Ingredients
• Vegetables: 1 cup finely shredded cabbage (lightly packed) and 1 minced garlic clove.
• Protein: 2 large eggs, lightly beaten.
• Fat: 1 tablespoon of butter or olive oil (or a mix of both).
• Seasoning: A pinch of salt and black pepper to taste.
Preparation Steps
1. Prep the Cabbage: Shred the cabbage very finely so it cooks quickly and evenly.
2. Sauté: Heat the butter and oil in a non-stick skillet over medium heat. Add the cabbage and minced garlic. Sauté for 3–4 minutes until the cabbage is soft and slightly golden.
3. Combine: In a small bowl, pour the lightly beaten eggs over the sautéed cabbage mixture. Stir until the cabbage is well-coated.
4. Form the Patties: Use a spoon to portion the mixture back into the skillet into small rounds (like the patties in your photo).
5. Cook: Fry for 2–3 minutes on each side until the eggs are fully set and the exterior is beautifully browned.
Pro Tips for Your Style
• Add Some Flavor: Since you enjoy savory dishes, try adding a tablespoon of grated Parmesan cheese or a dash of red pepper flakes to the egg mixture for extra depth.
• The “Crunch” Factor: If you want them extra crispy, let the cabbage brown a little longer in the pan before adding the eggs.
• Serving: These are delicious on their own or topped with a dollop of Greek yogurt or avocado for extra healthy fats.