Get ready to fall in love with Stir-Fried Cabbage with Egg, a dish that’s incredible in its simplicity yet delivers a burst of flavor with every bite! This comforting staple comes together in just minutes, balancing the crisp freshness of cabbage with the comforting richness of eggs. Whether you’re a busy weeknight cook or just craving a quick, healthy side, this recipe will find its way into your regular rotation. Let’s dive in and show you how easy and delicious it is to whip up Stir-Fried Cabbage with Egg!
Ingredients You’ll Need
The beauty of Stir-Fried Cabbage with Egg is how it builds big flavor from humble, everyday ingredients. Each component plays a key role—think crunchy cabbage for texture, eggs for heartiness, plus simple aromatics and sauces that tie it all together with irresistible taste.
- Vegetable oil: A light, neutral oil keeps everything from sticking and helps the flavors meld beautifully.
- Large eggs (3, lightly beaten): Use fresh eggs for the fluffiest scramble; they soak up the seasoning perfectly.
- Green cabbage (4 cups, thinly sliced): The star of the dish—go for fresh, crisp leaves for the best texture.
- Garlic (2 cloves, minced): Adds a savory aroma and depth that really elevates each bite.
- Soy sauce (1 tablespoon): Just a splash adds savory umami and a lovely golden color.
- Sesame oil (1 teaspoon): For that signature, nutty finish only sesame oil can deliver.
- Ground white (or black) pepper (1/4 teaspoon): A subtle heat that rounds out the flavors without overpowering.
- Salt to taste: Adjust at the end to bring all the flavors into perfect harmony.
- Sliced green onions (optional, for garnish): A pop of color and mild oniony bite if you want to get fancy.
How to Make Stir-Fried Cabbage with Egg
Step 1: Scramble the Eggs
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Pour in your lightly beaten eggs and scramble them quickly, stirring often so they remain soft and slightly underdone—they’ll cook more later. Once the eggs are just set, transfer them to a plate and set aside. This sets the stage for that classic Stir-Fried Cabbage with Egg texture where the eggs stay tender and never dry out.
Step 2: Fragrant Garlic Sizzle
In the same pan, you might need a tiny splash more oil. Add your minced garlic and stir-fry for about 30 seconds, just until it’s fragrant and the kitchen smells amazing. Watch closely at this stage so the garlic doesn’t burn; golden and aromatic is all you need.
Step 3: Wilt the Cabbage
Toss in that mountain of thinly sliced cabbage. Don’t worry—it cooks down fast! Stir-fry for about 4 to 5 minutes, keeping the cabbage moving so it softens and turns slightly translucent, but still retains a bit of crunch. That crisp-tender balance is the secret to a great Stir-Fried Cabbage with Egg.
Step 4: Bring It All Together
Return the scrambled eggs back to the pan, breaking them up gently so every bite has a little eggy goodness. Pour in the soy sauce, drizzle on the sesame oil, and sprinkle with white (or black) pepper plus a pinch of salt. Toss everything together for another minute, letting the flavors blend and the dish get glossy and golden.
Step 5: Serve and Enjoy
Spoon the finished Stir-Fried Cabbage with Egg onto a plate (or over rice if you want a heartier meal). Finish with optional green onions for a pretty pop of color and a fresh note on top. Serve hot and soak in the delicious simplicity of every forkful.
How to Serve Stir-Fried Cabbage with Egg
Garnishes
For extra flavor and flair, garnish your Stir-Fried Cabbage with Egg with a generous handful of sliced green onions. If you like a little heat, a light sprinkle of chili flakes or a few drops of chili oil will give it a spicy, aromatic kick. Toasted sesame seeds or a splash of extra sesame oil are also wonderful for bringing out those nutty notes.
Side Dishes
This dish is deliciously versatile! Pair it with steamed jasmine rice or fluffy quinoa to soak up all the savory goodness. It also shines alongside other Asian-inspired plates like crispy tofu, teriyaki chicken, or a simple miso soup. For a bigger meal, you could add sautéed mushrooms or serve with a platter of dumplings—yum!
Creative Ways to Present
Dress up Stir-Fried Cabbage with Egg by serving it in a lettuce wrap for a fun, crunchy handheld bite. Or, mound it into a rice bowl with extra veggies and a soft-boiled egg on top for a color-packed lunch. A sprinkle of microgreens or edible flowers can turn this quick stir-fry into a dish fit for a dinner party—who knew cabbage could be so chic?
Make Ahead and Storage
Storing Leftovers
Place any extra Stir-Fried Cabbage with Egg in an airtight container and store in the refrigerator for up to three days. The cabbage and egg combination holds up surprisingly well, making it great for meal-prep or quick next-day lunches.
Freezing
While you can freeze this dish, the cabbage may lose its lovely crispness when thawed. If you do freeze, use a freezer-safe container and enjoy within one month for best texture. Be sure to let it cool completely before freezing to prevent extra moisture and keep flavors fresh.
Reheating
Reheat your Stir-Fried Cabbage with Egg gently in a skillet over medium heat, stirring just until warmed through—this helps the eggs stay fluffy and prevents the cabbage from getting mushy. The microwave also works in a pinch; just use short bursts and stir in between to keep the texture right.
FAQs
Can I use purple cabbage instead of green?
Absolutely! Purple cabbage gives the dish a stunning color, though it has a slightly earthier taste. Just remember it may turn the eggs a bit purple as well—delicious and beautiful!
Is Stir-Fried Cabbage with Egg gluten-free?
The base recipe is almost gluten-free as written. Just swap out regular soy sauce for a gluten-free tamari or coconut aminos and you’re good to go.
Can I add other vegetables?
Yes, feel free to get creative! Shredded carrots, bean sprouts, sliced bell peppers, or even baby spinach are all tasty additions to Stir-Fried Cabbage with Egg. Just be mindful of cooking times so veggies stay crisp-tender.
What’s the best way to slice cabbage for this recipe?
For quick, even cooking, use a sharp knife to cut the cabbage into thin, uniform shreds or ribbons. If you have a mandoline slicer, even better! The thinner the cabbage, the faster it cooks and the more it soaks up all those savory flavors.
Can I make this recipe vegan?
You bet! Just omit the eggs and add tofu or another favorite plant protein in their place. The rest of the recipe stays the same, and you’ll still get that satisfying, savory finish.
Final Thoughts
Take it from me: once you try Stir-Fried Cabbage with Egg, you’ll want to return to this tasty, nourishing dish again and again. It’s fast, flexible, and seriously satisfying for any day of the week. Give it a go and let this little stir-fry steal the show at your table!
Print
Stir-Fried Cabbage with Egg Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegetarian
Description
This Stir-Fried Cabbage with Egg recipe is a flavorful and easy-to-make dish that combines tender cabbage, scrambled eggs, and a savory sauce. It’s a perfect side dish for any Asian-inspired meal.
Ingredients
Vegetable Oil:
1 tablespoon
Eggs:
3 large, lightly beaten
Green Cabbage:
4 cups, thinly sliced
Garlic:
2 cloves, minced
Soy Sauce:
1 tablespoon
Sesame Oil:
1 teaspoon
Ground White Pepper (or Black Pepper):
1/4 teaspoon
Salt:
to taste
Green Onions (optional, for garnish):
sliced
Instructions
- Heat Oil: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Scramble Eggs: Pour in beaten eggs, scramble quickly until just set, remove from pan, and set aside.
- Sauté Garlic: In the same pan, add more oil if needed, then cook garlic until fragrant.
- Stir-Fry Cabbage: Add sliced cabbage, stir-fry until wilted but slightly crisp, about 4–5 minutes.
- Combine: Return eggs to the pan, add soy sauce, sesame oil, pepper, and salt. Toss together and cook for another minute to blend flavors.
- Serve: Serve hot, garnished with green onions if desired.
Notes
- Add chili flakes or chili oil for a spicy kick.
- Mix in shredded carrots or bean sprouts for extra texture and color.
- Serve as a side dish or over rice for a light meal.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 460mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 185mg
