Cabbage omelette is a quick, savory egg dish where finely shredded cabbage is folded into beaten eggs and cooked until golden. It’s a smart way to use up leftover cabbage, and the vegetable adds a mild sweetness and pleasant crunch that pairs beautifully with the rich eggs. This recipe works for any meal, from breakfast to a light dinner, and comes together in about 10 minutes with basic pantry ingredients.
Ingredients
- 4 large eggs
- 2 cups (150 g) finely shredded green cabbage (about ¼ small head)
- 1 tablespoon (15 ml) olive oil or butter
- ¼ teaspoon salt
- â…› teaspoon black pepper
- Optional: 2 tablespoons (15 g) shredded cheddar cheese, chopped chives, or a pinch of red pepper flakes
Instructions
- Crack the eggs into a medium bowl. Add the salt and pepper and whisk until the yolks and whites are fully combined and slightly frothy, about 30 seconds.
- Add the shredded cabbage to the eggs and stir with a fork until every shred is coated in the egg mixture.
- Heat the olive oil or butter in a nonstick skillet (8–9 inches / 20–23 cm) over medium heat. Swirl the pan to coat the bottom evenly.
- Pour the egg-cabbage mixture into the hot skillet and spread it into an even layer with a spatula. Let it cook undisturbed for 2–3 minutes, until the edges look set and the bottom is golden brown.
- Carefully flip the omelette using a wide spatula. If you’re not confident flipping, slide it onto a plate, then invert it back into the pan. Cook for another 1–2 minutes, until the eggs are fully set and the cabbage is tender. The internal temperature of the egg dish should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
- Slide the omelette onto a plate. Fold it in half if you like, or serve flat. Add optional toppings like cheese or chives and serve hot.
Tips
- Shred the cabbage thinly: The thinner the shreds, the faster they cook. Use a sharp knife or a mandoline. Thick chunks will stay crunchy and may not cook through in the short time.
- Don’t overcook: Eggs turn rubbery when cooked too long. Cook just until set, then remove from heat. The residual heat will finish cooking the center.
- Use a nonstick pan: A good nonstick skillet makes flipping and sliding the omelette much easier. If using stainless steel, be sure to heat the pan properly and use enough fat to prevent sticking.
- Substitute cabbage: Napa cabbage, savoy cabbage, or even Brussels sprouts (shredded very thinly) work well. You can also use a bagged coleslaw mix for convenience.
Serving Suggestions
Serve the cabbage omelette hot with a side of toast, a simple green salad, or roasted potatoes. It also pairs well with a dollop of sour cream or Greek yogurt, and a sprinkle of fresh herbs like parsley or dill. For a heartier meal, add a slice of ham or bacon on the side.
Variations
- Add protein: Stir in ¼ cup (60 g) of cooked, crumbled sausage, diced ham, or shredded chicken before pouring into the pan.
- Make it cheesy: Sprinkle 2–3 tablespoons of shredded cheese (cheddar, mozzarella, or feta) over the omelette just before folding.
- Add aromatics: Sauté 1 minced garlic clove and 1 tablespoon of chopped onion in the pan for 1 minute before adding the egg mixture.
- Spicy version: Add a chopped fresh chili or a dash of hot sauce to the egg mixture.
- Use egg whites only: For a lighter version, use 6 egg whites instead of 4 whole eggs. Note that the texture will be less rich.
Storage and Reheating
Refrigerate any leftover omelette in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To reheat, place it in a skillet over medium-low heat for 2–3 minutes per side, or microwave on a plate for 30–45 seconds. The cabbage may soften further upon reheating, but the flavor remains good. If you plan to freeze, wrap individual portions in plastic wrap and place in a freezer bag for up to 1 month. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pre-shredded coleslaw mix? Yes, pre-shredded coleslaw mix (which often contains cabbage and carrots) works perfectly. Just measure out 2 cups and proceed with the recipe. The carrots add a touch of sweetness.
Why is my omelette sticking to the pan? The pan may not be hot enough, or you may not have used enough fat. Always heat the pan for a minute before adding the oil or butter, and ensure the fat coats the entire surface. A nonstick pan is highly recommended.
Can I make this without flipping? Absolutely. You can cook the omelette on one side until the top is almost set, then place it under a broiler for 1–2 minutes to finish cooking the top. Or, simply fold it in half and cook for another minute on each side.
Is it necessary to cook the cabbage first? No, because the cabbage is shredded very thinly, it cooks through in the time it takes to cook the eggs. If you prefer softer cabbage, you can sauté it for 2–3 minutes before adding the eggs, but this adds extra time.
Can I add milk to the eggs? You can, but it’s not necessary. A splash of milk or cream (about 1 tablespoon) will make the omelette slightly more tender, but it also dilutes the egg flavor. If you add milk, reduce the heat slightly and cook a little longer.
What if I don’t have eggs? For an egg-free version, you can try a chickpea flour (besan) batter: mix ½ cup (60 g) chickpea flour with ½ cup (120 ml) water, salt, and pepper, then add the cabbage and cook the same way. This will have a different texture but is a good vegan alternative.
Related
- Sugar Cookie Yankee Candle Recipe: Make Your Home Smell Like
- Sugar Cookie Perfume Recipe: DIY Vanilla Almond Scent
- Sugar Cookie Pop Tarts: Easy Homemade Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).