This Breakfast Cabbage Sauté is a quick and tasty way to start your day! With fresh cabbage, eggs, and spices, it’s colorful and full of flavor.
Plus, it’s a great way to sneak more veggies into your morning routine! I love whipping it up in just a few minutes—perfect for busy days when I need a good fuel-up.
Key Ingredients & Substitutions
Cabbage: Using a mix of green and purple cabbage not only adds color but also different textures. If you don’t have cabbage, try using shredded Brussels sprouts or bok choy, which work well too!
Kale: I love kale for its nutrient boost, but you can swap it out for other leafy greens like spinach or Swiss chard. They will wilt down smoothly and add great flavor!
Eggs: Fresh large eggs are perfect here. If you prefer an egg substitute for a vegan option, consider scrambled tofu or chickpea flour mixed with water to mimic scrambled eggs.
Olive Oil or Butter: While I enjoy using olive oil for sautéing, butter provides a richer taste. You can use coconut oil for a dairy-free option, or even a non-stick cooking spray if you’re looking to cut calories.
How Do I Get Perfectly Cooked Eggs in My Sauté?
Cooking the eggs can feel tricky, but it’s simple! After sautéing the cabbage, create a little nest in the center. Here’s how:
- Lower the heat slightly to prevent the eggs from cooking too fast.
- Carefully crack the eggs and place them in the center, being sure not to break the yolks.
- Cover the skillet for a couple of minutes to let the eggs cook through and the whites set while keeping the yolks runny. Check after a few minutes.
This method keeps the yolks nice and gooey, perfect for mixing with your sautéed veggies!
Breakfast Cabbage Sauté with Eggs and Toast
Ingredients:
- 2 cups shredded mixed cabbage (green and purple)
- 1 cup chopped kale or similar leafy greens
- 1 tbsp olive oil or butter
- 2 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes or paprika, for garnish
- Fresh parsley or chives, chopped for garnish
- 1 slice crusty bread (such as sourdough or artisan), toasted
Time Needed:
This recipe takes about 10 minutes to prepare and cook. It’s a quick and satisfying breakfast that’s perfect for busy mornings, allowing you to enjoy a healthy meal without a lot of fuss!
Step-by-Step Instructions:
1. Prepare the Skillet:
Begin by heating the olive oil or butter in a large skillet over medium-high heat. Make sure it’s hot before adding the cabbage and kale so they sauté nicely!
2. Sauté the Cabbage and Kale:
Add the shredded cabbage and chopped kale to the skillet. Sauté while stirring occasionally for about 6-8 minutes. You want the cabbage to soften and have nice, brown edges. Don’t forget to season with a bit of salt and pepper while it cooks!
3. Create Space for the Eggs:
Once the veggies are done cooking, push them to the sides of the skillet. This will create a small space in the center, just the right size for the eggs!
4. Cook the Eggs:
Gently crack the eggs into the center space of your sautéed veggies. Cook them sunny side up or to your preferred doneness. If you like the whites fully cooked, you can cover the skillet with a lid for a couple of minutes to speed things up.
5. Season and Garnish:
Once the eggs are cooked just how you like them, sprinkle a bit of freshly ground black pepper on top. For a little kick, add a pinch of red pepper flakes or paprika. Finish by garnishing with chopped parsley or chives for some fresh flavor.
6. Serve and Enjoy:
Now it’s time to enjoy your delicious breakfast! Serve the sautéed cabbage and eggs immediately while hot, along with your toasted bread on the side. Perfect for dipping into those runny egg yolks!
This Breakfast Cabbage Sauté is not just nutritious but also packed with flavor, making it a perfect way to kick-start your day. Enjoy your meal!
Can I Use Other Vegetables in This Sauté?
Absolutely! Feel free to substitute or add other vegetables such as bell peppers, onions, or even shredded carrots. Just adjust the cooking time as needed for softer veggies.
Can I Make This Recipe Vegan?
Yes! To make it vegan, simply omit the eggs and consider using scrambled tofu or chickpea flour to replicate the texture. You can season the tofu well to enhance the flavor!
How Can I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm them up gently in a skillet or microwave until heated through, adding a splash of oil if needed to regain moisture.
What Can I Serve This Sauté With?
This sauté pairs beautifully with crusty bread, but you can also serve it with avocado toast, over cooked grains like quinoa or brown rice, or alongside your favorite breakfast proteins like sausage or bacon for a hearty meal!
