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Ingredients45 m servings 242 cals
Original recipe yields 4 servings
- Heat 2 tablespoons butter in a skillet over medium heat. Add cabbage and cook and stir until lightly browned, about 5 minutes. Add onion, reduce heat, and cover. Cook, stirring frequently, about 15 minutes. Add 2 tablespoons butter and cook for another 15 minutes.
- Meanwhile, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water and cool under cold running water. Peel and cut into cubes.
- Season cabbage with salt and pepper and stir in the eggs. Sprinkle with dill and serve hot.
Per Serving: 242 calories; 16.8 g fat; 16.3 g carbohydrates; 9.7 g protein; 217 mg cholesterol; 234 mg sodium. Full nutrition
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