• 2 cups shredded green cabbage (packed)
• 3 large eggs
• 1 tbsp olive oil or butter
• ¼ tsp garlic powder
• ¼ tsp paprika
• Salt & pepper to taste
• Optional upgrades: grated Parmesan, red pepper flakes, scallions
👩🍳 Crispy Cooking Method (One Pan!)
1. Crisp the Cabbage
① Heat oil in a non-stick skillet over medium-high heat.
② Add cabbage, sprinkle with spices, and press into an even layer.
③ Don’t stir! Let cook 3-4 mins until golden brown underneath.
2. Add the Eggs
① Flip cabbage in sections (like a pancake).
② Create 3 "wells" in the cabbage, crack eggs into them.
③ Cover and cook 2-3 mins for runny yolks (or longer for set yolks).
3. Finish & Serve
① Sprinkle with salt, pepper, and optional toppings.
② Slide onto a plate—the crispy bottom should hold together!
🍳 Pro Chef Secrets
• Extra crunch: Use pre-shredded coleslaw mix for convenience.
• Crispier edges: Press cabbage down with a spatula while cooking.
• Meal prep: Cook cabbage base ahead, reheat & add eggs fresh.