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Cabbage and Eggs

Rated as 4 out of 5 Stars

"This dish emerged from my favorite cabbage and egg pie filling, that's how much I love cabbage with egg! Now it's a family favorite."
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Ingredients

45 m servings 242 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Season cabbage with salt and pepper and stir in the eggs. Sprinkle with dill and serve hot.

Nutrition Facts


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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Reviews

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Made as written and this turned out pretty good. I did use a bag of pre-shredded cabbage (coleslaw mix) so it had a few carrots in it but that only added to the finished dish. The cabbage had a ...