Darya’s Egg Fried Cabbage

Darya's Egg Fried Cabbage Recipe

OMG! This Egg Fried Cabbage dish is one of my favourite favourite things to eat at the moment.

It’s such as simple dinner but so satisfying and delicious.

And one of those versatile recipes that is equally good for breakfast, lunch OR dinner.

I’d take a big bowl of this cabbage over pasta any day.

It was inspired by my lovey friend Darya from Summer Tomato who is all about helping people get healthy and lose weight without dieting.

A girl after my own heart!

Love the use of soy sauce here to season and add complexity without making the dish overtly ‘Asian’.

I’ve written the recipe here to serve one, however it can be easily doubled to serve 2.

It’s up to you how finely you slice the cabbage. I like to slice as finely as I can so it cooks quickly and is easier to eat. But chunky can be good too!

Darya's Egg Fried Cabbage Recipe
5 from 6 votes

Darya's Egg Fried Cabbage

Course Dinner
Cuisine asian
Keyword 20-minutes, cabbage, egg, eggs, soy sauce
Total Time20minutes


  • 1/4cabbage finely sliced
  • 1tablespoonsoy sauce
  • 2eggs


  1. Heat a large frying pan on a medium high heat. Add a little oil and the cabbage and cook, covered with a lid for 7-10 minutes or until cabbage is soft and no longer crunchy. Stir every few minutes and if it starts to burn turn the heat down and add a few tablespoons of water.
  2. When the cabbage is soft turn down the heat to medium low. Add eggs and soy. Stir and cook until eggs are almost set - about 30 seconds.

Substitutions for Egg Fried Cabbage

pantry-friendly – given cabbage and eggs will keep for weeks and weeks in the fridge, this is [ractically a pantry recipe. Or you could use frozen broccoli instead.

carnivore – brown some chopped bacon before cooking the cabbage.

more substantial (carb lovers) – Serve on a bed or steamed rice. Or toss in some cooked noodles.

more substantial (low carb) – add another egg or serve with grated parmesan or chilli oil. A handful of roast almond or cashews is also nice. Or serve as a side to steamed, roast or pan fried chicken.

different veg – I’ve used white cabbage in the photo, however it’s especially good with red cabbage. Any cabbage will work. You could also use finely sliced kale, silverbeet, chard or collard greens. For silverbeet or chard slice and cook the stems first before cooking the leaves.

prettier – serve with fresh parsley or coriander (cilantro) leaves. Or some finely sliced green onion.

egg-free – cook cabbage and season with soy sauce. Serve with lashings of grated parmesan or as a side to cooked chicken.

Prepare Ahead

Yes! Just cook as per the recipe. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm gently in a pan with a little oil being careful not to overcook the eggs. The other option is to cook the cabbage ahead and then add the soy and eggs when you’re ready to serve.

Video Recipe

Watch the video on YouTube

Darya's Egg Fried Cabbage Recipe

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Have fun in the kitchen!

With love,
Jules x

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  • Can’t wait to try this! And the other veg suggestions too. Also can’t believe I’ve not done this before as I love eggs and veggies :)

  • I love cabbage with soy sauce! :D I do this all the time without the eggs, but I will definitely try this. You use light soy sauce, right?

    • Depends Bea,

      SOmetimes I use my food processor slicer attachment – if I have large amounts of cabbage to slice. But for something like this I use a sharp knife.

      FOr shaved cabbage salads or slaw where I want a super fine texture I go for my mandoline.


  • 5 stars
    I am eating this now with a bit of bacon that I had frozen. So easy, delicious and
    adaptable. Thanks for the inspiring idea.

  • 5 stars
    Couldn’t wait to try this recipe after I read it. I added a little precooked ground turkey and onions that I saved aside from another recipe earlier in the week. I also had cilantro, so I added it with some sriracha and peanuts. So good! This is a keeper. Looking forward to trying other mix-ins too.

  • Never been a cabbage fan – but bushels of THANKS for sharing this. Used half a red cabbage sliced thin with knife and broken slices by hand for the two of us. So tasty and so in love with this recipe, how wonderful it is so very easy to make!

  • This looks simple and delicious, thank you! But.. cooked eggs and cabbage in the fridge for 2 weeks?? I’ve never heard anything close to that being suggested before. Almost everything suggests 2-4 days for just about anything, and I’ve been met with looks of horror when I tell people that I happily eat week-old leftovers… but two?

  • Was spending an unnecessary amount of time trying to work out what I could eat from what was in the fridge without having to go to the shop. This was not only a perfect recipe for my ingredients but was also delicious and a basic starter meal for throwing in anything else that might be lying around. I didn’t try adding anything else because I wanted to try it in its original state first, But it was a triumph! Thank you very much this will become a staple in the future

  • 5 stars
    I bookmarked this a while ago and I’m glad I did! I made this tonight to use up some green cabbage I had, and it was delicious! It was also easy. I topped it with some scallions. We weren’t that hungry tonight, so this was perfect as is. Thanks for the recipe!

  • Lovely, healthy and easy. I added some sliced onions sautéed before adding the cabbage, some chopped fresh red chilli while the cabbage was frying, doubles the soy sauce quantity and added some crushed roasted peanuts.
    A winner!

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