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.
Ingredients
Units
Scale
- 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
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.
Notes
- Use a lid to ensure the egg cooks evenly.
- For a fully cooked yolk, cook slightly longer before folding.
- Try with a yogurt or tahini drizzle for extra flavor.
- Make it gluten-free by using potato starch or cornstarch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fry
- Cuisine: Fusion
Nutrition
- Serving Size: 1 pocket
- Calories: 135 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 185 mg
