1. Prepare the Ingredients:
Wash and shred the cabbage into thin slices.
Crack the eggs into a bowl, season with a pinch of salt and pepper, and beat lightly with a fork.
2. Sauté the Aromatics:
Heat 1 tablespoon of oil or butter in a large skillet over medium heat.
Add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and softened.
3. Cook the Cabbage:
Add the shredded cabbage to the skillet. Stir to combine with the aromatics.
Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
Season with salt, pepper, and soy sauce (if using).
4. Scramble the Eggs:
Push the cabbage to one side of the skillet, leaving space for the eggs.
Add the remaining tablespoon of oil or butter to the empty side of the pan.
Pour in the beaten eggs and let them cook undisturbed for 1-2 minutes. Stir gently to scramble.
5. Combine and Serve:
Once the eggs are mostly set, stir them into the cabbage mixture. Cook for another 1-2 minutes until everything is well combined and heated through.
Serve hot, garnished with fresh herbs if desired.
Serving Suggestions:
Title: « Cabbage with Eggs: A Simple and Nutritious Stir-Fry »
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