancetta for extra flavor
- Use different cheese varieties like Gruyère or Pecorino
- Include sliced mushrooms or bell peppers
- Spice it up with hot sauce or chili flakes
- Make it low-carb by omitting flour
Nutrition Information
Per Serving (1/5 of recipe):
- Calories: 285
- Protein: 14g
- Carbohydrates: 18g
- Dietary Fiber: 6g
- Fat: 19g
- Saturated Fat: 5g
- Cholesterol: 225mg
- Sodium: 580mg
- Vitamin A: 70% DV
- Vitamin C: 120% DV
- Iron: 15% DV
- Calcium: 12% DV
Chef’s Tips
- Use fresh eggs at room temperature for even cooking
- Don’t skip salting and draining the cabbage
- Keep heat moderate to prevent burning
- Use a well-seasoned cast-iron skillet for best results
- Watch egg doneness carefully in the final minutes
- Serve immediately while eggs are hot
This breakfast skillet is not only delicious but also packed with nutrients to start your day. The combination of fiber-rich cabbage, protein from eggs, and healthy fats creates a balanced meal that will keep you satisfied until lunch. Perfect for weekend brunch or meal prep, this dish showcases how simple ingredients can create an extraordinary breakfast experience.
