Scale

2 tbsp olive oil or butter

1/2 small onion, thinly sliced

3 cups shredded green cabbage

1/2 tsp garlic powder

1/4 tsp smoked paprika

Salt & pepper to taste

2 large eggs

Optional: chopped parsley, red pepper flakes, avocado, or hot sauce

1. Heat olive oil in a skillet over medium heat. Add sliced onion and sauté for 2–3 minutes until slightly softened.

2. Add shredded cabbage and cook, stirring occasionally, for 5–7 minutes until cabbage is tender and lightly caramelized.

3. Season with garlic powder, smoked paprika, salt, and pepper.

4. Push cabbage to one side of the skillet and crack in the eggs. Cook to desired doneness (scrambled or fried).

5. Gently mix or leave eggs separate depending on preference.

6. Top with fresh parsley, red pepper flakes, avocado slices, or a drizzle of hot sauce if desired.

7. Serve warm as a complete, low-carb breakfast.

Add cooked bacon, sausage, or tofu for extra protein.

Use purple cabbage for a colorful variation.

Make it vegan by skipping the eggs or using a plant-based alternative.

Keywords: breakfast cabbage sauté, healthy morning skillet, cabbage and eggs recipe