If you’re searching for a vibrant, ultra-quick weeknight dish that’s both comforting and wonderfully versatile, look no further than Stir-Fried Cabbage with Egg. This recipe marries the earthy crunch of fresh cabbage with tender ribbons of silky scrambled egg, all tossed together in a savory, garlicky soy sauce. The result? A light yet satisfying meal that can stand alone or seamlessly round out any lunch or dinner spread. Trust me, once you’ve tried it, Stir-Fried Cabbage with Egg will earn a regular spot in your rotation.
Ingredients You’ll Need
You’ll be amazed at how just a handful of everyday ingredients can yield such a flavorful and colorful dish. Each component adds its own spark, from the fresh crunch of cabbage to the gentle richness of eggs and the aromatic edge of sesame oil. Here’s what you need and why it matters:
- Green cabbage: This humble veggie brings bulk, texture, and a slight sweetness that really shines when stir-fried.
- Vegetable oil: Essential for getting a sizzling-hot stir-fry and bringing those key flavors together.
- Large eggs: Lightly beaten eggs cook up fluffy and tender, binding everything with satisfying richness.
- Garlic: Adds irresistible aroma and a flavor punch—don’t skip this!
- Soy sauce: The main flavor agent here, delivering savory umami depth that clings to every bite.
- Sesame oil: Just a drizzle gives the final dish that iconic, nutty Asian fragrance.
- White or black pepper: A pinch offers a hint of heat and complexity without overpowering the other flavors.
- Salt: Helps everything pop, but adjust carefully since soy sauce is salty too.
- Green onions: Freshly sliced for a pop of color and mild oniony crunch on top.
How to Make Stir-Fried Cabbage with Egg
Step 1: Scramble the Eggs
Start by heating one tablespoon of vegetable oil in your wok or deep skillet over medium-high heat. Pour in the beaten eggs and quickly move them around the pan. You’ll want them just set but still juicy—don’t overcook! Once ready, transfer the scrambled eggs to a plate and set aside. This way, the eggs keep their luscious texture and don’t get rubbery when the cabbage joins the party.
Step 2: Sauté the Garlic
Add the remaining tablespoon of oil to the now-empty pan. Toss in the minced garlic and stir constantly for about 30 seconds, just until it’s deeply fragrant. Keep a close eye—garlic can burn fast, and burnt garlic has no place in this dish!
Step 3: Stir-Fry the Cabbage
Now pile in all that shredded cabbage. Stir-fry for three to four minutes, letting the cabbage soften slightly but retain a good bite. You want vibrant green edges and some still-crisp texture—that’s what makes Stir-Fried Cabbage with Egg feel fresh instead of mushy.
Step 4: Bring Everything Together
Add those soft, scrambled eggs back to the pan, breaking them up into smaller pieces with your spatula. Drizzle in the soy sauce, sesame oil, pepper, and just enough salt. Toss vigorously so every thread of cabbage and bit of egg is evenly coated and glistening. Let it all mingle for another minute or two—this gives the flavors a chance to really come together.
Step 5: Garnish and Serve
Remove from the heat and shower the finished dish with sliced green onions. Serve warm, either on its own or over a mound of fluffy rice. The result is a colorful, inviting plate of Stir-Fried Cabbage with Egg, ready in under 20 minutes!
How to Serve Stir-Fried Cabbage with Egg
Garnishes
A final flourish of green onions is classic, but you can get playful! Try sesame seeds, a sprinkle of fresh cilantro, or a squeeze of lime for extra zing. Chili flakes or a swirl of spicy chili oil offer a bold kick if you enjoy a little heat with your Stir-Fried Cabbage with Egg.
Side Dishes
This flavorful stir-fry shines alongside a bowl of hot steamed white or brown rice, but it also pairs wonderfully with dishes like miso soup, grilled tofu, or lightly steamed dumplings. For a heartier spread, add pan-seared mushrooms or a cool, crisp cucumber salad to balance the warmth of the main dish.
Creative Ways to Present
Serve Stir-Fried Cabbage with Egg family-style on a large platter for sharing, or pile it high as a vibrant filling in rice bowls with extra toppings. For leftovers, tuck it into a warm pita, stuff it into spring rolls, or wrap it in lettuce leaves for a playful, hands-on appetizer. The adaptability of this dish is half the fun!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Stir-Fried Cabbage with Egg in an airtight container in the refrigerator. It will keep well for up to three days without losing too much flavor or texture—great for meal-prepping or a second-day lunch surprise!
Freezing
Freezing isn’t ideal for this dish since cooked cabbage can become watery and eggs might become spongy after thawing. If you must freeze, use a sturdy, airtight container and consume within one month for best results, but expect the crispness to diminish on reheating.
Reheating
For the best texture, reheat Stir-Fried Cabbage with Egg gently in a skillet over medium heat, stirring occasionally until warmed through. You can also microwave it in short bursts, but be mindful not to overcook—the eggs and cabbage should remain tender, not rubbery or limp.
FAQs
Can I use purple cabbage or napa cabbage instead of green cabbage?
Absolutely! Both purple and napa cabbage add lovely color and slightly different flavors. Napa cabbage in particular cooks a bit faster and yields a softer bite, while purple cabbage offers stunning visual contrast but may tint your eggs slightly.
Is Stir-Fried Cabbage with Egg gluten-free?
Yes, it can be! Just be sure to use a certified gluten-free soy sauce or tamari. Double-check your labels on any other sauces you use as garnishes, too, to avoid any sneaky gluten additions.
How can I make this dish spicier?
For those who crave heat, add a pinch of chili flakes while stir-frying or drizzle chili oil over the finished dish. Freshly sliced chilies or a touch of sambal oelek are spicy options that blend beautifully without overpowering the other flavors.
What kind of oil is best for stir-frying?
A neutral oil like vegetable, canola, sunflower, or even light olive oil is perfect here, as these oils can handle higher heat and let the flavors of the cabbage and egg come forward without interference.
Can Stir-Fried Cabbage with Egg be made ahead?
While this dish is best hot from the pan, you can absolutely prepare it a few hours ahead for gatherings or meal prep. Just store it covered in the fridge, and gently reheat before serving to refresh the flavors and restore a little of that original crispness.
Final Thoughts
Honestly, Stir-Fried Cabbage with Egg is one of those humble but game-changing recipes you’ll wonder how you lived without. It’s a gorgeous celebration of simple ingredients—quick, flexible, and bound to impress. Give it a try soon, and I promise it’ll bring a little extra joy and color to your table!
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Stir-Fried Cabbage with Egg Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Stir-Fried Cabbage with Egg recipe is a quick and flavorful dish that combines tender cabbage with fluffy scrambled eggs, seasoned with garlic, soy sauce, and sesame oil. Perfect as a main course or a side dish.
Ingredients
Cabbage Stir-Fry:
- 1 small head green cabbage, shredded
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper or black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 green onions, sliced for garnish
Egg Mixture:
- 3 large eggs, lightly beaten
- 2 tablespoons soy sauce
Instructions
- Prepare Egg Mixture: Heat 1 tablespoon of vegetable oil in a skillet, scramble eggs until just set, then set aside.
- Stir-Fry: Heat remaining oil, add garlic, cook until fragrant. Add cabbage, stir-fry until slightly softened. Return eggs to the pan, season with soy sauce, sesame oil, pepper, and salt. Cook for another 1-2 minutes.
- Serve: Garnish with green onions and serve warm with rice.
Notes
- For extra flavor, consider adding oyster sauce or chili flakes.
- This recipe can be made with napa cabbage or bok choy as well.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
