🧂 Ingredients
(Serves 2–3)
- ½ medium cabbage, finely shredded (about 3 cups)
- 3 large eggs
- 2 tbsp oil (vegetable or olive oil)
- 2 cloves garlic, minced
- 1 small onion, sliced (optional)
- 1 small carrot, julienned (optional, for color)
- 1 tbsp soy sauce (adjust to taste)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp chili flakes or chopped green chili (optional, for heat)
- 1 tsp sesame oil (optional, for flavor)
- Spring onions for garnish (optional)
🍳 Instructions
- Prepare ingredients
- Wash and shred the cabbage finely.
- Crack the eggs into a bowl, add a pinch of salt, and beat well.
- Scramble the eggs
- Heat 1 tbsp of oil in a pan or wok over medium heat.
- Pour in the beaten eggs and scramble until just cooked.
- Remove the eggs and set aside.
- Sauté vegetables
- In the same pan, add another tablespoon of oil.
- Add minced garlic (and onion if using) — sauté until fragrant (about 30 seconds).
- Add the shredded cabbage (and carrot if using). Stir-fry for 3–5 minutes, until slightly softened but still crisp.
- Combine
- Return the scrambled eggs to the pan.
- Add soy sauce, salt, pepper, and chili flakes. Stir well to combine everything evenly.
- Cook for another 1–2 minutes. Drizzle sesame oil if desired.
- Serve
- Garnish with chopped spring onions.
- Serve hot with rice, noodles, or on its own as a light meal.
🍽️ Tips
- For extra flavor, you can add a splash of oyster sauce or fish sauce.
- Add cooked rice to make a Cabbage Egg Fried Rice variation.
- Use red cabbage for a colorful twist.