Make this quick and easy cabbage omelette for lunch or dinner today. With just a few simple, affordable ingredients and a pan, you can have a delicious meal in no time!
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.
Ingredients: 9 + oil, salt, and pepper
Prep time: 15 minutes
Cooking time: 30 minutes
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Recipe ingredients
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.
For full details on the ingredients and quantities, check the recipe card.
Additions and substitutions
Egg substitution: For a lighter version, you can replace some of the eggs with double the amount of egg whites. To replace one egg, use two egg whites, but don’t replace more than 3 or 4 whole eggs with egg whites to keep the cabbage omelette fluffy and flavorful.
You can replace the carrots with finely chopped bell peppers, zucchini, tiny broccoli florets, or other veggies. You can also use frozen and thawed peas – there is no need to cook them; just add them once the cabbage is soft.
Herbs: Use other fresh or frozen herbs instead of parsley - chives or dill always pair perfectly with eggs.
How to make cabbage omelette?
Step #1: Finely chop the cabbage and grate the carrots on the larger holes of a box grater.
Step #2: Cook the vegetables in a large frying pan or cast-iron skillet until softer, 5-6 minutes.
Step #3: Whisk the eggs and the spices in a large bowl. Add the green onions and the grated cheese.
Step #4: Pour the egg mixture over the cabbage and carrots into the pan. Cover with a lid.
Step #5: Cook the omelette on medium-low heat until the edges start to lift from the pan and only a few small liquid spots are visible (5-6 minutes).
Step #6: Slide it onto a plate, quickly flip the pan and plate together, then slide the omelette back into the pan to cook the other side for 3-4 minutes until golden.
Tips
Chop the cabbage finely: The finer you chop the cabbage, the easier it will cook and blend with the eggs. You can use a sharp knife or a mandoline for even pieces.
Don’t skip pre-cooking the vegetables: Sautéing them before adding the eggs ensures they soften and release their flavors, preventing them from being too crunchy in the final dish.
Flip carefully: When flipping the omelette, using a plate can make it easier and less messy. Make sure the omelette is firm enough before flipping to prevent it from breaking.
Store and reheat
To store the cabbage omelette, let it cool completely, then cover it and refrigerate for up to 2 days.
Reheat it by gently warming it in a pan over low heat or in the microwave for 30-60 seconds. Be careful not to overheat it, as it might become tough.
What to serve with it?
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📖 Recipe
Easy Cabbage Omelette
Equipment
- Box grater
- Large bowl
- Large pan or cast-iron skillet with a lid
Ingredients
- 2 ½ - 3 cups cabbage finely chopped, about 6 oz, 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.
Christina says
Such a great change from the usual cabbage recipes. I got this in your newsletter and cooked it the same day. Thanks.
Adina says
I am so happy to hear that you find the newsletter helpful. I hope you get to cook more of our recipes.