Name: Veggie Cabbage Egg Pockets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 2 cups green cabbage, finely shredded; 1/2 cup carrot, finely shredded; 1 tablespoon finely minced onion; 2 tablespoons flour (or substitute potato starch or cornstarch); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon curry powder or crumbled thyme (optional); 4 large eggs; Olive oil for cooking

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Golden Veggie Cabbage Egg Pockets are a wholesome, low-carb dish featuring finely shredded cabbage and carrots wrapped around a perfectly cooked sunny-side-up egg. Lightly crisped and naturally flavorful, they’re ideal for a healthy breakfast, brunch, or satisfying snack.

Why You’ll Love This Recipe

These savory cabbage egg pockets are quick to prepare, naturally gluten-optional, and packed with nutrients. They require just a handful of basic ingredients and come together in one pan. The crispy outer texture contrasts beautifully with the tender vegetables and runny (or set) yolk at the center. Whether you’re looking for a meatless protein source, a clean breakfast option, or a light midday bite, this recipe checks every box.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups green cabbage, finely shredded
½ cup carrot, finely shredded
1 tablespoon finely minced onion
2 tablespoons flour (or substitute with potato starch or cornstarch)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon curry powder or crumbled thyme (optional)
4 large eggs
Olive oil, for cooking

Directions

In a medium bowl, combine the shredded cabbage, carrot, onion, flour (or starch), salt, pepper, and optional seasoning. Mix well until the vegetables are lightly coated and the mixture begins to bind.
Heat a nonstick skillet over medium heat and brush lightly with olive oil.
Scoop a portion of the cabbage mixture (about ¼ of the total) into the skillet. Flatten gently into a round patty, about ½ inch thick.
Use the back of a spoon to create a small well in the center of the patty and crack an egg into it.
Cover the skillet with a lid and cook for 3–4 minutes, or until the egg is set to your preferred doneness and the bottom is golden.
Carefully fold one side of the patty over to form a half-moon shape, enclosing the egg.
Remove from the skillet and repeat the process with the remaining mixture and eggs.
Serve warm, optionally garnished with herbs or a drizzle of yogurt sauce.

Servings and timing

Servings: 4 pockets
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories per serving: 135 kcal

Variations

Spicy version: Add a pinch of chili flakes or a dash of hot sauce to the vegetable mixture.
Cheesy upgrade: Sprinkle a little grated cheddar or mozzarella before folding the pocket.
Herb-forward: Add chopped parsley, dill, or chives to the batter for fresh flavor.
Asian-inspired: Replace flour with rice flour and season with soy sauce and sesame oil.
Vegan version: Replace the egg with scrambled tofu and add nutritional yeast for a savory finish.

Storage/Reheating

Storage: Store cooled pockets in an airtight container in the refrigerator for up to 2 days.
Freezing: Not recommended, as the texture may become watery upon thawing.
Reheating: Reheat in a nonstick skillet over low heat for 2–3 minutes per side or until warmed through. Avoid microwaving to preserve crispness.

FAQs

Can I use purple cabbage instead of green?

Yes, but note that it may change color slightly during cooking and yield a different texture.

Are these gluten-free?

Yes, if you use cornstarch or potato starch instead of flour.

Can I make these in advance?

They’re best served fresh, but you can prep the vegetable mixture ahead and cook to order.

What kind of pan is best?

A nonstick skillet ensures easy flipping and prevents sticking without needing excess oil.

Can I use pre-shredded coleslaw mix?

Yes, just make sure it’s finely shredded and doesn’t contain added dressing or seasoning.

Do I need to par-cook the veggies?

No, the thin shreds cook through quickly during pan-frying.

How do I keep the egg yolk runny?

Cook covered for just 3 minutes and avoid overcooking. For a set yolk, cook slightly longer.

Can I bake these instead of pan-frying?

Pan-frying yields the best texture, but you can try baking at 375°F (190°C) for 15–18 minutes, covered for the first 10 minutes.

What sauces go well with this?

Yogurt sauce, sriracha mayo, tzatziki, or garlic tahini are all great complements.

Can I add protein?

Yes, you can mix in a small amount of shredded cooked chicken or crumbled feta into the veggie mixture.

Conclusion

Golden Veggie Cabbage Egg Pockets are a wholesome, flavorful, and beautifully simple dish that turns basic ingredients into something truly satisfying. With a runny or set egg center wrapped in a golden cabbage shell, they make an elegant yet easy breakfast, brunch, or savory snack. Quick to cook, easy to customize, and delightful to eat—these pockets are a keeper for any healthy kitchen.

Veggie Cabbage Egg Pockets

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Author: Mia
Total Time: 25 minutes
Yield: 4 pockets 1x
Diet: Vegetarian

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Description

Golden Veggie Cabbage Egg Pockets are wholesome, low-carb breakfast or snack patties made with shredded cabbage, carrots, and a sunny-side-up egg. They’re lightly crisp on the outside, soft and savory inside, and can be made gluten-free.

Instructions

In a bowl, combine shredded cabbage, carrot, minced onion, flour (or starch), salt, pepper, and optional curry powder or thyme. Mix until the veggies are well coated and slightly sticky.
Heat a nonstick skillet over medium heat and brush lightly with olive oil.
Scoop a portion of the cabbage mixture into the skillet and flatten it gently to form a round patty.
Make a small well in the center and crack an egg into it. Cover the pan with a lid and cook for about 3–4 minutes, or until the egg is set and the edges are golden brown.
Carefully fold one side over to form a half-moon pocket.
Remove from heat and repeat with remaining mixture and eggs.
Serve hot, optionally garnished with fresh herbs or a drizzle of yogurt sauce.