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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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

242 calories; protein 9.7g 19% DV; carbohydrates 16.3g 5% DV; fat 16.8g 26% DV; cholesterol 216.5mg 72% DV; sodium 233.6mg 9% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/04/2018
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 nice brown on it and was super buttery but I prefer it a little crispier. Easy fix. Next time I'll just reduce the cook time. Read More
(2)
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