This Crispy Cabbage and Egg Breakfast is a simple, delicious way to turn everyday vegetables into a satisfying meal. Shredded cabbage and carrots are combined with eggs and green onions, then cooked until golden and crispy on the outside while remaining tender and flavorful inside.
Ingredients
3 cups finely shredded cabbage
1 medium carrot, grated
2 large eggs
3 green onions, finely chopped
3 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons cooking oil
Instructions
Place the shredded cabbage and grated carrot in a large bowl.
Add the chopped green onions and eggs.
Sprinkle in the flour, salt, black pepper, and garlic powder.
Mix everything thoroughly until the vegetables are evenly coated and the mixture holds together.
Heat the cooking oil in a large skillet over medium heat.
Scoop portions of the mixture into the skillet and shape them into small oval patties or rolls.
Cook for 3–5 minutes on each side, turning carefully, until golden brown and crispy.
Continue cooking in batches, adding a little more oil if needed.
Transfer the cooked cabbage rolls to a plate lined with paper towels.
Serve warm.
Tips
Make sure the cabbage is finely shredded so the mixture holds together easily. Avoid using too much oil; a light coating in the pan is enough to achieve a beautiful golden crust.
For extra flavor, you can add a pinch of paprika, chili flakes, grated cheese, or fresh herbs.
Serving Suggestions
These crispy cabbage and egg rolls are delicious for breakfast or brunch. Serve them with sour cream, plain yogurt, ketchup, or your favorite dipping sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or air fryer to bring back some of their crispiness.
Conclusion
These Crispy Cabbage and Egg Breakfast Rolls are inexpensive, easy to prepare, and packed with comforting homemade flavor. They’re a great way to turn simple vegetables and eggs into a breakfast the whole family can enjoy.
